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Chemical Characteristics of Beef Rawon in Malang City

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Chemical Characteristics of Beef Rawon in Malang City Jurnal Ilmu dan Teknologi Hasil Ternak (JITEK), March 2021 Vol. 16 No. 1 ISSN : 1978 – 0303 DOI : 10.21776/ub.jitek.2021.016.01.5 CHEMICAL CHARACTERISTICS OF BEEF RAWON IN MALANG CITY Chandra Aditya Darmawan1), Djalal Rosyidi*2), Herly Evanuarini2) 1) Postgraduate Student of Animal Science Faculty, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Malang City, East Java, Indonesia, 65145 2) Lecturer of Animal Science Faculty, Universitas Brawijaya, Jl. Veteran, Ketawanggede, Kec. Lowokwaru, Malang City, East Java, Indonesia, 65145 Email: [email protected] Submitted 27 December 2020; Accepted 12 January 2021 ABSTRACT Malang city as a travel destination in East Java has various regional culinary such as rawon. Rawon was a dark soup made from beef broth, kluwak (Pangium edule) paste, sliced beef and various spices, served with rice and often topped with bean sprout. Spices are obtained from natural plants that have a strong aroma and are often used as food mixtures or preservatives. Different ingredients, cooking methods and the heating process will produce different quality of rawon. The quality of rawon in Malang city was still unknown. By knowing the quality of rawon in Malang, parts used in the manufacture of rawon include ribs, brisket, samcan meat and each rawon merchant shop uses a different type. Consumers can choose rawon with the best quality in terms of nutritional value. The purpose of this research was to know the pH, moisture content, fat content, total calories and fatty acid profile of rawon in Malang City. This research used a descriptive quantitative research method. Rawon samples were obtained from several districts in Malang city. The data were analyzed statistically using excel to get the standard deviation based on the method. The results showed that the quality of rawon in Malang city has a pH of 4.80 ± 0.22 to 6.31 ± 0.16, moisture content 44.07 ± 0.15 to 74.81 ± 0.16, fat content 9.86 ± 0.18 to 17.62 ± 0.19, total calories 88.38 ± 0.24 to 201.06 ± 0.14, rawon consists of 19 saturated fatty acids and 18 unsaturated fatty acids saturated. It can be concluded that rawon beef in Malang was a nutrient dense food and its nutritional content varies depending on the beef used, the recipe and the cooking process. Keywords: Beef; rawon; spices; traditional food 42 Rosyidi et al., 2021 INTRODUCTION beef from rawon because it has a relatively cheap price and a balanced nutritional The growth of beef consumption in content. The factors that cause differences in Indonesia was predicted to increase by 9% quality among rawon traders include the in 2022, therefore it will push an equal type of meat used, complete spices, fulfillment of beef needs in Indonesia. processing and reheating. The standard of Malang city as a travel destination in East beef rawon circulating in Malang City was Java has various culinary such as rawon. easily accepted by consumers, was blackish Rawon was made from slices of beef brown, has a savory texture and soft meat, combined with various spices such as has a fairly large cut of meat and has a high kluwak, shallots, garlic, large red chilies, nutrient content needed by the body. The hazelnut, ladar, coriander, ginger, cumin, purpose of this study was to determine the bay leaves, kaffir lime leaves, salt and sugar quality of rawon circulating in Malang City and was usually served with short bean which was analyzed from pH, moisture sprouts salted eggs and green onions content, fat content, total calories, amino (Prayoga, et al., 2017). Rawon as traditional acid profile and fatty acid profile. food has a taste resulted from the combination of various spices that contain MATERIALS AND METHODS flavonoids, essential oil, tannin and antioxidant activity (Ayuningsih, 2017). This research was conducted from Rawon as traditional food was favored by August 2019 to September 2020 at the the community because rawon has a Laboratory of Animal Product Technology, delicious taste and also contains needed faculty of Animal Science, Universitas nutrition which was animal proteins. Apart Brawijaya for the making of rawon products from having the advantages of high protein as a control for comparison, Central content, rawon also has a weakness in the Laboratory of Biological Sciences form of its short shelf life (Sundari, et al., Universitas Brawijaya for pH testing, 2015). Laboratory of Food Quality and Safety As one of the traditional foods that Testing, Faculty of Agricultural have been passed down from generation to Technology, Universitas Brawijaya for generation, the perspective of traditional testing moisture content, fat content and food was often associated with bad things total calories and Saraswanti Indo Genetech such as poor processing and lack of hygiene. Bogor Laboratory