Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation
| dc.date.accessioned | 2023-12-15T09:57:11Z | |
| dc.date.available | 2023-12-15T09:57:11Z | |
| dc.date.issued | 2023-08-29 | |
| dc.identifier | doi:10.17170/kobra-202210056950 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/15294 | |
| dc.language.iso | eng | |
| dc.rights | Namensnennung 4.0 International | * |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
| dc.subject | oyster | eng |
| dc.subject | mushroom | eng |
| dc.subject | rendang | eng |
| dc.subject | consumer | eng |
| dc.subject | acceptance | eng |
| dc.subject.ddc | 300 | |
| dc.subject.ddc | 500 | |
| dc.title | Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation | eng |
| dc.type | Aufsatz | |
| dcterms.abstract | Rendang is one of the typical foods of the Minangkabau people in West Sumatra. The cooking process takes about 6-7 hours at a temperature of 80-90ºC, which decreases the nutritional level. This long process enables the perfect cooking of the meat. White oyster mushrooms can be used as a substitute for rendang meat because the vegetable protein contains lots of fibre, and the texture is similar to meat. Based on the results of the hedonic test on 72 respondents under and above 45 years old, the oyster mushroom rendang cooked for 7 hours was the most acceptable. This cooking time variant had the highest customer acceptability for flavour, colour, fragrance, and texture. Additionally, the t-test analysis with the significance number corroborated this conclusion. Furthermore, a chemical comparison of white oyster mushroom rendang and beef rendang showed that white oyster mushroom rendang had less FFA and moisture content. | eng |
| dcterms.accessRights | open access | |
| dcterms.creator | Parbuntari, Hesty | |
| dcterms.creator | Azra, Fajriah | |
| dcterms.creator | Hamzah, Prima Kurniati | |
| dcterms.creator | Amelia, Fitri | |
| dcterms.creator | Dewi, Ika Parma | |
| dcterms.creator | Mahmud | |
| dc.subject.swd | Westsumatra | ger |
| dc.subject.swd | Austernseitling | ger |
| dc.subject.swd | Fleischprodukt | ger |
| dc.subject.swd | Chemische Analyse | ger |
| dc.subject.swd | Verbraucherverhalten | ger |
| dc.subject.swd | Akzeptanz | ger |
| dc.type.version | publishedVersion | |
| dcterms.source.identifier | eissn:2197-411X | |
| dcterms.source.issue | No. 4 | |
| dcterms.source.journal | Future of Food: Journal on Food, Agriculture & Society | eng |
| dcterms.source.volume | Vol. 11 | |
| kup.iskup | false | |
| dcterms.source.articlenumber | 630 |
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