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Physical, Chemical, Processing and Sensory Characteristics of Randang using Beef, Carabeef, and Chevon
Thesis Abstract:
Three studies were conducted to evaluate the potential of beef, carabeef, and chevon in the development and standardization of randang recipe. In study 1, beef, carabeef, and chevon were considered as treatment in this study. The physical characteristics and chemical composition of fresh beef, carabeef, and chevon were determined. In study 2, beef, carabeef, and chevon were prepared in traditional and modified formulation. Sensory evaluation was conducted in order to evaluate the general acceptability of the three randang products. Chemical composition and pH of freshly cooked randang were also determined. In study 3, the thermal process for beef, carabeef, and chevon randang were established. Sensory evaluation, pH and chemical composition from each canned beef, carabeef, and chevon randang in each storage period were also evaluated.
Fresh beef, carabeef, and chevon had similar pH alues. Carabeef and chevon had similar water holding capacity, which were significantly lower than beef. Chevon was the least firm among the three meats. Beef and carabeef had similar shear force while beef and chevon differed significantly. Moisture content of chevon was significantly higher than beef and carabeef. Crude protein contents among the three meats were significantly different from each other. Crude fat or ether extract of beef was significantly higher than carabeef and chevon. Carabeef had significantly higher ash content than beef and chevon. Beef, carabeef, and chevon had similar salt content.
The color, odor, flavor, off-flavor, juiciness, tenderness, saltiness, spiciness, and general acceptability of beef, carabeef, and chevon randang between traditional and modified formulations were significantly different from each other. Significant interactions were only observed in color and odor between the traditional and modified formulations. Significant differences were also observed among the three meats using modified and traditional formulations.
Thermal process was established for beef, carabeef and chevon randang. Sensory characteristics for canned beef, carabeef, and chevon randang did not vary significantly from one week, two weeks, one month, and two months of storage. The general acceptability scores among the three canned meats ranged from very desirable to extremely desirable. The pH values for canned beef, carabeef, and chevon at one week to 24 weeks of storage were not significantly different from each other.
The moisture content of freshly cooked beef, carabeef, and chevon randang were significantly lower than the canned samples. Freshly cooked beef, carabeef, and chevon randang had higher ash content than canned beef, carabeef, and chevon.
Freshly cooked and canned randang had significant differences in terms of crude protein content. The crude fat and salt content of beef, carabeef, and randang were significantly higher than the canned samples. The amount of nutrients present in the three canned randang products was still in the range of recommended amount needed by the body. The processing yield of beef, carabeef, and randang with sauce was higher than the processing yield of the three randang products without sauce. The cooking recovery of beef, carabeef, and chevon randang was the same.