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
By
Danny Handriadi Danu
A Thesis Submitted To Faculty Of LIFE SCIENCES
In partial fulfillment of the requirements for the Degree of
BACHELOR OF SCIENCE
WITH A MAJOR IN FOOD TECHNOLOGY
SWISS GERMAN UNIVERSITY Campus German Centre Bumi Serpong Damai – 15321
Island of Java, Indonesia www.sgu.ac.id
STATEMENT BY THE AUTHOR
I hereby declare hat this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, not material which’s a substantial extent which has been accepted for the award of other degree or diploma at any educational institution, except where due acknowledgment is made in the thesis.
Danny Handriadi Danu Date
Approved by:
Prof. Dr. Ir. C. Hanny Wijaya M Agr Date
Chairman of the Examination Steering Committee Date
ABSTRACT
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 By
Danny Handriadi Danu
SWISS GERMAN UNIVERSITY Bumi Serpong Damai
Prof. Dr. Ir. C. Hanny Wijaya M Agr, Thesis Advisor Nani Pasaribu,S.Si,MSi Thesis Co-Advisor
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. Several heat treatment approaches varied in times and temperatures have been implemented. The results of the sensory analysis and the measurement of physicochemical characteristic were statistically analyzed. No significantly different on the pH and total microbial count (TPC). Meanwhile, when pasteurization (700C for 30minutes) was applied, the water content was decreasing and the lightness color was significantly increasing. However, there were no significant differences on their sensory properties. The boil (1000C for 10minutes) treatment was shown to have the lowest Cost of Good Sold (COGS). The study showed that the heat
DEDICATION
I dedicate this thesis to God for His kindness to allow me to finish this thesis. I also dedicate this thesis to my thesis advisor, lecturer, family and friends.
ACKNOWLEDGEMENTS
The author wishes to have an acknowledgement the great of contribution from Prof.
Dr. Ir. C. Hanny Wijaya M Agr. as my thesis advisor. The author also wishes to thank Nani Pasaribu,S.Si,MSi for her advisory. The author would also thank to all of friends especially Rakhma Ayu and the student lounge chefs for their help during the thesis work. The author also thanks Swiss German University for providing place and equipment. And special thanks to Cipta Selera Catering.
TABLE OF CONTENTS
STATEMENT BY THE AUTHOR………...……2
ABSTRACT………...……3
DEDICATION………...……5
ACKNOWLEDGEMENT……….………… 6
TABLE OF CONTENT……….…7
LIST OF TABLES……….…9
LIST OF FIGURES………...… 10
LIST OF EQUATION………...… 11
CHAPTER1-INTRODUCTION………12
1.1 Background………..…… 12
1.2 Thesis Objective………...…13
1.3 Thesis Scope……… 13
1.4 Problem Identification……….…… 13
1.5 Significance of Study……….………...13
1.6 Research Limitation……….…… 14
1.7 Thesis Structure………...………… 14
CHAPTER2-LITERATURE REVIEW……….……15
2.1 Seasoning………...………..… 15
2.2 Paste Seasoning………16
2.3 Ingredients……… 17 2.4 Microbial Activity in “Rendang” Seasoning……….…….. 23
2.5 Heat Treatment……….……24
2.6 Defect of Instant seasoning………. 25
2.7 Economic Analysis……….. 26
CHAPTER3-METHODOLOGY………...28
3.1 Material and Equipments……….…… 28
3.2 The Preparation of “Rendang” Seasoning………28
3.2.2.1 Pasteurization(700C,30minutes)…....……....………..29
3.2.2.2 Boiling(1000C,10minutes)……….………..30
3.2.2.3 Boiling(1000C,15 minutes)………..30
3.2.2.4 Sterilization(1210C,20 minutes)………..30
3.3 Analysis Method……….. 32
3.3.1 Moisture content………... 32
3.3.2 pH value……… 32
3.3.3 Color……….…… 33
3.3.4 Total Plate Count………...……… 33
3.3.5 Organoleptic Evaluation………...… 33
3.3.6 Experiment Plant………..….34
3.4 Economic Cost Analysis………..……… 35
3.5 Cooking System Design in Catering Service………...36
CHAPTER4-RESULT AND DISCUSSION……….………37
4.1 Result Effect of Heat Treatment……….. 37
4.1.1 Moisture Content Analysis………... 39
4.1.2 pH analysis……….……….. 40
4.1.3 TPC analysis……….… 40
4.1.4 Color Analysis……….…. 42
4.2 Sensory Evaluation……….. 43
4.2.1 Hedonic Test Analysis……….. 43
4.2.2 Triangle Test……….…… 45
4.3 Implementation……….... 46
4.3.1 Implementation Concept……….. 46
4.3.2 Calculation of Production Cost……….…49
CHAPTER5-CONCLUSION AND RECOMMENDATION………...… 54
5.1 Conclusion………...… 54
