patin jambal

Characterization of Pedah Patin Jambal Based on Soaking Time in Salt Solution

Ajrin Kariim, Eddy Afrianto, Rusky Intan Pratama & Iis Rostini · Asian Food Science Journal · 2020

Pedah is one of the fermented fish products with the help of microorganisms in controlled conditions by soaking the salt solution for a certain time. The types of fish made pedah are mackerel (Rastrelliger sp.) and Scad (Decapterus sp.). So the selection of Patin Jambal (Pangasiu...

Open access Research Article 10.9734/afsj/2020/v14i230125

Characterization of Peda Patin Jambal with Various Salt Concentration as Environment Control

Fauzi Martin, Eddy Afrianto, Rosidah . & Iis Rostini · Asian Food Science Journal · 2019

The aim of this research is to get the right salt concentration so as to produce the best peda patin jambal products with the best characteristics. The research’s method used in this study is an experimental method with three treatments, consists of salt concentrations of 20%, 30...

Open access Research Article 10.9734/afsj/2019/v12i130071