Spent Hen Meatballs Rendang’s Chemical Characteristics

Abstract

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.