Rahmi Holinesti

Microbiological Stability of Traditional Rendang Boleces Prepared from Spent Hen Meat Under Ambient Storage Conditions

Spent hen meat has potential as an alternative raw material for traditional ready-to-eat meat products; however, its microbiological quality during storage requires evaluation. This study assessed the microbiological quality of rendang boleces (a meatball-like product) prepared from spent hen meat using Total Plate Cou...