Article Sidebar

Submitted
February 12, 2018
Published
November 30, 2012
Download
PDF
Statistic
Read Counter : 271 Download : 499

Main Article Content

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.

Keywords

sambal lemea pots bamboo level of preference

Article Details

License

Authors who publish in this journal agree with the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
  4. This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
How to Cite
Nuryani, Y., Susanti, L., & Dewi, K. H. (2012). CONSUMERS PREFERENCES TEST OF SAMBAL LEMEA THE UNIQUE FOOD OF REJANGNESE AND CHANGED PRODUCTS IN VARIOUS STORAGE TEMPERATURE. Jurnal Agroindustri, 2(2), 71–76. https://doi.org/10.31186/j.agroindustri.2.2.71-76
Download Citation
Endnote/Zotero/Mendeley (RIS)
BibTeX

References

  1. Humairoh, E. 2011. Karakteristik Fisik, Kandungan Gizi, Total Coloni Bakteri, dan Organoleptik Pada Pendap dan Lemea Sebagai Makanan Tradisional Kota Bengkulu. [Skripsi]. Fakultas Pertanian. Universitas Bengkulu. Bengkulu
  2. Nuryani, Y. 2012. Uji Kesukaan Konsumen terhadap “Sambal Lemea” Makanan Khas Suku Rejang dan Perubahan Produk pada Berbagai Suhu penyimpanan. [Skripsi]. Fakultas Pertanian. Universitas Bengkulu. Bengkulu.
  3. Susanti, L., Kurnia H.D., dan Bopi, S. 2011. Identifikasi Makanan Khas Provinsi Bengkulu. Prosiding Seminar Nasional dan Rapat Tahunan Dekan Bidang Ilmu-Ilmu pertanian BKS-PTN Wilayah Barat. Universitas Sriwijaya. Palembang. 23-24 Mei 2011.
  4. Sustrianti, E. 2011. Kajian Waktu dan Wadah Fermentasi Pada Proses Pembuatan Lemea Makanan Tradisional Suku Rejang, [Skripsi]. Fakultas Pertanian. Universitas Bengkulu. Bengkulu.
  5. Taneakatanai. 2010. Lema Makanan Khas Suku Rejang. http://taneakatanai.blogspot.com/ 2009/ 07/ lema makanan khas suku rejang. html. [diakses 25 Pebruari 2013].
  6. Zurna, E. 2011. Modifikasi Bahan Baku dan Rasio Ikan pada Pembuatan “Lemea” Makanan Tradisional Suku Rejang [Skripsi]. Fakultas Pertanian. Universitas Bengkulu. Bengkulu