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Laili Susanti
Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu
Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

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CONSUMERS PREFERENCES TEST OF SAMBAL LEMEA THE UNIQUE FOOD OF REJANGNESE AND CHANGED PRODUCTS IN VARIOUS STORAGE TEMPERATURE Yantri Nuryani; Laili Susanti; Kurnia Herlina Dewi
Jurnal Agroindustri Vol 2, No 2 (2012)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.2.2.71-76

Abstract

Lemea is one of the unique food of Rejangnese which  made from bamboo shoots  and fermented fish.  This research is  aimed to find the effect of processing and storage temperature on moisture content, pH, total microbial and consumers preferences ( color, aroma, and taste) of sambal lemea. This research carried out by using CRD with two factors namely processing (pots and bamboo) and storage temperature (room temperature and refrigerator). The results showed that the treatment gives significant effect on moisture content, pH and the level of preference (color, aroma and flavor). While the temperature did not show significant differences.  Sambal lemea which cooked in bamboo has the highest preferences score on color, aroma and flavor on days 0 and 7.
STUDI OF FRUIT LEATHER PROCESSING OF MANGGO Yessy Rosalina; Laili Susanti; Tatik Sulasmi
Jurnal Agroindustri Vol 3, No 2 (2013)
Publisher : BPFP Faperta UNIB

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31186/j.agroindustri.3.2.124-132

Abstract

Mango varieties Bengkulu is one of high yielding varieties from Bengkulu Province. The plants grow well and produce fruits almost year-around in all regions in the province of Bengkulu. Mango varieties Bengkulu have very large fruit, thick fruit flesh and slightly sour flavors. It makes Mango varieties Bengkulu is very suitable to be consumed in the form of a processed. Fruit leather is one form of processed fruit. Fruit leather is a thin sheet of fruit in dried form. The results showed that the best processing techniques of fruit leather for mango varieties Bengkulu is the process with addition of sugar by 20% and drying temperature at 60 ?C. The treatment produce fruit leather with the best physical appearance and flavor compared with the other treatments.
Co-Authors Kurnia Herlina Dewi Tatik Sulasmi Yantri Nuryani Yessy Rosalina