Indah Sari Dewi, Utami Sri Hastuti, Umi Lestari, Hadi Suwono
Survey research had been conducted on the value of consumer preference toward wadi product of catfish using organoleptic test. Wadi is a fish-based traditional fermented food in Central Kalimantan and the surrounding areas. The research aimed to find out the preference of consumer toward catfish wadi based on the type of lumu in various concentrations. The research result gave information that types of lumu used as the essential ingredient in the making of wadi of catfish had a significant influence on consumer preference based on the result of the organoleptic test consisted of texture, color, and taste; however, it had no significant influence on aroma. © 2018 Author(s).
Department of Educational Biology-Post Graduate Program, State University of Malang, Malang, East Java, Indonesia; Muhammadiyah University of Palangkaraya, Palangkaraya, Central Kalimantan, Indonesia; Department of Biology, Faculty of Mathematics and Natural Sciences, State University of Malang, Malang, East Java, Indonesia
