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Tinangon, Meilani R.
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Veterinary

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PENGARUH WADAH MEMASAK YANG BERBEDA TERHADAP SIFAT FISIKO-KIMIA DAGING AYAM MASAK BUMBU RINTEK WUUK (RW) Yusuf, Sri Hardiastuti; Rompis, John E.G.; Tinangon, Meilani R.; Sondakh, E.H.B.
ZOOTEC Vol 40, No 1 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (227.582 KB) | DOI: 10.35792/zot.40.1.2020.26630

Abstract

THE INFLUENCES OF DIFFERENT COOKING POT ON THE PHYSIC-CHEMICAL PROPERTIES OF THE TRADITIONAL “RINTEK WUUK (RW)” SEASONING CHICKEN. This research was done to evaluate the influence of cooking methods with different containers on physic-chemical properties (pH, water holding capacity, and cooking losses) of chicken meat seasoning traditional “rintek wuuk (RW)”. The research was conducted using complete random draft (CRD) through three container treatment (bamboo, ground and frying pan) using RW traditional seasoning. The physic-chemical properties were analyzed in animal science technology laboratory. Data analysis used analysis of variance (ANOVA). Results of this study showed that different cooking containers did not affect the physic-chemical properties of seasoning RW chicken meat. These results can be concluded that the use of different containers did not give a real influence on the physic-chemical properties of the seasoning RW chicken meat. Keywords: Chicken meat, cooking container, RW seasoning, Physic-chemical properties.        
PENGARUH WADAH MEMASAK YANG BERBEDA TERHADAP SIFAT MUTU ORGANOLEPTIK DAGING AYAM BUMBU RINTEK WUUK (RW) Kasih, Trifonia; Tinangon, Meilani R.; Sembor, Sofi M.; Rotinsulu, Merri D.
ZOOTEC Vol 40, No 1 (2020)
Publisher : Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (217.164 KB) | DOI: 10.35792/zot.40.1.2020.26776

Abstract

THE EFFECT OF DIFFERENT    COOKING CONTAINER ON THE  SENSORIC QUALITY OF  TRADITIONAL “RINTEK WUUK” (RW) SEASONING CHICKEN. The purpose of this study was to determine the effect of different cooking containers on the organoleptic qualities of RW seasoning chicken meat. This study used a completely randomized design (CRD) with three treatments and 40 replications (untrained panelists). The treatments were arranged as follows: R1 = bamboo container, R2 = earthen pot container, R3 = pan container. The results and further testing of the doubled duncan region showed that different cooking containers gave a real difference (P˂0.05) to the taste but did not give a difference (P˃0.05) to the color, aroma, and texture, but generally accepted by the panelists. Based on data analysis and discussion for all variables it can be concluded that Rintek Wuuk (RW) seasoned chicken meat cooked using bamboo containers is preferred. Keywords: Cooking container, Chicken meat, RW seasoning, Organoleptic
Co-Authors E.H.B. Sondakh John E.G. Rompis Kasih, Trifonia Merri D. Rotinsulu, Merri D. Sembor, Sofi M. Siswosubroto, S.E. Umar, Rumiati Yelnetty, Afrisa Yusuf, Sri Hardiastuti