Pengaruh Penyimpanan dan Pemanasan Kembali terhadap Mutu Mikrobiologis Kalio dan Rendang Daging Sapi

Abstract

This investigation was carried out to study microbiological quality in spicy beef (lralio and rendang) during storage. Total counts of "lralio" and "rendant' increased after 1 to 3 days of storage at room temperature (25-30'C).