The Use of Garlic Extract to Carp Fish for Preventing Degradation, Investigation of Organoleptic and Ph Tests during Cold Storage of the Product
Salmaa Ishma H., Tara Filardi, Lisa Gabriela & Evi Liviawaty · Asian Journal of Food Research and Nutrition · 2023
This research aims to find out how long carp can be left at low temperatures at 5o - 10o C with the addition of the natural preservative garlic based on organoleptic tests and pH tests. Garlic contains allicin which functions to kill gram-positive and negative bacteria. Garlic is...
Open access
Research Article