CHEMICAL COMPOSITION AND ANTIOXIDANT ACTIVITY OF BEEF RENDANG WITH ADDITION OF CAROTINO®

Authors

  • Susi Yanti Abas

Keywords:

Rendang, antioxidant, carotino, chemical composition.

Abstract

Rendang is one of famous Malaysian traditional food and also well-known internationally. According to CNN International's, it has been reported that about 35,000 people choosed rendang as the most delicious food among the other 50 meals voted in 2011. Beef was the best and has suitable texture to be used in cooking rendang. Addition of carotino® are believe to improve the quality of beef rendang prepared in terms of chemical composition (fat, protein, moisture, ash) and quantity of antioxidant. The results showed that beef rendang resulted in significant differences (p<0.05) of antioxidant level and protein content in beef rendang but did not affect the fat, moisture and ash content. Significant differences (p<0.05) were observed for cooking time with regards to antioxidant level, protein content and moisture content in the beef rendang. In conclusion, beef rendang can be produced by addition of Carotino® with cooking time recommended at ½ hour to 1 hour.

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Published

2019-01-11

Issue

Vol. 2 No. 1 (2018): Journal of Engineering and Health Science

Section

ARTICLE

License

The content of the Journal of Engineering and Health Sciences (JEHS) is licensed under a Creative Commons Attribution 4.0 International license (CC BY NC ND 4.0). Authors transfer the ownership of their articles' copyright and publication right to JEHS. Permission is granted to Penerbit Universiti Melaka to publish the submitted articles. The authors also permit any third party to freely share the article as long as the original authors and citation information are properly cited.