Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation
Keywords:
oyster; mushroom; rendang; consumer; acceptance.
Abstract
Rendang is one of the typical foods of the Minangkabau people in West Sumatra. The cooking process takes about 6-7 hours at a temperature of 80-90 o C, which decreases the nutritional level. This long process enables the perfect cooking of the meat. White oyster mushrooms can be used as a substitute for rendang meat because the vegetable protein contains lots of fibre, and the texture is similar to meat. Based on the results of the hedonic test on 72 respondents under and above 45 years old, the favourite u rite oyster mushroom is rendang cooked for 7 hours. The consumer acceptance of the taste, colour, aroma and texture has the highest presentation. This result is supported by the t-test analysis with the significance number. Furthermore, the chemical analysis between white oyster mushroom rendang and beef rendang showed that white oyster mushroom rendang had a lower FFA and moisture content.
References
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Wardani, N. A. K., & Widjanarko, S. B. (2013). POTENSI JAMUR TIRAM (Pleurotus ostreatus) DAN GLUTEN DALAM PEMBUATAN DAGING TIRUAN TINGGI SERAT Potential of Oyster Mushroon (Pleurotus ostreatus) and Gluten in the Production of Artificial Meat with High Fiber Content. Jurnal Teknologi Pertanian, 14(3), 151–164.
Yenrina, R., Andhika, D., Ismed, Rasjmida, D., & Triyani, P. (2015). The effect of repeated heating on fatty acid profile of beef and spices of rendang. International Journal on Advanced Science, Engineering and Information Technology, 5(2), 75–79. https://doi.org/10.18517/ijaseit.5.2.489
Adeyeye, S. A. O. (2017). Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat. Journal of Culinary Science and Technology, 15(2), 158–170. https://doi.org/10.1080/15428052.2016.1225536
Baeva, E., Bleha, R., Lavrova, E., Sushytskyi, L., Čopíková, J., Jablonsky, I., … Synytsya, A. (2019). Polysaccharides from Basidiocarps of Cultivating Mushroom Pleurotus ostreatus: Isolation and Structural Characterization. Molecules (Basel, Switzerland), 24(15). https://doi.org/10.3390/molecules24152740
Chambers, S., Lobb, A., Butler, L. T., & Traill, W. B. (2008). The influence of age and gender on food choice: A focus group exploration. International Journal of Consumer Studies, 32(4), 356–365. https://doi.org/10.1111/j.1470-6431.2007.00642.x
Chang, S. T., & Miles, P. G. (2004). Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact: Second edition. In Mushrooms: Cultivation, Nutritional Value, Medicinal Effect, and Environmental Impact. https://doi.org/10.1663/0013-0001(2005)059[0310:dfabre]2.0.co;2
Clydesdale, F. M. (1993). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33(1), 83–101. https://doi.org/10.1080/10408399309527614
Faridah, A., & Holinesti, R. (2021). Evaluation of Nutritional Content of Beef Rendang Using Wet and Dry Seasonings. IOP Conference Series: Earth and Environmental Science, 810(1). https://doi.org/10.1088/1755-1315/810/1/012055
Hou, Y., Dan, X., Babbar, M., Wei, Y., Hasselbalch, S. G., Croteau, D. L., & Bohr, V. A. (2019). Ageing as a risk factor for neurodegenerative disease. Nature Reviews Neurology, 15(10), 565–581. https://doi.org/10.1038/s41582-019-0244-7
King, N. J., & Whyte, R. (2006). Does it look cooked? A review of factors that influence cooked meat color. Journal of Food Science, 71(4), 31–40. https://doi.org/10.1111/j.1750-3841.2006.00029.x
