EVALUATION ON METHODS FOR IDENTIFICATION OF VIBRIO SP.: KAWAKAWA (EUTHYNNUS AFFINIS) BRINING SHREDDED AND CHITOSAN ADDITION AS PRESERVATIVE
The kawakawa (Euthynnus affinis) brine salting that used to make shredded were preservative with salt. Salt addition has aim to inactivate of bacterial contamination. Obviously, bacteria is still capable of growing in kawakawa brine shredding Therefore, in this study chitosan was added as antibacter...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Medan Area
2021-08-01
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| Series: | BioLink |
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| Online Access: | http://ojs.uma.ac.id/index.php/biolink/article/view/5011 |