Quality Beef Rendang With The Use Of Fresh Coconut Milk And Instant Coconut Milk

Abstract

The background of this research is that there is no research on the use of fresh coconut milk and instant coconut milk in the processing of rendang. Fresh coconut milk is coconut milk that is processed by itself by grating the coconut and then squeezing the coconut with or without the addition of water and instant coconut milk is ready-to-use coconut milk that has been widely circulated in the market under the Sun Kara brand. The focus of this study was to determine the difference in the quality of beef rendang with the use of fresh coconut milk and instant coconut milk in terms of shape, color, aroma, texture and taste. This type of research is a pure experiment, with the aim of revealing the effect as well as the difference between two different variables. The research design used was a completely randomized design. The type of data used is primary data obtained directly from 5 expert panelists by filling out the organoleptic test format. For hypothesis testing, this study uses t-test statistics, with a significant level of 5% (=0.05). The results of this study indicate that there is no significant effect on the use of fresh coconut milk and instant coconut milk on the quality of the shape, color, aroma, texture and taste of beef rendang. From this statement, it is concluded that Ho is accepted because t count < t table.