MARSEGU : Jurnal Sains dan Teknologi
Vol. 2 No. 12 (2026): MARSEGU : Jurnal Sains dan Teknologi

KUALITAS SENSORY RENDANG DAGING SAPI PADA BEBERAPA RUMAH MAKAN PADANG DI KOTA AMBON

Apalem, Yuliana (Unknown)
Tiven, Nafly Comilo (Unknown)
Liur, Isye Jean (Unknown)

Article Info

Publish Date
20 Mar 2026

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.

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Journal Info
MARSEGU : Jurnal Sains dan Teknologi
Website

Abbrev

mjst

Publisher

PT BARRINGTONIA ASIATICA LESTARI

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Civil Engineering, Building, Construction & Architecture Engineering

Description

MARSEGU: Journal of Science and Technology, merupakan jurnal yang fokus pada penelitian yang didedikasikan untuk mengeksplorasi bidang pertanian, peternakan, kehutanan, lingkungan hidup, perikanan dan teknik berdasarkan pendekatan holistik. Berfokus pada aspek teknis, kimia, sosial, ekonomi dan ...