Javanese Tamarind Solution And Sugar Concentration: Preferred Levels In Spicy Fried Dry Potato And Shrimp Sambal

DOI

10.2991/iconhomecs-17.2018.28How to use a DOI?

Keywords

castor sugar, javanese tamarind, panelists' preference, spicy fried dry sambal

Abstract

This research analyzed the preference levels of panelists toward the characteristics of six varieties of sambal goreng according to the following parameters: color, taste, stickiness, crispiness, preference, and test nutritional contents were also determined using chemical tests. The data, analyzed using Anova test, yielded the following means of panelist scores: 3,40 for color; 3,23 for taste; 3,57 for stickiness; 3,33 for crispiness, and 3,37 for their overall preference on a 4-point scale.

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Dwi Kristiastuti Suwardiah
PY  - 2017/09
DA  - 2017/09
TI  - Javanese Tamarind Solution And Sugar Concentration: Preferred Levels In Spicy Fried Dry Potato And Shrimp Sambal
BT  - Proceedings of the 1st International Conference on Social, Applied Science and Technology in Home Economics (ICONHOMECS 2017)
PB  - Atlantis Press
SP  - 116
EP  - 119
SN  - 2352-5398
UR  - https://doi.org/10.2991/iconhomecs-17.2018.28
DO  - 10.2991/iconhomecs-17.2018.28
ID  - Suwardiah2017/09
ER  -