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Date
2023-08-29Subject
300 Social sciences 500 Science WestsumatraAusternseitlingFleischproduktChemische AnalyseVerbraucherverhaltenAkzeptanzMetadata
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Aufsatz
Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation
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.
Citation
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 4 (2023-08-29) eissn:2197-411XCollections
Vol 11, No 4 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Citation
@article{doi:10.17170/kobra-202210056950,
author={Parbuntari, Hesty and Azra, Fajriah and Hamzah, Prima Kurniati and Amelia, Fitri and Dewi, Ika Parma and Mahmud},
title={Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
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2023-12-15T09:57:11Z 2023-12-15T09:57:11Z 2023-08-29 doi:10.17170/kobra-202210056950 http://hdl.handle.net/123456789/15294 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ oyster mushroom rendang consumer acceptance 300 500 Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation Aufsatz 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. open access Parbuntari, Hesty Azra, Fajriah Hamzah, Prima Kurniati Amelia, Fitri Dewi, Ika Parma Mahmud Westsumatra Austernseitling Fleischprodukt Chemische Analyse Verbraucherverhalten Akzeptanz publishedVersion eissn:2197-411X No. 4 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 630
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