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All Journal Jurnal Pendidikan Tata Boga dan Teknologi
Afdal Akbar
Universitas Negeri Padang
Agriculture, Biological Sciences & Forestry Immunology & microbiology Physics Social Sciences Other

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Kualitas Rendang Daging Dengan Metode Pengolahan Yang Berbeda Afdal Akbar; Wiwik Gusnita
Jurnal Pendidikan Tata Boga dan Teknologi Vol 1, No 2 (2020): Jurnal Pendidikan, Tata Boga dan Teknologi
Publisher : Universitas Negeri Padang

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (605.84 KB) | DOI: 10.24036/jptbt.v1i2.37

Abstract

Rendang is a traditional food, all regions have a characteristic in making this rendang. The distinctive features found are the ingredients, tools, spices and main ingredients used in each region. The method of processing rendang is one of the characteristics that is found to be different in an area. The method of processing rendang is found specifically in the treatment of spices and meat. This type of experimental research with three repetitions, primary data sourced from 5 limited panelists who filled out an organoleptic questionnaire. The independent variable is rendang with stir-frying and steawing methods then the dependent variable is the quality of the rendang. The data obtained were tabulated into tabular form and analyzed using the statistical T test (t test). The results showed the average value of the effect of processing methods on the bran color was 3.27 and 3.87. No significant effect on the quality of forms 3,13 and 3,20; bran color in 3.20 and 3.67; aromas 3,53 and 3,73; meat texture 3.47 and 3.80; bran texture 3,80 and 3,33; bran flavor 3,87 and 3,80; and the taste of meat 3,53 and 3,73.Keyword: Method of processing, Rendang, Quality
Co-Authors Wiwik Gusnita