2022
DOI: 10.23960/jipt.v10i1.p1-17
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The Chemical, Microbiological, and Sensory Characteristics of Cangkuk: a Fermented Beef Meat from Kuantan Singingi, Riau Province

Abstract: Traditional fermented meat products made from the flesh food in Indonesia are still rare, one of which is interesting to study is cangkuk. This research was conducted to study of the details cangkuk processing, the chemical, microbiological, and sensory characteristics of cangkuk originating Kuantan Singingi. The research consists of two stages (1) surveys and interviews regarding raw materials, formulations, processing methods and sociology of cangkuk, (2) analysis of their chemical, microbiological and senso… Show more

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“…Cangkuk is fermented beef which made from beef, bamboo shoots, salt, and rice [3]. However, cangkuk also was produced with addition kepayang (Pangium edule Reinw) endosperm as main ingredient [4].…”
Section: Introductionmentioning
confidence: 99%
“…Cangkuk is fermented beef which made from beef, bamboo shoots, salt, and rice [3]. However, cangkuk also was produced with addition kepayang (Pangium edule Reinw) endosperm as main ingredient [4].…”
Section: Introductionmentioning
confidence: 99%
“…Meat fermentation is one method used to extend shelf life, change and diversify meat products. Fermented meat products are the result of complex microbial activity, especially lactic acid bacteria (LAB) and coagulase-negative cocci bacteria which can cause biochemical changes in meat [1]. The LAB metabolic process during fermentation produces various enzymes, one of which is protease which functions to hydrolyze polypeptides into peptides and amino acids [2].…”
Section: Introductionmentioning
confidence: 99%