The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking

• Main Authors: Triyannanto, Endy, Febrisiantosa, Andi, Kusumaningrum, Annisa, Amri, Aldicky Faizal, Fauziah, Safna, Sulistyono, Eki Prilla, Dewandaru, Bayu Murti, Nurhikmat, Asep, Susanto, Agus
• Format: Article PeerReviewed
• Language: English
• Published: 2022
• Subjects: Food technology
• Online Access: https://repository.ugm.ac.id/282968/1/EndiT.pdf; https://repository.ugm.ac.id/282968/; https://www.scopus.com/inward/record.uri?eid=2-s2.0-85135829589&doi=10.5851%2fkosfa.2021.e70&partnerID=40&md5=bd8234735c38cac59b879bfb5474b72e
• Institution: Universitas Gadjah Mada

The purpose of this research was to examine the effectiveness of pre-cooking treatments on the quality characteristics of ready-to-eat (RTE) empal gentong. Raw beef meat was pre-cooked in water bath at 90° for 0 min (C), 10 min (T1), 20 min (T2), and 30 min (T3) prior to retorting process at 121° an...