Studi Penerimaan Konsumen Terhadap “Kernas” Dengan Proses Pemasakan Berbeda

ABSTRACT This study aims to determine consumer acceptance of kernas with different cooking processes. The design used was: Fully randomized design (CRD) non-factorial, with 3 treatment levels, namely GO (fried in oil), PA (coated with banana leaves and then barbequed), SA (coated with banana leaves then roasted). The results showed that different cooking process on kernas had a significant eff…