Evaluation of Nutritional Content of Beef Rendang Using Wet and Dry Seasonings

Abstract

Beef rendang is a traditional West Sumatra dish made from beef cooked with coconut milk and seasoning. Seasoning has an important role, to give a distinctive flavor for beef rendang. It can be processed using wet and dry seasoning. This research is an experiment by conducting a direct experiment of making beef rendang using wet and dry seasoning. Then the proximate test was carried out to determine the nutritional content in beef rendang. The object of this research is the nutritional value of beef rendang using wet and dry seasoning including fat, air, ash, protein and carbohydrates. Fat content in the two beef rendang shows a difference, rendang using wet seasoning has more fat content than meat rendang using dry seasoning. The water content in beef rendang using wet seasoning is lower (16.36%) than dry seasonings (17.57). Ash content is not that different. The higher protein and carbohydrate content was found in dry seasoning with the value of protein content (29.88%) and carbohydrate content (29.28%). The cooking time of beef rendang has an effect on nutritional value. The faster the cooking time, the more nutritional value that can be preserved. Beef rendang using wet and dry seasoning cooked at the same time has different nutritional values. More fat and water levels are found in beef rendang using wet seasoning. Meanwhile, the ash, protein and carbohydrate content of rendang using dry seasoning has a higher value. The results revealed that there were differences in nutritional content between beef rendang using dry seasoning and wet seasoning. The nutritional content of beef rendang using dry seasoning is better than fat, ash, protein, and carbohydrates.