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

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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 Sherly Rahmayani Taufik Maulana Rinata