The effects of garlic and red chilli pepper powder on physicochemical, microbiological, and sensory properties of Cincalok
R Nofiani, NM Syahmurdiandi… - International Journal of …, 2021 - Wiley Online Library
Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp)
with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying …
with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying …
Characterizations of Milkfish Sauce on Amino Acid Content with Variations in Addition of Salt and Pineapple Extract Concentration
NP Listyaningrum, R Lailatussifa… - IOP Conference Series …, 2022 - iopscience.iop.org
Fish sauce is synonymous with salty taste and distinctive fish aroma. The good quality of fish
sauce is supported by the amino acid content, proximate analysis and the assessment of the …
sauce is supported by the amino acid content, proximate analysis and the assessment of the …
Physicochemical and proximate composition of cincalok (fermented shrimp) mixed with red onion powder, red chilli pepper and musk lime juice
Y Nurhayati, NNM Rahim, NIM Juhari… - IOP Conference Series …, 2024 - iopscience.iop.org
Cincalok has a pungent smell and salty-sour taste and is served with various recipes to
improve its quality. Herbs in cincalok enhance sustainability by lowering the demand for …
improve its quality. Herbs in cincalok enhance sustainability by lowering the demand for …
[PDF][PDF] Research Article The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok
R Nofiani, NM Syahmurdiandi, P Ardiningsih - 2021 - academia.edu
Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp)
with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying …
with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying …
[PDF][PDF] Bioscience Research
D Koesoemawardani, N Herdiana, MZ Suharyono - isisn.org
Joruk is a fermented fish product originating from South Sumatra province, Indonesia.
Traditionally it was made from freshwater fish (Wader pari: Cyprinidae), cooked rice, solar …
Traditionally it was made from freshwater fish (Wader pari: Cyprinidae), cooked rice, solar …
[引用][C] The influence of cooked rice addition on the quality of joruk, an Indonesian freshwater fermented fish
D Koesoemawardani, N Herdiana, S Suharyono… - 2019 - Innovative Scientific Information & …