@thesis{thesis,
		author={ADLAN HAWARI  and Herpandi  and Indah },
		title ={KARAKTERISTIK MIKROBIOLOGI DAN SENSORI IKAN TERI (Stolephorus sp.) ASIN DENGAN PERBEDAAN KONSENTRASI GARAM},
		year={2018},
		url={https://repository.unsri.ac.id/981/},
		abstract={The purpose of this research was to know the microbiology and sensory characteristics of salted anchovy (Stolephorus sp) with the difference salt
concentration. This research method used randomized block design (RBD) with one factor treatment and three replications. This research was conducted from
October 2017 until December 2017 with experimental laboratory method. The treatments used in this research were salt concentration 12,5%,15%, 17,5% 20%
and the commercial salted anchovy. The parameters observed were water activity (aw), microbiology analysis (total plate count, Staphylococcus aureus and Vibrio
cholerae) and sensory analysis (appearance, taste, smell and texture). Microbilogy analysis showed that the treatment had no significant effect to the log value of
TPC (3,66-4,16) and water activity (0,39-0,48). The salted anchovy negatively contain Vibrio cholerae and Staphylococcus aureus. Sensory analysis showed that
the appearance, odour, texture, taste and fungi had no significantly affected to the treatments.}
		}