PENGGUNAAN CUKA AREN (ARENGA PINNATA MERR)DALAM PENGOLAHAN MAKANAN SEAFOOD: STUDI EKSPERIMEN

  • Hisky Klifano Sumendap
  • Mex Usmeny Pesik
  • Bet El Silisna Lagarense

Abstract

Abstract : Use of Arenga Pinnata Merr in Seafood processing : An experimental study. This research aimet to explore the use of Arenga Pinnata Merr as a spice of traditional food with local taste and make spices for the traditional food that can replace the spices for the seafood especially grilled fish. The method research applied in this research was the Laboratory testing for the Arenga Pinnata Merr accompanied with the food testing to determine the taste of the spice, texture of food sampled by the customers. Interview technique was applied when conducting food testing. The results of this experimental research show that Arenga Pinnata merr is very good and reliable to be a traditional spice with a special characteristics and therefore at can be used as a substitute spice, especially for the seafood. Factors considered in taking the sample of the research were the length of time the arenga Pinnata was kept, type and texture of food stuff as well as the cooking technique and process for producing evenly and perfectly cooked food.
Published
Jan 1, 2015
How to Cite
SUMENDAP, Hisky Klifano; PESIK, Mex Usmeny; LAGARENSE, Bet El Silisna. PENGGUNAAN CUKA AREN (ARENGA PINNATA MERR)DALAM PENGOLAHAN MAKANAN SEAFOOD: STUDI EKSPERIMEN. HOSPITALITY AND TOURISM, [S.l.], v. 2, n. 1, jan. 2015. ISSN 2354-8355. Available at: <https://jurnal.polimdo.ac.id/index.php/pariwisata/article/view/42>. Date accessed: 18 may 2024.