Silsia, Devi and Kurnia, Harlina Dewi and Sefti, Aulianda (2016) UJI KESUKAAN KONSUMEN TERHADAP SAUS “LEMEA”. In: Prosiding Seminar Nasional FKPT-TPI Tahun 2016, 2016, Fakultas Teknologi Pertanian Universitas Jambi.
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Text (Prosiding Seminar Nasional FKPT-TPI Tahun 2016)
Prosiding SEMNAS FKPTTPI 2016 Devi Silsia.pdf - Published Version Available under License Creative Commons GNU GPL (Software). Download (687kB) | Preview |
Abstract
Lemea is a typical food of Rejang tribe. It ismade from fermented bamboo shoot and fish.Product diversification can increases consumer preference towards lemea. Lemea can be processed into sauce.This study aims to determine the ratio lemea and chilithat is most preferred by consumers in making lemea sauce. The design used was completely randomized design. The treatments were lemea and chili ratio (3:1; 2: 1; 1:1 and 1:2). Number of panelists in this study were 60 people.They were divided to three groups. The first group was panelist that who did not know lemea, the second group waspanelist that familiar with lemea and the third group was panelist that know dan liked lemea. The results showed that the ratio lemea and chilli most preferred by the panelists was 1:1.
| Item Type: | Conference or Workshop Item (Paper) |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Agriculture > Department of Industrial Technology of Agriculture |
| Depositing User: | UPT Perpustakaan Universitas Bengkulu |
| Date Deposited: | 06 Apr 2023 06:08 |
| Last Modified: | 06 Apr 2023 06:08 |
| URI: | http://repository.unib.ac.id/id/eprint/11811 |
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