Abstract:Penelitian ini bertujuan untuk mengidentifikasi karakteristik toko pempek berdasarkan kualitas. Penelitian dilaksanakan di enam toko berbeda berdasarkan grade. Grade meliputi Grade I, II,III, IV, V, dan IV. Toko Pempek dibuat berdasarkan grade bahan baku. Bahan baku dari ikan giling. Ikan giling yang digunakan pada Grade I (Ikan kakap dan Ikan Gabus), Grade II (Ikan Gabus), Grade III (Ikan Tenggiri), Grade IV (Ikan Gabus), Grade V (Ikan Tenggiri, Ikan gabus dan Ikan Putak) dan Grade VI (Ikan Belido). Berdasar… Show more
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