Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature

Autor:	Vivi Indriani, Tuti Suryati, Astari Apriantini
Jazyk:	indonéština
Rok vydání:	2022
Předmět:	antioxidan organoleptic red ginger rendang Food processing and manufacture TP368-456
Zdroj:	Jurnal Ilmu dan Teknologi Hasil Ternak, Vol 17, Iss 3 (2022)
Druh dokumentu:	article
ISSN:	1978-0303 2338-1620
DOI:	10.21776/ub.jitek.2022.017.03.3
Popis:	The addition of red ginger in the making of rendang was expected to increase antioxidants to prevent rancidity and increase the shelf life of rendang. This study aimed to analyze the physicochemical, organoleptic and antioxidant activity of beef rendang with the addition of red ginger at different levels based weight of meat (0%, 15%, and 30%). The tested rendang was stored in a tightly closed jar and left at room temperature. The results showed that the interaction of the addition of red ginger and storage period had a significant effect (p
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/deb2d1147af74062a5c6d1247b7fb4e2 Zobrazit plný text záznamu View record in DOAJ