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All Journal Jurnal Periodic Jurusan Kimia UNP
Sherly Rahmayani
Universitas Negeri Padang
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Hedonic Test Method for Beef Rendang With Variations in The Addition of Cinnamomum Verum Sherly Rahmayani; Iryani Iryani; Iswendi Iswendi; Fitri Amelia
Jurnal Periodic Jurusan Kimia UNP Vol 11, No 3 (2022): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/p.v11i3.114883

Abstract

Rendang is one of the typical foods of the Minangkabaunese in West Sumatra. Many people like to consume rendang because rendang has a distinctive taste because in making rendang the type of meat, coconut milk and spices used greatly affect the aroma and taste produced. The purpose of this study was to determine the level of aroma, color, texture, and taste of beef rendang with variations in the addition of Cinnamomum verum. The hedonic test of beef rendang with variations in the addition of C. verum was carried out on 50 panelists. Panelists present 6 samples with 6 different sample numbers. Panelists were asked to rate how much preference there was for the product using a hedonic scale. The hedonic test results showed that the less C. verum added, the better the taste produced. As for the aroma and color, there is no significant difference among these products
Pengaruh Penambahan Kulit Kayu Manis, Ketumbar dan Jintan Putih Terhadap Cita Rasa Rendang Daging Sapi Dengan Uji Hedonik Savira Harna Febiyanti; Sherly Rahmayani; Taufik Maulana Rinata; Fitri Amelia; Iryani Iryani; Iswendi Iswendi
Jurnal Periodic Jurusan Kimia UNP Vol 12, No 1 (2023): PERIODIC
Publisher : Departemen Kimia FMIPA UNP

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24036/p.v12i1.116487

Abstract

Indonesia has many spices that have medicinal properties, one of which is cinnamon bark, coriander and cumin which are known to have antioxidants that can lower blood glucose levels, total cholesterol and anti-obesity. The purpose of this study was to determine the effect of cinnamon bark, coriander and cumin on the taste of beef rendang. The hedonic test was carried out with 15 panelists and the parameters observed were color, texture, aroma and taste. The results showed that the addition of cinnamon bark, coriander and cumin had no significant effect on texture, aroma and taste but significantly (P>0.05) on color organoleptic values.
Co-Authors Fitri Amelia Iryani Iryani Iswendi Iswendi Savira Harna Febiyanti Taufik Maulana Rinata