* Corresponding Author
Evaluating the Food Properties of Canned Beef Rendang to Determine the Product Quality
https://doi.org/10.22146/agritech.73815 Rima Zuriah Amdani(1), Annisa Kusumaningrum(2*), Aldicky Faizal Amri(3), Asep Nurhikmat(4), Agus Susanto(5), Siswoprayogi Siswoprayogi(6), Anggita Sari Praharasti(7)
(1) Research Centre for Food Technology and Processing – National Research and Innovation Agency (BRIN), Jl. Jogja – Wonosari Km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, 55861
(2) Research Centre for Food Technology and Processing – National Research and Innovation Agency (BRIN), Jl. Jogja – Wonosari Km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, 55861
(3) Research Centre for Food Technology and Processing – National Research and Innovation Agency (BRIN), Jl. Jogja – Wonosari Km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, 55861
(4) Research Centre for Food Technology and Processing – National Research and Innovation Agency (BRIN), Jl. Jogja – Wonosari Km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, 55861
(5) Research Centre for Food Technology and Processing – National Research and Innovation Agency (BRIN), Jl. Jogja – Wonosari Km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, 55861
(6) Research Centre for Food Technology and Processing – National Research and Innovation Agency (BRIN), Jl. Jogja – Wonosari Km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, 55861
(7) Research Centre for Food Technology and Processing – National Research and Innovation Agency (BRIN), Jl. Jogja – Wonosari Km 31.5, Gading, Playen, Gunungkidul, Yogyakarta, 55861
(*) Corresponding Author
Abstract
Canning is a common method for preserving food, but its application to traditional cuisine is a new concept for Indonesian small and medium enterprises (SMEs), which typically focus on freshly served dish. Several studies have shown that the use of this method has the potential to extend the durability and marketability of beef rendang. Therefore, this study aimed to evaluate the food properties (sensory, proximate, color, spectroscopy, and physiochemical) of canned beef rendang to its suitability for consumption. Canning was carried out using the sterilization method at a temperature of 121 0 C and pressure of 0.7-0.9 bar. The sensory test of the canned product obtained was performed using a questionnaire, exploring various properties, including appearance, color, taste, aroma, and texture, while the proximate analysis was conducted by PT Saraswanti Indo Genetech laboratory. The color analysis was measured with a chromameter Konica Minolta CM-5 using the petri dish method, while the spectroscopy analysis was performed with an FTIR instrument from Brucker Vertex-80 using the ATR technique. Subsequently, moisture content was statistically analyzed using one-way and two-way ANOVA with a 95% confidence level. The sensory test results of canned beef rendang showed a 4.52 rating on a maximum scale of 5. The sterilization value (F0) was 3.819 minutes, which met the BPOM requirement of >3 minutes. The findings showed that the proximate analysis was consistent with the SNI standard, while the spectroscopy analysis indicated an unchanged functional group compared to the initial condition. The canned product was reported to have an increased trend of moisture content, but the range did not exceed the permissible limit of 60%. In addition, the pH and TBA value obtained were 5.745-5.315 and 0.1859-0.3195 mg/kg, respectively. The normal pH range of canned beef was typically 5.3-5.7, indicating that the value recorded met the established standard. Meanwhile, the TBA range obtained was significantly lower than the value of spoiled beef at 1.8 mg/kg. Based on these results, canned beef rendang was edible and safe for consumption.
Keywords
Full Text:
PDFReferences
Apriyani, T. W., Supriyadi, S., & Gunadi, R. (2022). Improvement of Antioxidant Activity and Sensory Quality of Pagilaran ’ s Tea Clones Treated by Tannase. Agritech, 42(3), 218–230.
Ares, G., & Varela, P. (2017). Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field. Food Quality and Preference, 61, 79–86. https://doi.org/10.1016/j.foodqual.2016.10.006
Azizah, Z., Rasyid, R., & Kartina, D. (2016). Pengaruh pengulangan dan lama penyimpanan terhadap ketengikan minyak kelapa dengan metode asam thiobarbiturat (TBA). Jurnal Farmasi Higea, 8(2), 189–200.
Brennand, C. (1995). Complete Guide to Home Canning. In National Intitute of Food and Agriculture (pp. 1–40).
BSN. (2009). Rendang Daging Sapi. In SNI 7474:2009.
