Abstract:Anchovy is a main capture fishery commodity in North Maluku. Currently, the processing activity of anchovy is relatively simple and traditional, consequently, causing anchovy quality to be easily degraded. One solution to overcome the problem is through the addition of chitosan concentration. This study aimed to determine effect of concentration addition of chitosan on quality of water content, protein, fat, carbohydrates, organoleptic and Total Plate Count (TPC) test. Method used in this research was the anal… Show more
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