Electronic Theses and Dissertation

Perkembangan industri pengolahan makanan terus menghasilkan berbagai produk olahan, salah satunya rendang daging kerbau yang banyak diminati konsumen sebagai makanan siap saji. penelitian ini bertujuan untuk mengetahui pengaruh penggunaan santan kelapa dengan volume berbeda terhadap nilai ph dan kadar protein rendang daging kerbau. proses pembuatan rendang dilakukan di laboratorium ilmu dan teknologi pengolahan daging, sedangkan analisis ph dan kadar protein dilakukan di laboratorium analisis pangan dan hasil pertanian, program studi teknologi hasil pertanian, fakultas pertanian, universitas syiah kuala, banda aceh. penelitian dilaksanakan pada bulan februari hingga maret 2025. penelitian menggunakan rancangan acak lengkap (ral) yang terdiri dari empat perlakuan dengan empat ulangan, menghasilkan 16 satuan percobaan. perlakuan yang diberikan yaitu: p0 (penambahan 1000 ml santan), p1 (1250 ml), p2 (750 ml), dan p3 (500 ml). parameter yang diamati meliputi kandungan ph dan kadar protein rendang daging kerbau. hasil analisis menunjukkan bahwa variasi volume santan kelapa memberikan pengaruh yang signifikan (p

The development of the food processing industry continues to produce a variety of processed products, one of which is buffalo meat rendang, a ready-to-eat dish that is highly favored by consumers. This study aims to determine the effect of using different volumes of coconut milk on the pH value and protein content of buffalo meat rendang. The rendang preparation process was carried out at the Meat Processing Science and Technology Laboratory, while the analysis of pH and protein content was conducted at the Food and Agricultural Product Analysis Laboratory, Department of Agricultural Product Technology, Faculty of Agriculture, Syiah Kuala University, Banda Aceh. The research was conducted from February to March 2025. A Completely Randomized Design (CRD) was used, consisting of four treatments with four replications, resulting in 16 experimental units. The treatments applied were: P0 (addition of 1000 ml coconut milk), P1 (1250 ml), P2 (750 ml), and P3 (500 ml). The observed parameters included pH and protein content of the buffalo meat rendang. The analysis results showed that variations in the volume of coconut milk had a significant effect (P