Consumer preference level of fried shallots from several varieties

Fried shallot is one of the most tasteful products that normally used as a condiment for appetites such noodles, fried chicken, and sticky rice. The study aimed to analyze level consumer preference shallots from local varieties Lansuna, Tajuk, Batu Ijo, Bima Brebes by using additional ingredients tapioca flour CaCl2. An organoleptic test was carried out on 24 panelists 12 samples treatment. Data collected were analyzed scoring system anova statistical analysis. result showed there diversity panelists' preferences slightly like very in Panelist perceptions, with highest percentage value being Ijo CaCl2 color parameter (62.5%), flavor (50%), Lansuna texture taste parameters (50%). addition can increase panelist acceptance 4 shallots, compared use without ingredients.