Organoleptic Test of Rendang Made from Cashew Fruit Flesh

Surya Elizabeth  Tampubolon; Made  Hendrayana; I Nyoman  Sunada

doi:10.55927/esa.v3i6.11305

Authors

Surya Elizabeth Tampubolon Program Studi Seni Kuliner, Politeknik Pariwisata Bali
Made Hendrayana Program Studi Seni Kuliner, Politeknik Pariwisata Bali
I Nyoman Sunada Program Studi Seni Kuliner, Politeknik Pariwisata Bali

DOI:

https://doi.org/10.55927/esa.v3i6.11305

Keywords:

Cashew Nut, Rendang, Organoleptic

Abstract

Cashew fruit flesh is one of the food ingredients that has good nutritional content for the body and can be processed into food ingredients, such as as a substitute for rendang meat. This study aims to utilize cashew fruit flesh as rendang through organoleptic tests reviewed from taste, texture, color and aroma. The data techniques used were experiments, documentation, questionnaires, and qualitative descriptive data analysis techniques using Likert scale calculations. The results of the study on the use of cashew fruit flesh as rendang in terms of taste were 89.6%, texture 80%, color 95.25% and aroma 92.8%. Then obtained an average result of the Likert scale analysis of 89.4% with very good interpretation criteria. Thus it can be concluded that cashew fruit flesh can be used as an alternative substitute for meat in rendang.

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