Hesty Parbuntari, Fajriah Azra, Prima Kurniati Hamzah, Fitri Amelia, Ika Parma Dewi, Mahmud
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 80-90ºC, 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 oyster mushroom rendang cooked for 7 hours was the most acceptable. This cooking time variant had the highest customer acceptability for flavour, colour, fragrance, and texture. Additionally, the t-test analysis with the significance number corroborated this conclusion. Furthermore, a chemical comparison of white oyster mushroom rendang and beef rendang showed that white oyster mushroom rendang had less FFA and moisture content. © 2023 by the authors. Licensee the future of food journal (FOFJ), Witzenhausen, Germany. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Department of Chemistry, Universitas Negeri Padang, Padang, Indonesia; Department of Islamic Guidance and Counselling, Universitas Islam Negeri Imam Bonjol, Padang, Indonesia; Department of Electrical Engineering, Universitas Negeri Padang, Padang, Indonesia; Department of Islamic Elementary School Teacher Education, Universitas Islam Negeri Imam Bonjol, Padang, Indonesia
