The Effect of Repeated Heating on Fatty Acid Profile of Beef and Spices of Rendang

Yenrina, Rina; Andhika, Deivy; Ismed, Ismed; Rasjmida, Dini; Triyani, Pertiwi

doi:10.18517/ijaseit.5.2.489

Cited by 4 publications

(2 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Agar bumbu matang merata dan daging lebih empuk rendang harus selalu di aduk. Untuk memasak rendang daging ini dibutuhkan waktu selama 2 jam atau lebih bahkan sampai 5 jam (Yenrina et al, 2015). Scitech 2 (2):20-29 (2018) Proses memasak rendang yang butuh waktu lama ini cukup melelahkan dan menyita banyak waktu, maka dibutuhkan suatu alat bantu yang cukup praktis dan efisien untuk dapat membantu membuat rendang rumahan.…”

Section: Pendahuluanunclassified

Konsep Rancangan Alat Pengaduk Rendang Portable

Arief

2018

J Appagri Scitech

View full text Add to dashboard Cite

Rendang adalah salah satu makanan terlezat didunia menurut versi CNN International. Proses pengolahan rendang memakan waktu 3 hingga 5 jam tergantung dari jenis rendang yang dibuat. Proses memasak dan mengolah ini memerlukan waktu, tenaga yang cukup besar. Penelitian ini membuat desain mesin pembuat rendang portable untuk proses pengadukan sehingga akan mempermudah usaha dalam proses memasak rendang. Konsep ini dirancang menggunakan model 3D dengan 3 kaki yang bisa dilipat serta menggunakan motor listrik yang bisa dikontrol.

show abstract

Section: Pendahuluanunclassified

Konsep Rancangan Alat Pengaduk Rendang Portable

Arief

2018

J Appagri Scitech

View full text Add to dashboard Cite

show abstract

“…It is also aimed at increasing the selling value/added value of livestock products. In Indonesia, rendang research generally revolves around evaluating the nutritional value of rendang, as reported by several studies including that of Murhadi (1994) regarding the heat resistance of bacteria in beef rendang, research by Yenrina et al (2015) regarding the effect of repeated heating of the fatty acid profile and research by Azima et al (2016) on the evaluation of the nutritional value of Minangkabau rendang. However, the amount of added value of rendang produced is not yet known, for that it is necessary to research how much added-value is produced through processing beef, chicken, eggs and lungs into rendang products that are processed by small industries in Payakumbuh City.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Added Value of Various Rendang Products in Strengthening Regional Innovation System in the City of Payakumbuh, West Sumatera

Suresti¹,

Wati²,

Gatot³

et al. 2021

American Journal of Animal and Veterinary Sciences

View full text Add to dashboard Cite

This research aims to determine the regional core competencies to strengthen the city of Payahkumbuh's Regional Innovation System by developing processed livestock products such as Rendang, a traditional dish popular in the Province of West Sumatra. Rendang is processed meat obtained from a long low-temperature cooking process using chilies and coconut milk. The city of Payakumbuh, located in West Sumatra, is one of the centers for the rendang processing industry that produces different types of rendang products including beef rendang, chicken rendang, egg rendang, lung rendang, sweet potato rendang, etc. This research discusses the added value of rendang products as an effort to increase the food industry to increase competitiveness and food production within the framework of a regional innovation and development through livestock product processing industry. Primary data were obtained through interviews with actors within the rendang industry. While secondary data derive from rendang industry literature. The data analysis used is the value-added analysis drawing on the Hayami method. The results show that the highest ratio of added value is egg rendang product (16.19%), followed by lung rendang with a value-added ratio of 8.44%.

show abstract

Spent Hen Meatballs Rendang’s Chemical Characteristics

Holinesti,

Faridah,

Rahimul Insan

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

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.

show abstract

The Effect of Repeated Heating on Fatty Acid Profile of Beef and Spices of Rendang

Cited by 4 publications

References 5 publications

Konsep Rancangan Alat Pengaduk Rendang Portable

Konsep Rancangan Alat Pengaduk Rendang Portable

Analysis of Added Value of Various Rendang Products in Strengthening Regional Innovation System in the City of Payakumbuh, West Sumatera

Spent Hen Meatballs Rendang’s Chemical Characteristics

Contact Info

Product

Resources

About