for fatty acid profile However, nowadays the public opinion testing. regarding the bad image of traditional food The research material used was rawon was slowly disappearing. Based on the obtained from rawon sellers in Malang City. location survey, it was known that nowadays Rawon was made from beef added with rawon was available in several restaurants spices such as kluwak, shallots, garlic, large with good arrangement starting from the red chilies, bay leaves, ginger, cumin, production site which was kept clean and the coriander, hazelnut, turmeric, black pepper, availability of water sources for sanitation. galangal, pepper, lemongrass, salt and sugar. The specialty of rawon was its ability to Rawon was obtained from sellers circulating contribute a sufficient amount of protein to in Malang City and beef was made into fulfill nutrition so that people can consumer rawon as a comparison. The materials used *Corresponding author: How to cite: Djalal Rosyidi Darmawan, C. A., Rosyidi, D., & Evanuarini, H. Email: [email protected] (2021). Chemical characteristics of beef rawon in Lecturer of Animal Science Faculty, Universitas Malang City. Jurnal Ilmu dan Teknologi Hasil Brawijaya, Jl. Veteran, Ketawanggede, Kec. Ternak (JITEK), 16 (1), 42-53 Lowokwaru, Malang City, East Java, Indonesia, 65145 43 Chemical Characteristics of Beef Rawon in Malang City for the analysis were distilled water, pH 4 5 min until evenly distributed. Put in the and pH 7 buffer solutions, methylene blue, beef that has been sliced then mix with the alcohol 70%, silica gel, H2SO4 solution, sauteed spices into the skillet, stirred until K2SO4, HgO, H3BO3, NaOH, HCl 0.043664 evenly distributed. Added three quarters N, AgNO, glycerol, PCA, peptone, glass of broth, table salt, sugar, broth methylated spirits and absolute ethanol or powder, green onions, and chayote then until hexane. evenly distributed. Rawon was cooked for The tools used in the making of rawon 15-20 min at 100°C. The sample being are stoves, gas cylinders, blenders, pans, analyzed was first separated between the basins, spatulas, knives, and cutting boards. meat and the broth then the rawon meat was The tools used for the analysis are beaker measured in diameter and length then glass, petri dish, Erlenmeyer, magnetic analyzed. stirrer, oven, waterbath, pH meter, tensile strength, measuring cup, test tube, test tube pH analysis rack, volumetric pipette, mortar pestle, The pH analysis was based on SNI spatula, blue tip and electric stove. 06-6989.11-2004 (2004), in which the pH meter was calibrated using a buffer solution. Research method For the test sample that has a high This research used a quantitative temperature, it be adjusted to room descriptive analysis method with temperature. Then it was dried with tissue 6 treatments and 2 replications. The paper and the electrodes using distilled treatments are rawon sellers in Malang City. water. The electrode into the sample until 6 treatments consist of the control treatment the pH meter a fixed or constant reading. (R0), Seller 1 (R1), seller 2 (R2), seller The reading of the scale or number on the 3 (R3), seller 4 (R4), seller 5 (R5). Samples display of the pH meter. were taken from Klojen, Blimbing, Lowokwaru, Sukun and Kedungkandang Moisture content analysis Districts which sell rawon and repeated Moisture content analysis was of twice. rawon was based on AOAC (2005), namely the drying method using an oven. The Beef rawon processing porcelain plates were cleaned and dried then The process of making rawon was given a sample code on each plate then dried based on Prayoga et al., (2017) which was in an oven at 105°C for 15 min and cooled to prepare all the tools and materials. Beef in a desiccator. Then the porcelain plate was was washed first until clean then boiled until weighed as (W0) and the porcelain plate the texture becomes soft and sliced into which the weight was known as (W1). The small pieces. After the beef was boiled, then sample was then dried in an oven at 105°C mash all the spices consist of 14.3% red for 12 h then cooled in a desiccator for 15- onion, 15% garlic, 11.4% galangal, 12.3% 30 min and the contents were weighed. The hazelnut, 2.5% coriander, 12% red chili, treatment was repeated until a constant 10% turmeric, pepper 1% and 10% ginger weight (W2) was achieved. The percentage using a blender. The oil was heated and the of moisture content was calculated using the spices that have been mashed are sauteed for following formula: (Sample initial weight − Sample final weight)(푔) Moisture Content (%) = x 100 % Sample initial weight Fat content analysis to calculate crude fat and insoluble fat in Fat content was analyzed based on water. After the preparation of tools and SNI 2908 (2013), which the Soxhlet method ingredient each sample was mashed and 44 Rosyidi et al., 2021 wrapped using aluminum foil and dried in 1 h for the cooling process, the flask the oven.
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