Dwi Kristiastuti Suwardiah, Febriani Lukitasari
Spicy fried dry potato and shrimp sambal (chili sauce) is made as the instant uduk rice condiment. It is expected that taste, flavour and nutritional product of instant uduk rice will be better and can increase the economic value of the product. The purpose of this research: 1) to know consumer acceptance of spicy fried dry potato and shrimp sambal (chili sauce); and 2) to know consumer acceptance of spicy fried dry potato and shrimp sambal as a condiment of uduk rice. Research methods such as design experimental and observational of the product by the number of panellists 100 people. The results showed that: 1) consumer acceptance of spicy fried dry potato and shrimp sambal both in terms of taste, aroma, texture, colour and preference obtained very like with an average score of 3.52 out of 4; 2) while the results of consumer acceptance of spicy fried dry potato and shrimp sambal as an instant uduk rice condiment obtained very like with an average score of 3.51. It was concluded that spicy fried dry potato and shrimp sambal deserved to be a condiment for instant uduk rice. © 2019 IOP Publishing Ltd. All rights reserved.
Department of Home Economic, Universitas Negeri Surabaya, Kampus Ketintang A3, Surabaya, 60231, Indonesia; Stud. of Technology and Vocational Education, Universitas Negeri Surabaya, Kampus Ketintang K9, Surabaya, 60231, Indonesia