Butz, P., Fernández García, A., Lindauer, R., Dieterich, S., Bognár, A., & Tauscher, B. (2003). Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering, 56(2–3), 233–236. https://doi.org/10.1016/S0260-8774(02)00258-3
Candoğan, K., Altuntas, E. G., & İğci, N. (2021). Authentication and Quality Assessment of Meat Products by Fourier-Transform Infrared (FTIR) Spectroscopy. Food Engineering Reviews, 13(1), 66–91. https://doi.org/10.1007/s12393-020-09251-y
Chatham-Stephens, K., Fleck-Derderian, S., Johnson, S. D., Sobel, J., Rao, A. K., & Meaney-Delman, D. (2017). Clinical Features of Foodborne and Wound Botulism: A Systematic Review of the Literature, 1932-2015. Clinical Infectious Diseases, 66(Suppl 1), S11–S16. https://doi.org/10.1093/cid/cix811
Darmayani, S., Hidana, R., Sa’diya, A., Isrianto, P. L., Hidayati, Jumiarni, D., Hafsari, A. R., Latumahina, F. S., Setyowati, E., E, S. A., A, S. K., Syam, S., Sufiyanto, M. I., Yusal, M. S., Watuguly, T. W., & Gultom, V. D. N. (2021). Bioteknologi Teori dan Aplikasi. In Widina Bhakti Persada Bandung.
Elsahoryi, N., Al-Sayyed, H., Odeh, M., McGrattan, A., & Hammad, F. (2020). Effect of Covid-19 on food security: A cross-sectional survey. Clinical Nutrition ESPEN, 40(January), 171–178. https://doi.org/10.1016/j.clnesp.2020.09.026
Fajri, P. Y., Astawan, M., & Wresdiyati, T. (2013). Evaluasi Nilai Biologis Protein Rendang dan Kalio Khas Sumatera Barat. Penelitian Gizi Dan Makanan, 36(2), 113–120.
Fauzi, A., Surti, T., & Rianingsih, L. (2016). Efektivitas daun teh (Camellia sinensis) Sebagai antioksidan pada fillet ikan bandeng (Chanos chanos Forsk.) selama penyimpanan dingin. Jurnal Pengolahan Dan Bioteknologi Hasil Perikanan, 5(4), 14–16.
Featherstone, S. (2015). Heat penetration determinations and thermal process calculations. In A Complete Course in Canning and Related Processes (pp. 43–58). https://doi.org/10.1016/b978-0-85709-678-4.00003-8
Garcia, T., Cardoso, C., Afonso, C., Gomes, A., Mesquita, C., Tanni, S., & Bandarra, N. M. (2019). A Study of Lipid Bioaccessibility in Canned Sardine (Sardina pilchardus) and Chub Mackerel (Scomber japonicus). Journal of Aquatic Food Product Technology, 28(4), 402–412. https://doi.org/10.1080/10498850.2019.1594481
Gómez-Limia, L., Carballo, J., Rodríguez-González, M., & Martínez, S. (2022). Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.). Foods, 11(8). https://doi.org/10.3390/foods11081115
Hafiludin, H. (2011). Karakteristik Proksimat dan Kandungan Senyawa Kimia Daging Putih dan Daging Merah Ikan Tongkol (Euthynus affinis). Jurnal Kelautan, 4(1), 1–10. https://journal.trunojoyo.ac.id/jurnalkelautan/article/view/885
Hamasalim, H. J. (2012). Quality Assessment of the Imported Canned Beef Sold in Sulaimani Markets. KSU J.Nat.Sci, 15(4), 1–6.
Herawati, E. R. N., Nurhayati, R., & Angwar, M. (2017). Pendugaan Umur Simpan Keripik Pisang Salut Cokelat “Purbarasa” Kemasan Polipropilen Berdasarkan Angka Tba Dengan Metode Aslt Model Arrhenius. Reaktor, 17(3), 118. https://doi.org/10.14710/reaktor.17.3.118-125
Homayouni, A., Azizi, A., Keshtiban, A. K., Amini, A., & Eslami, A. (2015). Date canning: a new approach for the long time preservation of date. Journal of Food Science and Technology, 52(4), 1872–1880. https://doi.org/10.1007/s13197-014-1291-0
Igual, M., & Martínez-Monzó, J. (2022). Physicochemical Properties and Structure Changes of Food Products during Processing. Foods, 11(15), 2365. https://doi.org/10.3390/foods11152365
Jayadi, A., Anwar, B., Sukainah, AndiAbon, M., & Terbang, I. (2016). Pengaruh Suhu Penyimpanan Dan Jenis Kemasan Terhadap Mutu Abon Ikan Terbang. Jurnal Pendidi, 2, 62–69.