Kondjoyan, A., Kohler, A., Realini, C. E., Portanguen, S., Kowalski, R., Clerjon, S., … Debrauwer, L. (2014). Towards models for the prediction of beef meat quality during cooking. Meat Science, 97(3), 323–331. https://doi.org/10.1016/j.meatsci.2013.07.032
Kristanti, D., & Herminiati, A. (2019). Characteristics of physical, chemical, and organoleptic properties of inulin-enriched pudding as a complementary food. IOP Conference Series: Earth and Environmental Science, 251(1). https://doi.org/10.1088/1755-1315/251/1/012032
Lorenzo, J. M., & Domínguez, R. (2014). Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure. Flavour and Fragrance Journal, 29(4), 240–248. https://doi.org/10.1002/ffj.3201
Nurmufida, M., Wangrimen, G. H., Reinalta, R., & Leonardi, K. (2017). Rendang: The treasure of Minangkabau. Journal of Ethnic Foods, 4(4), 232–235. https://doi.org/10.1016/j.jef.2017.10.005
Pathare, P. B., & Roskilly, A. P. (2016). Quality and Energy Evaluation in Meat Cooking. Food Engineering Reviews, 8(4), 435–447. https://doi.org/10.1007/s12393-016-9143-5
Ramadhani, A. A., Widati, A. S., & Rosyidi, D. (2022). Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme. Jurnal Ilmu Dan Teknologi Hasil Ternak, 17(2), 94–102. https://doi.org/10.21776/ub.jitek.2022.017.02.4
Rini, Azima, F., Sayuti, K., & Novelina. (2016). The Evaluation of Nutritional Value of Rendang Minangkabau. Agriculture and Agricultural Science Procedia, 9, 335–341. https://doi.org/10.1016/j.aaspro.2016.02.146
Schifferstein, H. N. J., Kudrowitz, B. M., & Breuer, C. (2020). Food Perception and Aesthetics - Linking Sensory Science to Culinary Practice. Journal of Culinary Science and Technology, 00(00), 1–43. https://doi.org/10.1080/15428052.2020.1824833
Smith, J. E., Rowan, N. J., & Sullivan, R. (2002). Medicinal mushrooms: A rapidly developing area of biotechnology for cancer therapy and other bioactivities. Biotechnology Letters, 24(22), 1839–1845. https://doi.org/10.1023/A:1020994628109
Sulistiyowati, N., & Senewe, F. P. (2014). Pattern of Cause of Death At The Productive Age ( 15-54 Years Old ) (“ Further Ana lysis of “ The Development of the Registration of Death and Cause of Death in Districs in Indonesia in 2012 ”). Jurnal Kesehatan Reproduksi, 5(April), 36–46.
Tornberg, E. (2005). Effects of heat on meat proteins - Implications on structure and quality of meat products. Meat Science, 70(3 SPEC. ISS.), 493–508. https://doi.org/10.1016/j.meatsci.2004.11.021
Valverde, M. E., Hernández-pérez, T., & Paredes-lópez, O. (2017). Inside Front Cover (Editorial Board). Phytochemistry Letters, 20(Table 1), IFC.
Wardani, N. A. K., & Widjanarko, S. B. (2013). POTENSI JAMUR TIRAM (Pleurotus ostreatus) DAN GLUTEN DALAM PEMBUATAN DAGING TIRUAN TINGGI SERAT Potential of Oyster Mushroon (Pleurotus ostreatus) and Gluten in the Production of Artificial Meat with High Fiber Content. Jurnal Teknologi Pertanian, 14(3), 151–164.
Yenrina, R., Andhika, D., Ismed, Rasjmida, D., & Triyani, P. (2015). The effect of repeated heating on fatty acid profile of beef and spices of rendang. International Journal on Advanced Science, Engineering and Information Technology, 5(2), 75–79. https://doi.org/10.18517/ijaseit.5.2.489
Published
2023-08-29
How to Cite
Parbuntari, H., Azra, F., Hamzah, P. K., Amelia, F., Dewi, I. P., & Mahmud. (2023). Chemical analysis and consumer acceptance of oyster mushroom (Pleurotus ostreatus) rendang as a typical West Sumatra culinary innovation. Future of Food: Journal on Food, Agriculture and Society, 11(4). Retrieved from http://www.thefutureoffoodjournal.com/index.php/FOFJ/article/view/630
Section
Research Articles
