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All Journal Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati AL-HAYAT: Journal of Biology and Applied Biology JAGO TOLIS : Jurnal Agrokompleks Tolis Journal of Education Technology Information Social Sciences and Health Jurnal Agrosilvopasture-Tech BAKIRA: Jurnal Pengabdian Kepada Masyarakat MARSEGU : Jurnal Sains dan Teknologi Kalwedo Sains (KASA)
Liur, Isye Jean
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Engineering Neuroscience Nursing Public Health Other

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KUALITAS SENSORY RENDANG DAGING SAPI PADA BEBERAPA RUMAH MAKAN PADANG DI KOTA AMBON Apalem, Yuliana; Tiven, Nafly Comilo; Liur, Isye Jean
MARSEGU : Jurnal Sains dan Teknologi Vol. 2 No. 12 (2026): MARSEGU : Jurnal Sains dan Teknologi
Publisher : PT. BARRINGTONIA ASIATICA LESTARI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69840/marsegu/2.12.2026.865-871

Abstract

This study aims to determine the sensory quality of beef rendang in several Padang restaurants in Ambon City. The sensory quality test of beef rendang used 25 untrained panelists, with the observed sensory parameters of beef rendang, namely color, tenderness, and taste. The data obtained were analyzed using a Complete Random Design (RAL) with 5 treatments of Padang restaurants, with the initials RPS, RTG, RTR, RSL, and RAS. The differences between treatments were further tested with the Duncan Test. Based on the results and discussions, it can be concluded that each Padang restaurant has different sensory and chemical qualities of rendang.
Co-Authors Apalem, Yuliana Haumahu, Aldrin Sergio Joris, Lily Jusak Labetubun Mankutty, Derlin Elisabeth Nafly C. Tiven Papilaya, Bercomien Juliet Para, Ria Enjelina Parawanti Opier, Indah Marwa Ralahalu, Tabitha Naomi Renwarin, Fransiskus Kelvin Tagueha, Astri Dwyanti Wael, Monik Walten, Theofilus