Issue |
E3S Web Conf.
Volume 361, 2022
3rd International Conference on Agribusiness and Rural Development (IConARD 2022)
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Article Number | 04020 | |
Number of page(s) | 11 | |
Section | Agricultural Technology and Smart Farming | |
DOI | https://doi.org/10.1051/e3sconf/202236104020 | |
Published online | 29 November 2022 |
Consumer preference level of fried shallots from several varieties
National Research and Innovation Agency, Indonesia
* Corresponding author: mlintang71@gmail.com
Fried shallot is one of the most tasteful products that is normally used as a condiment for appetites such as noodles, fried chicken, and sticky rice. The study aimed to analyze the level of consumer preference for fried shallots from local varieties of Lansuna, Tajuk, Batu Ijo, and Bima Brebes by using additional ingredients of tapioca flour and CaCl2. An organoleptic test was carried out on 24 panelists on 12 samples of fried shallots treatment. Data collected were analyzed using a scoring system and anova statistical analysis. The result showed that there is a diversity of panelists' preferences of fried shallot from slightly like to very like in Panelist perceptions, with the highest percentage value being Batu Ijo with CaCl2 for the color parameter (62.5%), Bima Brebes with tapioca flour for the flavor parameter (50%), and in Lansuna with tapioca flour for texture and taste parameters (50%). The addition of tapioca flour can increase the level of panelist acceptance of the texture and taste of 4 varieties of fried shallots, compared to the use of CaCl2 and without the use of additional ingredients.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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