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The Effect of Fermentation Time on pH and Organoleptic Characteristics of Sikhae Using Wader (Barbodes binotatus), Tilapia (Oreochromis mossambicus), and Squid (Loligo sp.)

Astrilia Damayanti, Zuhriyan Ash-Sidieqy Bahlawan, Ima Winaningsih, Indrasukma Permanadewi, Muhammad Rizky Romadhon, Adam Wahyu Arytama, Shaniyya Rahmadanti, Siti Zulfatun Nadifah, Risqy Widya Eka Cahyani and Alyamida Marwah

E3S Web Conf., 674 (2025) 02001

DOI: https://doi.org/10.1051/e3sconf/202567402001

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