Standarization Of Randang Meat Recipe As Traditional Food In Nagari Tabek Panjang Agam Regency

Abstract

The purpose of this study was to standardize the recipe for beef randang in Nagari Tabek Panjang, Baso District, Agam Regency. This type of research uses a combination of qualitative research which includes ingredients, spices, tools and processing methods, and quantitative research, namely analyzing the quality of meat randang in terms of color, shape, aroma, texture and taste. This research was motivated by the use of different measures of ingredients, spices, and cooking techniques so that the quality of the meat randang was inconsistent. The source of qualitative data was obtained from 13 panelists who know and are experts about randang. Then the recipe for meat randang is obtained which includes the main ingredients, spices, tools, and processing techniques. While the source of quantitative data was obtained from 9 trained panelists who were experts in making randang. The standardization of the meat randang recipe was carried out by means of organoleptic testing on the quality and the results obtained included dark brown in randang color, neat square shape, fragrant aroma, soft meat texture, oily dry bran and savory taste.