Science of Rendang: The Most Delicious Food (CNN Version)

Rendang

Rendang is a typical food of West Sumatra made ​​of meat , coconut milk and other spices . The cuisine is not only liked by the people of West Sumatra , but also by residents of other areas . Currently, almost all of Padang restaurant that widely spread all over Indonesia provides rendang as one of the main menu .

Generally there are two types of rendang , rendang is also known as wet " Kalio " , and dry rendang . Rendang wet water content of 40-60 % , light brown color and teksur tender meat , while the dry rendang water content of less than 40 % , blackish brown color , the texture of the meat is a bit harsh . The shelf life of wet rendang 2 to 3 days and dried rendang 1 to 2 weeks .

Damage that occurs during storage rendang is becoming rancid flavor changes , due to the oxidation of fats and fatty meat of the coconut is used in the processing . This is because the rancidity process of fat oxidation by oxygen or the hydrolysis process that generates fat -free fat . Fat hydrolysis process can also occur due to the presence of lipase enzyme found on the product or enzymes produced by microbes that cause decay .

Microbes that can grow during storage is heat-resistant bacteria . In the beef rendang which was left open at a temperature of 25-30 C identified as many as 13 species of bacteria , especially of the genus Bacillus sp and Stapphylococcus aureus . Method that can be done to prevent microbial growth is to perform the sterilization process .

Do You Know Rendang Seasoning Have an Antibacterial Activity?
Rendang seasoning has antimicrobial activity against microbial flora found in meat extract , milk is also a mixture of meat and milk extracts . Effect of seasoning against B. cereus greater than the microbial flora present in the food .

Seasoning is bactericidal against E. coli , S. typhimurium and V. colerae at a concentration of 5 % for E. coli . Seasoning that has been sterilized ( 121 C for 15 min ) , antimicrobial has lost power and led to the stimulation of the growth of bacteria . Similarly when the spice is heated . When the seasoning will be stored in the refrigerator , then the only effective when kept less than a week .

Fresh rendang seasoning processed industry with a concentration of 5% is bactericidal against S. typhimurium , S. aureus , E. coli , B. cereus and P. aeruginosa . The inhibitory effect of seasoning tested against several bacteria suspected because of the antimicrobial activity of spices , especially red pepper seasoning constituent which is the largest component of seasoning rendang which is about 75 % .