Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia

Sukatno, Sukatno; Mirdhayati, Irdha; Febrina, Dewi

doi:10.24014/jupet.v14i1.3397

Cited by 3 publications

(2 citation statements)

References 2 publications

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“…The fat content produced can also be influenced by several causes, one of which is in the process of making Moringa flour duck crackers until cooked, at the frying stage using cooking oil which allows the oil to absorb into the ingredients so that it can increase the fat content of the crackers. This is in accordance with the statement of Sukatno et al [23] which states that there is absorption of cooking oil in crackers during the frying process and the frying procedure can change the fat content of the crackers. The drying process of Moringa flour duck crackers can also affect the fat content produced.…”

Section: Effect Of Moringa Flour To the Fat Contentsupporting

confidence: 92%

Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers

Salsabila,

Widati,

Widyastuti

2024

BIO Web Conf.

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The low nutritional content of traditional crackers and typical taste of ordinary crackers is an opportunity to make crackers that have more nutritional value and have a delicious flavour. The aim of this research was to determine the effect of adding moringa flour (Moringa oleifera) on the quality of duck meat traditional crackers in terms of physical and chemical quality. Duck meat traditional crackers were added with moringa flour to improve taste and increase nutrition. The research treatments included P0 (control without adding moringa flour), P1 (addition of 1% moringa flour), P2 (addition of 2% moringa flour), and P3 (addition of 3% moringa flour). The results showed that moringa flour affected the swellability, organoleptic value, water content, fat content, protein content, ash content, crude fiber content, calcium, antioxidant activity and beta-carotene value of the cracker. However, the moringa flour did not affect the breaking strength. After carrying out the De Garmo test, the best treatment based on physicochemical and organoleptic was obtained by adding duck meat to crackers with a concrentration of 2% of addition.

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Section: Effect Of Moringa Flour To the Fat Contentsupporting

confidence: 92%

Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers

Salsabila,

Widati,

Widyastuti

2024

BIO Web Conf.

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show abstract

“…The content of free fatty acids in rendang is caused by oxidation and hydrolysis processes due to the presence of a certain amount of water in fat or oil. The results of the hydrolysis of fats in foodstuffs not only result in unpleasant odors but can also reduce nutritional value due to damage to vitamins and essential fatty acids in fats [36].…”

Section: Free Fatty Acid Testmentioning

confidence: 99%

Characteristics of Physical, Chemical, and Organoleptic Properties of Gulai, Kalio, and Rendang from Rubber Seeds (Hevea Brasiliensis) as Traditional Plant-based Food

Refdi,

Rasdiana,

Rini

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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The study aimed to determine the physical, chemical, organoleptic characteristics and safety of rubber seeds (Hevea brasiliensis) which were processed into gulai, kalio, and rendang. This research used a descriptive exploratory method to determine the differences in rubber seeds’ physical, chemical, and organoleptic properties. The treatments in this study were processing rubber seeds into gulai with a cooking time of 1 hour, kalio with a cooking time of 2 hours, and rendang with a cooking time of 3 hours. Physical analysis showed the highest hardness value was in processing rubber seeds into rendang 31.03 N/cm2. Chemical analysis of processed rubber seed products for the highest water content in rubber seed gulai 59.25%, the highest ash content in rubber seed rendang 6.78%, the highest protein content in rubber seed gulai 8.99%, the highest fat content in rubber seed rendang 38.84%, the highest carbohydrate content in rubber seed rendang 16.29%, the tallest free fatty acid number in rubber seed rendang 0.4%, the peroxide value was not detected in each treatment product. The highest cyanide acid was in rubber seed gulai 10.76 mg/kg. Based on the organoleptic test, rendang rubber seed is the most preferred processed rubber seed product from aroma, color, texture, and taste.

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Spent Hen Meatballs Rendang’s Chemical Characteristics

Holinesti,

Faridah,

Rahimul Insan

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Rendang is a traditional ready-to-eat dish from Minangkabau, West Sumatra, typically made from beef, coconut milk, and various spices. Over time, its ingredients have diversified to include fish, seafood, and poultry, such as spent hen, which poses challenges due to its fishy aroma and tough texture. To improve its usability, spent hen meat can be restructured into meatballs by refining the meat and adding spices. This study investigates the chemical properties of both wet and dry rendang made from spent hen meatballs. Laboratory analyses were conducted to determine moisture, ash, fat, and protein content. The data were analyzed using the Paired T-test in SPSS 22. The results indicate that the cooking process significantly impacted moisture (p=0.0001), ash (p=0.0001), fat (p=0.0001), and protein levels (p=0.014), all with p-values below 0.05. These findings highlight that wet and dry rendang prepared from spent hen meatballs can serve as a lower-fat alternative to traditional rendang, while maintaining a high protein content. This research offers insights into the development of healthier rendang options that still meet nutritional needs.

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Penggunaan Tepung Sagu Dalam Pembuatan Rendang Telur Dan Pengaruhnya Terhadap Kualitas Kimia

Abstract: Rendang telur is one of the Indonesian local foods that were popular in west Sumatra

Cited by 3 publications

References 2 publications

Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers

Effect of Moringa (Moringa oleifera) Flour on Physical and Chemistry Qualities of Duck Meat Traditional Crackers

Characteristics of Physical, Chemical, and Organoleptic Properties of Gulai, Kalio, and Rendang from Rubber Seeds (Hevea Brasiliensis) as Traditional Plant-based Food

Spent Hen Meatballs Rendang’s Chemical Characteristics

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