VEGETARIAN SAMBAL TERASI CULINARY AS AN INCREASE OF COMMUNITY INCOME

Abstract

The purpose of this study was to determine the differences in taste, flavour, texture and color in the comparison of tempeh chili shrimp paste and shitake mushroom stem chili shrimp paste and also to find out the level of preference of the panelists on the taste, flavour, texture and color in the comparion experiment of tempeh shrimp paste and shitake mushroom stem shrimp paste. The type of research is pre-experimental with one shot case study method. The data collected by 2 type of tests, hedonic quality test and hedonic test with questionnaire research instrument. The number of panelists was 20 people consisting of 5 trained panelists and 15 moderately trained panelists. The data obtained will be analyzed by the Mann - Whitney test. The final results of the test showed that there was no significant difference in taste, flavour, and color of the vegetarian shrimp paste with the addition of   tempeh shrimp paste and shitake mushroom stalks. The results of the hedonic test showed that the average acceptance of the highest vegetarian chili paste product was in comparison A, namely the addition of tempeh shrimp paste with an average value of taste (4.00), flavour (4.2), texture (4.05), and color. (4.00).