Danu, Danny Handriadi and Wijaya, C. Hanny (2008) The Effect of Different Heat Treatments on The Quality of Ready-to-Cook “Rendang” Seasoning Paste and the Implementation of the Paste in a Catering Service. Bachelor thesis, Swiss German University.

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Abstract

This research examined the possibilities of using a prepared seasoning paste to replace the raw “rendang” seasoning in the catering service. The primary purpose of this research is to study the impact of heat treatment process of “rendang” seasoning paste to the physicochemical and sensory quality. The secondary purpose is to determine whether the “rendang” seasoning paste can be implemented in catering service. Several heat treatment approaches varied in times and temperatures have been implemented. The results of the sensory analysis and the measurement of physicochemical characteristic were statistically analyzed. No significantly different on the pH and total microbial count (TPC). Meanwhile, when pasteurization (70 0 C for 30minutes) was applied, the water content was decreasing and the lightness color was significantly increasing. However, there were no significant differences on their sensory properties. The boil (100 0 C for 10minutes) treatment was shown to have the lowest Cost of Good Sold (COGS). The study showed that the heat treatment in 100 0 C for 10 minutes can be implemented to catering service without changing the “rendang” cuisine acceptability as well as it can increase profit by 3.4% compared to the conventional “rending” produced by Cipta Selera Catering .

Item Type:	Thesis (Bachelor)
Subjects:	T Technology > TP Chemical technology > TP371 Food -- Preservation > TP371.1 Food--Effect of heat on T Technology > TX Home economics > TX724.5 Cooking, Indonesia T Technology > TX Home economics > TX921 Caterers and catering
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	27 Oct 2020 06:45
Last Modified:	27 Oct 2020 06:45
URI:	http://repository.sgu.ac.id/id/eprint/954

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