Effect of Red Ginger Essential Oil (Zingiber officinale Var. Rubrum) Addition on Chitosan Based Edible Coating towards Organoleptic Characteristics Pempek
Nabila Ayu Pratiwi, Iis Rostini, Ayi Yustiati & Rusky Intan Pratama · Asian Journal of Fisheries and Aquatic Research · 2021
This study aims to determine the best concentration of red ginger essential oil addition (Zingiber officinale var. Rubrum) edible coating to chitosan on the organoleptic quality of pempek. The research method was experimental which consisted of 5 treatments, namely control, addit...
Open access
Research Article
10.9734/ajfar/2021/v15i530340