Kusumaningrum, A., Kurniadi, M., Nurhikmat, A., Susanto, A., Prayogi, S., & Amri, A. F. (2021). Aplikasi Metode Pengalengan pada Produk Siap Santap Berbasis Nasi. Jurnal Litbang Industri, 11(June), 9–15.
Maharani, D. M., Bintoro, N., & Rahardjo, B. (2012). Kinetika Perubahan Ketengikan (Rancidity) Kacang Goreng Selama Proses Penyimpanan (Kinetics of rancidity of fried peanuts during storage process). Agritech: Jurnal Fakultas Teknologi Pertanian UGM, 32(1), 15–22. https://doi.org/10.22146/agritech.9651
Marsh, K., & Bugusu, B. (2007). Food packaging - Roles, materials, and environmental issues: Scientific status summary. Journal of Food Science, 72(3). https://doi.org/10.1111/j.1750-3841.2007.00301.x
Martínez, S., & Carballo, J. (2021). Physicochemical, sensory and nutritional properties of foods affected by processing and storage. Foods, 10(12). https://doi.org/10.3390/foods10122970
Merthayasa, J. D., Suada, I. K., & Agustina, K. K. (2015). Water holding capacity, pH, color, odor and texture of bali beef and wagyu beef. Indonesia Medicus Veterinus, 4(1), 16–24.
Nurhayati, R., Nh, E. R., Susanto, A., & Khasanah, Y. (2017). Shelf Life Prediction for Canned Gudeg using Accelerated Shelf Life Testing (ASLT) Based on Arrhenius Method. IOP Conference Series: Materials Science and Engineering, 193(1). https://doi.org/10.1088/1757-899X/193/1/012025
Nurhikmat, A, Susanto, A., Kusumaningrum, A., Amri, A. F., Suratno, Amdani, R. Z., & Prayogi, S. (2021). General assessment on the sensory properties of traditional cuisine from java island after canning process. IOP Conference Series: Earth and Environmental Science, 759(1), 012003. https://doi.org/10.1088/1755-1315/759/1/012003
Nurhikmat, Asep, & Hendrix, T. (2016). Traditional Food for Small and Medium Enterprises (SMEs). Advance in Economics, Business and Management Research, 15, 233–237. https://doi.org/10.2991/gcbme-16.2016.43
Olaimat, A. N., Alshami, I. K., Hourani, H. Al, Sarhan, W., Al-holy, M., Abughoush, M., Al-awwad, N. J., Hoteit, M., & Al-jawaldeh, A. (2022). Food Insecurity , Dietary Diversity , and Coping Strategies A Cross-Sectional Study. Nutrients, 14(March), 2252.
Otunola, G. A., & Afolayan, A. J. (2018). Evaluation of the physicochemical, proximate, and sensory properties of moinmoin from blends of cowpea and water yam flour. Food Science and Nutrition, 6(4), 991–997. https://doi.org/10.1002/fsn3.592
Ozyurt, V. H., & Ötles, S. (2016). Effect of food processing on the physicochemical properties of dietary fibre. Acta Scientiarum Polonorum, Technologia Alimentaria, 15(3), 233–245. https://doi.org/10.17306/J.AFS.2016.3.23
Pascual, P. A. L., & Ludevese-Pascual, G. (2018). Process Optimization , Consumer testing and Shelf-life Determination of Canned “ Halang-halang ”: A Filipino Traditional Food. International Journal of Environmental & Agriculture Research (IJOEAR), 4(2), 40–46.
Pearson, D. (1968). Application of chemical methods for the assessment of beef quality. III.—Methods related to fat spoilage. Journal of the Science of Food and Agriculture, 19(10), 553–556. https://doi.org/10.1002/jsfa.2740191001
Praharasti, A. S., Kusumaningrum, A., Khasanah, Y., Nurhayati, R., Nurhikmat, A., Susanto, A., & Suprapedi. (2019). Physicochemical Properties and its Relations of Beef Rendang inside Retort Pouch Packaging in Various Temperature Storage Conditions. IOP Conference Series: Earth and Environmental Science, 251(1), 0–9. https://doi.org/10.1088/1755-1315/251/1/012043
Prasafitra, A., Suada, I., & Swacita, I. (2014). Ketahanan Daging Rendang Tanpa Pemasakan Ulang Selama Penyimpanan Suhu Ruang Berdasarkan Uji Reduktase dan Organoleptik. Indonesia Medicus Veterinus, 3(1), 20–25.
