Cite Article

The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang” as a Traditional Minangkabau Food

Choose citation format

BibTeX

@article{IJASEIT13539,
   author = {- Rini and Ririn Fatma Nanda and Daimon Syukri and Vioni Derosya},
   title = {The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang” as a Traditional Minangkabau Food},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {10},
   number = {5},
   year = {2020},
   pages = {2126--2131},
   keywords = {dendeng kariang; conventional frying; vacuum frying; nutritional characteristics.},
   abstract = {This study aims to determine the effect of cooking methods on the nutritional characteristics of dendeng kariang. After preparations, dendeng kariang was fried in vegetable oil by using two methods of frying. The methods are the vacuum frying method (75oC) and the conventional frying method (175oC). Protein characteristics are evaluated by analyzing the total protein content, amino acid profiles (UPLC), protein profiles (SDS-PAGE), and fatty acid profiles (GC-MS). The results showed that the vacuum frying method had higher total protein content (63.78%). All amino acid profiles are higher in the vacuum frying method than the conventional frying method, respectively 674,487.98 mg/kg and 629,588.51 mg/kg. The protein profiles showed that the vacuum frying method had 14 polypeptide bands, while conventional frying had 15 polypeptide bands. Total fat content with the vacuum frying method was found higher than conventional frying, respectively 18.16% and 10.65%. The fatty acid profile showed that the vacuum frying method had higher unsaturated fatty acid content, which is oleic acid 3.8297%, linoleic acid 0.9448%, and linolenic acid 0.0207%, while the conventional frying method had oleic acid 3.4996%, linoleic acid 0.9297%, and linolenic acid 0.0197%. The total unsaturated fatty acid in the vacuum frying method is higher than the conventional frying method, respectively 5.0166% and 4.6541%. These numbers concluded that cooking methods affect the nutritional characteristic of dendeng kariang, and the vacuum frying method had better nutritional characteristics. },
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13539},
   doi = {10.18517/ijaseit.10.5.13539}
}

EndNote

%A Rini, -
%A Nanda, Ririn Fatma
%A Syukri, Daimon
%A Derosya, Vioni
%D 2020
%T The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang” as a Traditional Minangkabau Food
%B 2020
%9 dendeng kariang; conventional frying; vacuum frying; nutritional characteristics.
%! The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang” as a Traditional Minangkabau Food
%K dendeng kariang; conventional frying; vacuum frying; nutritional characteristics.
%X This study aims to determine the effect of cooking methods on the nutritional characteristics of dendeng kariang. After preparations, dendeng kariang was fried in vegetable oil by using two methods of frying. The methods are the vacuum frying method (75oC) and the conventional frying method (175oC). Protein characteristics are evaluated by analyzing the total protein content, amino acid profiles (UPLC), protein profiles (SDS-PAGE), and fatty acid profiles (GC-MS). The results showed that the vacuum frying method had higher total protein content (63.78%). All amino acid profiles are higher in the vacuum frying method than the conventional frying method, respectively 674,487.98 mg/kg and 629,588.51 mg/kg. The protein profiles showed that the vacuum frying method had 14 polypeptide bands, while conventional frying had 15 polypeptide bands. Total fat content with the vacuum frying method was found higher than conventional frying, respectively 18.16% and 10.65%. The fatty acid profile showed that the vacuum frying method had higher unsaturated fatty acid content, which is oleic acid 3.8297%, linoleic acid 0.9448%, and linolenic acid 0.0207%, while the conventional frying method had oleic acid 3.4996%, linoleic acid 0.9297%, and linolenic acid 0.0197%. The total unsaturated fatty acid in the vacuum frying method is higher than the conventional frying method, respectively 5.0166% and 4.6541%. These numbers concluded that cooking methods affect the nutritional characteristic of dendeng kariang, and the vacuum frying method had better nutritional characteristics. 
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13539
%R doi:10.18517/ijaseit.10.5.13539
%J International Journal on Advanced Science, Engineering and Information Technology
%V 10
%N 5
%@ 2088-5334

