SIFAT ORGANOLEPTIK RENDANG KELINCI DAN RENDANG SAPI

Nurwanto, and Endah Purnamasari, and Elfawati, (2016) SIFAT ORGANOLEPTIK RENDANG KELINCI DAN RENDANG SAPI. In: Prosiding Seminar Nasional Pertanian dan Peternakan 2016, 21-22 September 2016, Pekanbaru.

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Abstract

Meat is an important food for nutritional needs. One type of meat that many people today are interested in is rabbit. The most commonly consumed meats are derived from large and small ruminants (cow, bull, sheep and goat), poultry (chicken, goose) and other animals (rabbit, pig). One of the meats that has been increasingly becoming more popular is rabbit meat. A hundred grams of rabbit meat contains 67.9 g of water; 20.8 g of protein and 10.2 g of fat. The saturated fat content of this particular meat is lower (38%) than that of goat meat (61%) and beef (50%). Rabbit meat can lower the risks of cholesterol and other heart related diseases as it contains low cholesterol and natrium level (Arnyke et al., 2014). The protein level of rabbit meat is also higher compared to that of other animals such as cow, sheep, goat, pig and chicken. Also, the fat content of rabbit meat is relatively low (Setiawan, 2009). Rabbit meat has the following chemical compositions: 20.8% protein; 10.2% fat; 67.9% water; and 7.3 MJ/kg calorie (Bosco et al., 2001). The low contents of fat and natrium makes it highly recommended food source for protein for patients with heart related diseases, elderly patients, and patients with obesity (Soeparno, 2009). Rabbit meat is less popular compared to beef due to the psychological related assumption that rabbit is an ornamental or pet animal that is not supposed to be consumed (Suradi, 2005). Processing variety is therefore is needed to diversify the way rabbit meat is consumed. One of them is by processing the meat into curry style cooking or otherwise known as rendang. Prasetyo (2002) states that this particular method of cooking basically has the same purpose that is processed to create food products by applying various cooking techniques so that people who enjoy the food can derive satisfaction and enjoyment from it. Traditionally, rendang is a technique of cooking, which is normally applied to beef cooked together with spices and coconut milk mixture. Through this cooking technique, observations have been made on the quality of rendang made from rabbit meat. This study aims to determine the sensory properties of beef and rabbit curry covering the differences in color, taste, aroma and texture. The results of this study are expected to provide information on the sensory properties of beef curry and rabbit curry in the hope that the information can be used as an alternative to a meat - processing method that can be used as a reference for alternative menu items for the general public. Keywords: Rendang, rabbit, beef, sensoric

Item Type: Conference or Workshop Item (Paper)
Subjects: 600 Teknologi dan Ilmu-ilmu Terapan > 630 Usaha Tani, Pertanian, Teknologi Pertanian > 636 Peternakan
Divisions: Fakultas Pertanian dan Peternakan > Peternakan
Depositing User: Mutiara Jannati
Date Deposited: 09 Mar 2018 02:49
Last Modified: 09 Mar 2018 02:49
URI: http://repository.uin-suska.ac.id/id/eprint/11935

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