Mutu Makaroni Tuna Saus Karbonara

Abstract

The Covid-19 pandemic period is faced with the adaptation of new habits, namely the community in himbau to maintain health and improve immunity to avoid exposure to covid-19. One of them is by consuming fish meat that has good nutritional value for the body, the high protein and omega-3 in fish meat makes fish an excellent intake consumed during the covid-19 pandemic. The purpose of this study is to find out the quality of the divesifikas products of tuna karbonara divesifikas. with water content parameters, pH knows the level of fondness of carbonic tuna with organoleptic tests and Total Plate Number.