A comparative study of sensory quality of sie reuboh (an Acehnese cooked meat) based on its cooking ware

Abstract

Sie reuboh is a traditional festive cuisine from Aceh Besar district – Aceh Province. Sie reuboh named by Acehnese for a 2:1 comparison of red-meat and separated beef tallow boiled with palm vinegar and blended spices. It reported having a long shelf life, exquisite of taste and flavor. Normally, Acehnese cooks this cuisine with traditional clay pot. As cooking utensil, clay pot is vulnerable to breakage and has slow heat propagation compared to stainless steel pot which has long usage and good heat conductor. This study aims to compare the quality of produced siereuboh based on its sensory quality (Hedonic and Qualitative Descriptive Analysis = QDA) and consumer acceptance by hedonic test. Sie reuboh was cooked in two types of cooking ware (earth clay pot and stainlesssteelpot) in four times repetitions. The obtained data is statistical analyzed with ANOVA and DMRT. The results showed that sie reuboh cooked with stainless steel pot is preferable in terms of color, aroma, flavor (P≤0,01) than one cooked with clay pot. Furthermore, the QDA showed that from ten examined attributes, brightness, sour and spicy aroma and umami flavor of sie reuboh cooked with stainless steel has higher notes (P≤0,01) than other treatment. As conclusion, it can be stated that stainless steel provides sie reuboh with better sensory properties and higher consumer liking. A post-publication change was made to this article on 11 Mar 2020 to correct the conference title in the PDF header.