Widodo, Slamet and Hudiah, Andi (2022) Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients. In: Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia.
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Abstract
This study aims to determine the acceptance of functional candy with ginger and tempe as substitute ingredients. This experimental research is conducted in February-June 2022 at the Laboratory of Home Economics Department, UNM. Data was collected from 37 trained panelists in the form of quality and
| Item Type: | Conference or Workshop Item (UNSPECIFIED) |
|---|---|
| Date Deposited: | 04 Mar 2026 15:49 |
| Last Modified: | 17 Apr 2026 04:35 |
| URI: | http://eprints.eai.eu/id/eprint/40958 |
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