Comparison of the nutritional content of rendang using coconut milk (cocos nucifera) and soybean juice (glycine max) with the use of old coconut water (cocos nucifera) in terms of texture and taste

Abstract

With the advent of digitalized lifestyles and a growing emphasis on healthy living, the popularity of rendang is paradoxically hampered by its time-consuming preparation and high-fat composition, making it less accessible to a broader audience. This study aims to reduce the extensive cooking time and lower the fat content of rendang by substituting coconut milk with soy milk and optimizing the use of mature coconut water, often discarded as waste, to tenderize the beef. Additionally, the research seeks to determine the optimal concentration of soy milk and mature coconut water in rendang based on evaluations of texture and taste. This study is experimental in nature. It involves three repetitions of beef rendang production with soy milk concentrations of 25%, 50%, and 100%. Each sample undergoes organoleptic testing by 30 untrained, randomly selected panelists, with evaluations conducted in triplicate on different days. Based on the results of the organoleptic tests, the sample preferred by the panelists was the soy milk-based rendang using mature coconut water at a concentration of 25%. The substitution of soy milk and the utilization of mature coconut water impacted the texture and taste of the rendang. Higher concentrations of soy milk were increasingly disliked by the panelists due to the intensified beany flavor of the soy milk.