Uji Daya Terima terhadap Olahan Produk Lawa Bale (Makanan Tradisional Sulawesi Selatan)

Abstract

Introduction: Traditional foods in south sulawesi variegated one of them made Lawa Bale of raw fish cooked in vinegar or blansir, the process of marinade. The fish that is commonly used anchovy. The study is done to know the power of receipt of three formulation Lawa Bale traditional foods , in terms of color texture , the smell and taste .

Methods: Of some formula Lawa Bale in a restaurant after the observation then obtained three recipes as a sample to be tested using the formula A vinegar marinade, adding 20 minutes to toast the coconut, and a little salt, formula B was given preferential treatment blansir with the temperature of 70oC, soaking lemon 2 minutes, adding coconut toast and the granting of the salt a bit, as well as a formula C was also blansir treatment with temp oaking lemon 2 minutes, adding coconut toast and the granting of the salt a bit, as well as a formula C was also blansir treatment with temperat erature 70oC tamarind water, are given, then the addition of banana, toast the coconut and the granting a bit of salt, on the assessment of the power test is done on the basis of assessment received the score and then processed to see the average value of the difference between the three formulas both in terms of color, aroma, texture, flavor and value differences obtained from kruskal-wallis test.

Conclusion: The result obtained was that formula most favored formula B although in terms of a lower price is formula C compared with formula A and B. So, the public is advised to choose the formula B for in terms of taste and in terms of economical to choose the formula C.