The effect of different heat treatments on the quality of ready-to-cook rendang" seasoning paste and the implementation of the paste in a catering service"

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The effect of different heat treatments on the quality of ready-to-cook rendang" seasoning paste and the implementation of the paste in a catering service"

were no significant differenon their sensory properties. The boil (1000C for 10minutes) treatment wa - Personal Name;

This research examined the possibilities of using a prepared seasoning paste to replace the raw rendang" seasoning in the catering service. The primary purpose of this research is to study the impact of heat treatment process of "rendang" seasoning paste to the physicochemical and sensory quality. The secondary purpose is to determine whether the "rendang" seasoning paste can be implemented in catering service. everal heat treatment approaches varied in times and temperatures have been implemented. The result of the sensory analysis and the measurement of physicochemical characteristic were statistically analyzed. o significantly different on the pH and total microbial count (TPC). Meanwhile

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Series Title: -
Call Number: 434
Publisher: : Swiss German University., 2008
Collation: -
Language: English
ISBN/ISSN: -
Classification: NONE
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Statement of Responsibility: the water content was decreasing and the lightness color was significantly increasing. However

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