DOI : https://doi.org/10.18517/ijaseit.6.4.712

Chemical Characteristic and Fatty Acid Profile in Rendang of Minangkabau

Fauzan Azima (1), - Rini (2), - Novelina (3)
(1) Agriculture Technology, Andalas University, Padang, 25163, Indonesia
(2) Agriculture Technology, Andalas University, Padang, 25163, Indonesia
(3) Agriculture Technology, Andalas University, Padang, 25163, Indonesia
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How to cite (IJASEIT) :
Azima, Fauzan, et al. “Chemical Characteristic and Fatty Acid Profile in Rendang of Minangkabau”. International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 4, Aug. 2016, pp. 465-8, doi:10.18517/ijaseit.6.4.712.
Citation Format :
Rendang is a traditional Minangkabau foods which voted by CNN viewers in 2011 as one of the most delicious foods in the world. The basic ingredients of rendang are beef meat, coconut milk, and spices. The process of cooking Rendang took around 5 to 6 hours at the temperature around 80-93oC. There are 2 types of food will be produced during the cooking processes differentiated by water content and colors. They are as following: Kalio (cooked until the sauce was thick brown color) and Rendang (cooked until the sauce was thick and dry and dark brown color). Rendang if cooked properly still good to consume until 3 weeks at room temperature, even last month stored in the refrigerator and up to six months in frozen. As the food is cooked in a relatively longer period of time and with various spices it is interesting to know the nutritional value of the food.This paper is presenting a preliminary result of the research which aims to evaluate the nutritional value of Rendang by analyzing the chemical characteristic of lipid and fatty acid profile of Rendang. Rendang and kalio as a food  will have  3 part such as a the meat, sauce, and oil (fat and oil). This paper will discuss just for the fat and oil of Rendang. The result showed that the chemical characteristic of fat and oil of Rendang relative stable (not change) compare to Kalio where the fat and oil in Kalio and Rendang around 99,24% - 99,46%, peroxide value not detected, Free fatty acid (FFA) number 0,21 - 0,28%, Thiobarbituric acid (TBA) test 0,56 - 0,70 TBA/kg fat and oil, and the Trans fatty acid (TFA) not detected. The profile of fatty acid showed that the fatty acid of kalio and rendang are dominated by the saturated fatty acid short chain and medium chain (SCFA and MCFA) around 59,48 - 59.91%, long-chain fatty acid (LCFA) around 31,41 - 31.47% and the rest are unsaturated fatty acid around 9.10 - 8,61%. From chemical characterization of fat and oil, we can take a conclusion that Kalio and Rendang good to consume.

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