Rini, Azima, F., Sayuti, K., & Novelina. (2016). The Evaluation of Nutritional Value of Rendang Minangkabau. Agriculture and Agricultural Science Procedia, 9, 335–341. https://doi.org/10.1016/j.aaspro.2016.02.146
Saguy, I. S., & Dana, D. (2003). Integrated approach to deep fat frying: Engineering, nutrition, health and consumer aspects. Journal of Food Engineering, 56(2–3), 143–152. https://doi.org/10.1016/S0260-8774(02)00243-1
Saleh, A., Hafez, E. E., Bakeer, N. M., El-Ghannam, Y. G., & Gorbal, S. H. (2015). Quality Assurance of Imported Canned Meat. Global Veterinaria, 14(4), 511–516. https://doi.org/10.5829/idosi.gv.2015.14.04.93248
Sharma, R., Garg, P., Kumar, P., Bhatia, S. K., & Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6(4), 1–20. https://doi.org/10.3390/fermentation6040106
Singh, R. K., & Singh, N. (2005). Quality of packaged foods. In Innovations in Food Packaging. Elsevier Ltd. https://doi.org/10.1016/B978-012311632-1/50035-8
Solihin, Muhtarudin, & Sutrisna, R. (2015). Pengaruh lama penyimpanan terhadap kadar air kualitas fisik dan sebaran jamur wafer limbah sayuran dan umbi-umbian. Jurnal Ilmiah Peternakan Terpadu, 3(2), 48–54.
Stojanović, B., Vasilev, D., Stojanović, Z., Parunović, N., Janković, S., Stanojević, S., Balaban, M., & Antić, V. (2021). Determination of sensory properties and levels of trace elements during storage of canned meat products. Journal of Food Processing and Preservation, 45(3), 1–13. https://doi.org/10.1111/jfpp.15278
Szakály, Z., Szente, V., Kövér, G., Polereczki, Z., & Szigeti, O. (2012). The influence of lifestyle on health behavior and preference for functional foods. Appetite, 58(1), 406–413. https://doi.org/10.1016/j.appet.2011.11.003
Tatipata, A. (2010). Perubahan Asam Lemak Selama Penyimpanan Benih Kedelai (Glycine Max L. Merr) Dan Hubungannya Dengan Viabilitas Benih. Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy), 38(1), 30–35. https://doi.org/10.24831/jai.v38i1.18229
Wahyuni, N. ., Rianingsih, L., & Romadhon. (2021). PENGARUH PENGEMASAN VAKUM DAN NON VAKUM TERHADAP KUALITAS BEKASAM INSTAN IKAN MAS (Cyprinus carpio) SELAMA PENYIMPANAN SUHU RUANG. Jurnal Ilmu Dan Teknologi Perikanan, 3(1), 26–33.
Weremfo, A., Eduafo, M. K., Gyimah, H. A., & Abassah-Oppong, S. (2020). Monitoring the Levels of Biogenic Amines in Canned Fish Products Marketed in Ghana. Journal of Food Quality, 2020. https://doi.org/10.1155/2020/2684235
Witoonpanich, R., Vichayanrat, E., Tantisiriwit, K., Wongtanate, M., Sucharitchan, N., Oranrigsupak, P., Chuesuwan, A., Nakarawat, W., Tima, A., Suwatcharangkoon, S., Ingsathit, A., Rattanasiri, S., & Wananukul, W. (2010). Survival analysis for respiratory failure in patients with food-borne botulism. Clinical Toxicology, 48(3), 177–183. https://doi.org/10.3109/15563651003596113
Wrolstad, R. E. (2017). Color Analysis. In Food Analysis (pp. 545–555). https://doi.org/10.1007/978-3-319-45776-5
DOI: https://doi.org/10.22146/agritech.73815
Article Metrics
Abstract views : 1001
| 
views : 924
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Rima Zuriah Amdani, Annisa Kusumaningrum, Aldicky Faizal Amri, Asep Nurhikmat, Agus Susanto, Suratno Suratno, Siswo Prayogi
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
agriTECH has been Indexed by:
agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.