METODE MEMASAK DENGAN TEKNIK SOUS VIDE DALAM PEMBUATAN PRODUK MAKANAN RENDANG DAGING SAPI: PENDEKATAN ORGANOLEPTIK

Mandradhitya Kusuma Putra

Abstract


Abstrak: Penelitian ini bertujuan untuk mengkaji persepsi kualitas organoleptik masakan rendang daging sapi yang menggunakan teknik sous vide dalam mengembangkan potensi kuliner nusantara yang berdaya saing gobal. Kajian ini bersifat eksperimenal, dengan metode kuantitatif.  Dalam proses eksperimen, peneliti mengkaji tiga kondisi yang berbeda terkait suhu pemasakan dengan teknik sous vide. Ketiga sampel berikut kemudian diujikan terhadap panelis untuk mendapatkan produk yang akan dibandingkan dengan produk pembanding. Produk terpilih yang dimasak dalam suhu 85° C dengan waktu 8 jam proses pemasakanserta produk pembanding kemudian diujikan kepada panelis dengan hasil rata-rata penilaian adalah 4.03 yang berarti sangat baik. Perlu dilakukan penelitian lanjutan terkait kandungan nutrisi dari produk rendang daging yang dimasak dengan menggunakan teknik sous vide.

Keywords: Eksperimen produk makanan, culinary product, sous vide, rending

 

Abstract: This study aimed to determine the perception of organoleptic quality beef “rending” dishes that use sous vide technique in developing Indonesian culinary to gain competitiveness. This study use experimental, quantitative methods. In the experiment, the researcher examines three different conditions associated with the cooking temperature sous vide technique. The third sample is then tested against the following panelists to get the product to be compared with the comparator product. The selected products cooked in a temperature of 85 ° C with a time of 8 hours and process product is then tested to jury comparison with the average yield assessment is 4:03, which means very good. Need further research related to the nutritional content of the product rendang cooked using the sous vide technique.

 

Keywords: Experiment food products, culinary product, sous vide, rendang


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