Abstract:This paper aims to find the best composition for adding salt to the manufacture of fermented mackerel (Restrelliger Branchysoma). The addition of salt in sufficient quantities can kill microbes or pathogenic bacteria but produce a taste that is too salty. This is one of the causes of the lack of public interest in consuming salted fish. The addition of acid solution and the addition of starter bacteria is an effort to reduce the salt content used, besides that it can grow a lot of fermented microbes. In this p… Show more
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