Determination of coconut milk’s volume to produce rendang tuna

Abstract Rendang is one of traditional Indonesian food made from meat and coconut milk. Fish meat is infrequently used for the production of rendang. Tuna can be used as a suitable raw material in the production of rendang. This research aimed to determine the volume of coconut milk to produce a pre...

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Published inIOP conference series. Earth and environmental science Vol. 1033; no. 1; pp. 12064 - 12073
Main Authors Nurjanah, Suseno, Sugeng Heri, Andika, Nuraisya, Hidayat, Taufik, Manalu, Lamhot P, Adinegoro, Himawan
Format Journal Article
LanguageEnglish
Published Bristol IOP Publishing 01.06.2022
Subjects
Beverages
Chemical composition
Cholesterol
Coconut milk
fatty acid
Fatty acid composition
Fatty acids
Meat
Milk
Plant-based beverages
Raw materials
sensory
Sensory evaluation
yellowfin tuna
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Summary:Abstract Rendang is one of traditional Indonesian food made from meat and coconut milk. Fish meat is infrequently used for the production of rendang. Tuna can be used as a suitable raw material in the production of rendang. This research aimed to determine the volume of coconut milk to produce a preferable rendang tuna by sensory and proximate analysis and analyze changes in chemical composition (fatty acids and cholesterol). Four volumes of coconut milk (150, 250, 350, and 450 mL) were used in 500 g piece of flesh. The 150 mL coconut milk treatment gave the best sensory values. The fatty acid composition of rendang tuna had an n-6:n-3 ratio of 5.27 and 262.36 mg/100 g of cholesterol component.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/1033/1/012064