The Quality of Rambak Crackers with Various Storage Times Based on Physicochemical and Microorganisms Characteristics
Dedes Amertaningtyas, Alfredo Gonzales Sinaga, Christbugi Welda Dellani & Aldyon Restu Azkarahman · Asian Journal of Food Research and Nutrition · 2026
Aims: To review the quality of Rambak crackers with various storage times, the moisture content, fat content, water activity (Aw), yeast mold count (ymc), peroxide value, and free fatty acid (FFA) were assessed. Study Design: Using a Completely Randomized Desgin (CRD). Place and...
Open access
Research Article
10.9734/ajfrn/2026/v5i1366