This research study aimed to analyze the quality feasibility of an instant uduk rice product, that was associated with the consumer acceptance study in terms of the preference level. Data analysis techniques with descriptive statistics and Friedman analysis. The results based on consumer preferences in color uduk rice with the highest percentage on the criteria very like by 45,4; Uduk flavored rice based consumer ratings on the criteria very like 59,1%; Flavour rice uduk based on assessment consumers on the criteria very like 57,7. Texture rice uduk on the criteria very like of 42,3. The organoleptic test showed that there were significant differences between aluminum foils and plastics packaging for the predilection of color and smell, with the value of 0,046 and 0,006 (less than 5%). The nutrion of carbohydrate content was the use a manual oven has higher levels (63.86) when electric ovens (62.44), while the fat using the electric oven has the highest content (12.18%) when of manual oven (11.86), the protein content in the use of electric oven (10.56) when manual oven is lower (9.28), the highest water content is in the use of manual oven (12.03) then the electric oven (11.32).

Preserved food products in the packaging often found on the market, but very few types of preserved food based on traditional Indonesian food. The addition of sugar and Solutions of tamarind is expected to dry fried sambal products have a long shelf life and be complementary rice uduk instant in one package, so that these products can be manufactured into a superior product business. The purpose of this study: 1) to determine the shelf life of dry fried sambal potato; and 2) microbacteria test. Dry fried sambal potato there are 3 kinds of treatment in the use of packaging that is plastic packaging, aluminum foil and without packaged. Type of experimental research with two-factor research design, the amount of sugar and solutions of tamarind. The results showed that storage with aluminum foil packaging of crispness level was crisp enough for 8 weeks of storage and bacteria contaminant amount 5,3104. The conclusion that dry fried sambal potatoes potatoes packing with aluminum foil is safe to consume and feasible.

This study aims to analyze consumer acceptance of instant uduk rice products with flavor variants using shrimp, squid and chicken. The type of research was experimental with 100 respondents consisting of students and lecturers in Home Economics Department, Faculty of Engineering, Universitas Negeri Surabaya. Methods of data collection using observation by organoleptic test include preference on: colour, aroma, taste, texture, and liking on instant uduk rice product using questioner. Data analysis technique using SPSS 21.00 computer program that is by ANOVA test. The results of consumer assessment of uduk rice products to taste of shrimp, squid and chicken varieties showed a very significant value based on colour, aroma, taste, texture, and favourite level. It can be concluded that instant uduk rice in terms of flavour variants (shrimp, squid, and chicken) can be accepted by consumers where chicken flavour variant that is highly favoured by consumers.

This research analyzed the preference levels of panelists toward the characteristics of six varieties of sambal goreng according to the following parameters: color, taste, stickiness, crispiness, preference, and test nutritional contents were also determined using chemical tests. The data, analyzed using Anova test, yielded the following means of panelist scores: 3,40 for color; 3,23 for taste; 3,57 for stickiness; 3,33 for crispiness, and 3,37 for their overall preference on a 4-point scale.

No abstract