Abstract
Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium edule) paste, sliced beef and various spices, served with rice and often topped with bean sprout. Spices are obtained from natural plants that have a strong aroma and are often used as food mixtures or preservatives. Different ingredients, cooking methods and the heating process will produce different quality of rawon. The quality of rawon in Malang city was still unknown. By knowing the quality of rawon in Malang, parts used in the manufacture of rawon include ribs, brisket, samcan meat and each rawon merchant shop uses a different type. Consumers can choose rawon with the best quality in terms of nutritional value. The purpose of this research was to know the pH, moisture content, fat content, total calories and fatty acid profile of rawon in Malang City. This research used a descriptive quantitative research method. Rawon samples were obtained from several districts in Malang city. The data were analyzed statistically using excel to get the standard deviation based on the method. The results showed that the quality of rawon in Malang city has a pH of 4.80 ± 0.22 to 6.31 ± 0.16, moisture content 44.07 ± 0.15 to 74.81 ± 0.16, fat content 9.86 ± 0.18 to 17.62 ± 0.19, total calories 88.38 ± 0.24 to 201.06 ± 0.14, rawon consists of 19 saturated fatty acids and 18 unsaturated fatty acids saturated. It can be concluded that rawon beef in Malang was a nutrient dense food and its nutritional content varies depending on the beef used, the recipe and the cooking process.
Highlights
The growth of beef consumption in Indonesia was predicted to increase by 9% in 2022, it will push an equal fulfillment of beef needs in Indonesia
Rawon as traditional food has a taste resulted from the combination of various spices that contain flavonoids, essential oil, tannin and antioxidant activity (Ayuningsih, 2017)
The purpose of this study was to determine the quality of rawon circulating in Malang City which was analyzed from pH, moisture content, fat content, total calories, amino acid profile and fatty acid profile
Summary
The growth of beef consumption in Indonesia was predicted to increase by 9% in 2022, it will push an equal fulfillment of beef needs in Indonesia. Rawon was made from slices of beef combined with various spices such as kluwak, shallots, garlic, large red chilies, hazelnut, ladar, coriander, ginger, cumin, bay leaves, kaffir lime leaves, salt and sugar and was usually served with short bean sprouts salted eggs and green onions (Prayoga, et al, 2017). Rawon as traditional food has a taste resulted from the combination of various spices that contain flavonoids, essential oil, tannin and antioxidant activity (Ayuningsih, 2017). Rawon as traditional food was favored by the community because rawon has a delicious taste and contains needed nutrition which was animal proteins. Apart from having the advantages of high protein content, rawon has a weakness in the form of its short shelf life (Sundari, et al, 2015)
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