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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak Jurnal Ilmu dan Teknologi Peternakan Tropis
Amelia Arum Ramadhani
Brawijaya University
Computer Science & IT Veterinary Other

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Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme Amelia Arum Ramadhani; Aris Sri Widati; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK) Vol. 17 No. 2 (2022)
Publisher : Faculty of Animal Science Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jitek.2022.017.02.4

Abstract

Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses the main ingredients in the form of beef, coconut milk and various kinds of spices and seasonings. Coconut milk contains high saturated fat which has the potential to cause various degenerative diseases if consumed in excess. Coconut milk can be replaced with FiberCreme. FiberCreme is a non-dairy creamer that can replace coconut milk, the main component of which is dietary fiber. FiberCreme has a taste that is almost similar to coconut milk. Adding FiberCreme to food as a substitute for coconut milk will make it taste delicious and creamy. In fact, FiberCreme has a lower fat and calorie content. The purpose of this study was to determine the appropriate substitution treatment of coconut milk with FiberCreme for use in the manufacture of beef rendang. The research material used was gandik beef, coconut milk, FiberCreme, and rendang seasoning. This study used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk: 25% FiberCreme), P2 (50% coconut milk: 50% FiberCreme), P3 (25% coconut milk: 75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used ANOVA, followed by Duncan's Multiple Distance Test (DMRT) if the results showed significantly different or very significant effects. The values of moisture content, fat content, total calories, free fatty acids (FFA), and thiobarbituric acid (TBA) were used as variables to be analyzed. The substitution treatment of coconut milk with FiberCreme had no significant effect (P>0.05) on the moisture content of rendang, but it had a very significant effect (P<0.01) on fat content, total calories, free fatty acids (FFA), thiobarbituric acid (TBA). It can be concluded that the use of 100% FiberCreme gave the best results on the chemical characteristics of beef rendang.
Physical and organoleptic characteristics of beef rendang from the results of coconut milk substitution with FiberCreme Amelia Arum Ramadhani; Aris Sri Widati; Djalal Rosyidi
Jurnal Ilmu dan Teknologi Peternakan Tropis Vol 9, No 3 (2022): JITRO, September 2022
Publisher : Universitas Halu Oleo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33772/jitro.v9i3.25912

Abstract

This research aims to determine the appropriate substitution treatment of coconut milk with FiberCreme for beef rendang based on physical characteristics and organoleptic. The research material used was silverside beef, coconut milk, FiberCreme, and rendang seasoning. This research used a completely randomized design consisting of P0 (100% coconut milk), P1 (75% coconut milk:25% FiberCreme), P2 (50% coconut milk:50% FiberCreme), P3 (25% coconut milk:75% FiberCreme), P4 (100% FiberCreme) with 4 replications. Data analysis used analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) if the results showed significantly different or very significant effects. Parameters measured in this research were pH, color La*b*, and organoleptic (color, aroma, texture, taste, and overall acceptance). The ANOVA results showed that the substitution treatment of coconut milk with FiberCreme had no significant effect (P>0.05) on pH, the color of rendang a* (redness), and organoleptic rendang, but had a very significant effect (P<0.01) on the color of rendang L* (lightness) and b* (yellowness). It can be concluded that the substitution of FiberCreme up to 100% did not have a negative effect, so rendang was generally accepted based on physical and organoleptic properties.Keywords: Beef rendang, coconut milk, FiberCreme, physical quality, organoleptic
Co-Authors Aris Sri Widati Aris Sri Widati Djalal Rosyidi