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All Journal The Journal Gastronomy Tourism
Mentari Sonya S
Akademi Pariwisata NHI Bandung
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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The Use Of Banana Stem In The Making Of Dendeng Batokok Lu’luwatin Rosdiana Aprilia; Sara Rabasari; Mentari Sonya S
Gastronomy Tourism Journal Vol 9, No 1 (2022)
Publisher : Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/gastur.v9i1.48225

Abstract

Dendeng batokok is a processed culinary delicacy from West Sumatra or the Minang tribe that is made from beef or buffalo meat. The authors of this investigation substituted banana stems for beef. This study employs experimental research methodologies, with data gathered through observation, panelist evaluation, and a review of the literature. Meanwhile, the Organoleptic Test and Preference Test are being used for data analysis. The results showed that beef dendeng made from banana stems tasted similar to beef dendeng with higher nutritional value (calories, fat, and carbs) than beef dendeng with lower production costs.
Co-Authors Aprilia, Lu'luwatin Rosdiana Sara Rabasari