Jurnal Agroindustri
Vol 2, No 2 (2012)

CONSUMERS PREFERENCES TEST OF SAMBAL LEMEA THE UNIQUE FOOD OF REJANGNESE AND CHANGED PRODUCTS IN VARIOUS STORAGE TEMPERATURE

Yantri Nuryani (Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu)
Laili Susanti (Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu)
Kurnia Herlina Dewi (Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Bengkulu)

Article Info

Publish Date
30 Nov 2012

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.

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Journal Info
Jurnal Agroindustri
Website

Abbrev

agroindustri

Publisher

Universitas Bengkulu

Subject

Agriculture, Biological Sciences & Forestry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering

Description

Jurnal Agroindustri is a journal (scientific publication) made available by the Department of Agricultural Technology, Faculty of Agricultural, University of Bengkulu. It is jointly published with the Publication Board of Agriculture Faculty (BPFP) and Indonesian Association of Agro-industrial ...