In recent years, dipping sauce products (also known as industrial fish sauce) have had a significant development with various brands, which has gradually taken the place of traditional in market. The main purpose this study is to identify values that users receive, thereby helping businesses focus on producing and communicating these important customers. To determine values, present employs Mea...

Fermented fish food products have been extensively studied in Asia's fermented food culture. We have attempted to categorize the different types of fermented fish products seen in some of the Asian countries as part of a cultural context indicator analysis. Categorization is available through two cultural context indicators: the macro cultural context indicator and micro cultural context indica...

This research aims to determine the appropriate concentration of pineapple extract produce anchovy fish sauce with quality that is by Indonesian National Standard (SNI). The was conducted from June September 2021. used an experimental method 4 additional treatments concentrate, 0%, 10%, 15%, 20%. Each treatment three replications. Observations were made chemical tests for protein, fat, ash, wat...