IEEE

- Rini,Ririn Fatma Nanda,Daimon Syukri and Vioni Derosya,"The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang” as a Traditional Minangkabau Food," International Journal on Advanced Science, Engineering and Information Technology, vol. 10, no. 5, pp. 2126-2131, 2020. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.10.5.13539.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Rini, -
AU  - Nanda, Ririn Fatma
AU  - Syukri, Daimon
AU  - Derosya, Vioni
PY  - 2020
TI  - The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang” as a Traditional Minangkabau Food
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 10 (2020) No. 5
Y2  - 2020
SP  - 2126
EP  - 2131
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - dendeng kariang; conventional frying; vacuum frying; nutritional characteristics.
N2  - This study aims to determine the effect of cooking methods on the nutritional characteristics of dendeng kariang. After preparations, dendeng kariang was fried in vegetable oil by using two methods of frying. The methods are the vacuum frying method (75oC) and the conventional frying method (175oC). Protein characteristics are evaluated by analyzing the total protein content, amino acid profiles (UPLC), protein profiles (SDS-PAGE), and fatty acid profiles (GC-MS). The results showed that the vacuum frying method had higher total protein content (63.78%). All amino acid profiles are higher in the vacuum frying method than the conventional frying method, respectively 674,487.98 mg/kg and 629,588.51 mg/kg. The protein profiles showed that the vacuum frying method had 14 polypeptide bands, while conventional frying had 15 polypeptide bands. Total fat content with the vacuum frying method was found higher than conventional frying, respectively 18.16% and 10.65%. The fatty acid profile showed that the vacuum frying method had higher unsaturated fatty acid content, which is oleic acid 3.8297%, linoleic acid 0.9448%, and linolenic acid 0.0207%, while the conventional frying method had oleic acid 3.4996%, linoleic acid 0.9297%, and linolenic acid 0.0197%. The total unsaturated fatty acid in the vacuum frying method is higher than the conventional frying method, respectively 5.0166% and 4.6541%. These numbers concluded that cooking methods affect the nutritional characteristic of dendeng kariang, and the vacuum frying method had better nutritional characteristics. 
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13539
DO  - 10.18517/ijaseit.10.5.13539

RefWorks

RT Journal Article
ID 13539
A1 Rini, -
A1 Nanda, Ririn Fatma
A1 Syukri, Daimon
A1 Derosya, Vioni
T1 The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang” as a Traditional Minangkabau Food
JF International Journal on Advanced Science, Engineering and Information Technology
VO 10
IS 5
YR 2020
SP 2126
OP 2131
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 dendeng kariang; conventional frying; vacuum frying; nutritional characteristics.
AB This study aims to determine the effect of cooking methods on the nutritional characteristics of dendeng kariang. After preparations, dendeng kariang was fried in vegetable oil by using two methods of frying. The methods are the vacuum frying method (75oC) and the conventional frying method (175oC). Protein characteristics are evaluated by analyzing the total protein content, amino acid profiles (UPLC), protein profiles (SDS-PAGE), and fatty acid profiles (GC-MS). The results showed that the vacuum frying method had higher total protein content (63.78%). All amino acid profiles are higher in the vacuum frying method than the conventional frying method, respectively 674,487.98 mg/kg and 629,588.51 mg/kg. The protein profiles showed that the vacuum frying method had 14 polypeptide bands, while conventional frying had 15 polypeptide bands. Total fat content with the vacuum frying method was found higher than conventional frying, respectively 18.16% and 10.65%. The fatty acid profile showed that the vacuum frying method had higher unsaturated fatty acid content, which is oleic acid 3.8297%, linoleic acid 0.9448%, and linolenic acid 0.0207%, while the conventional frying method had oleic acid 3.4996%, linoleic acid 0.9297%, and linolenic acid 0.0197%. The total unsaturated fatty acid in the vacuum frying method is higher than the conventional frying method, respectively 5.0166% and 4.6541%. These numbers concluded that cooking methods affect the nutritional characteristic of dendeng kariang, and the vacuum frying method had better nutritional characteristics. 
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=13539
DO  - 10.18517/ijaseit.10.5.13539