THE PRODUCT DEVELOPMENT OF DRIED SHRIMP LIANG CURRY PASTE

Abstract

Product development of dried shrimp curry paste The objective is to study the basic recipe for stir-fried curry paste with dried shrimp.  To study the application of products in a form that can be eaten more easily and freshly.  To develop the product of Dried Shrimp Stir-Fried Curry Paste to be acceptable to consumers.  From a study of 3 basic recipes for stir-fried curry paste with dried shrimp, it was found that the third recipe was the most liked.  Overall liking received an average of 16.2, color received an average of 6.7, smell received an average of 6.6, taste received an average of 16.2, and texture received an average of 14.9. Therefore, formula 3 was selected as the basic formula to be used to develop the dried shrimp curry vegetable chili paste product further.  By adding pepper and galangal at 3 levels, at 2.7 percent, 5 percent, and 7 percent. Consumers accepted the dry shrimp curry paste with 7 percent as being the most liked. The color side had an average of 6.7, the smell side had an average of 6.6. The taste side had an average of 16.2. The texture aspect had an average of 14.9 and the overall liking aspect had an average of 16.2.