The chemical, sensory properties and population of lactic acid bacteria of cangkuk made from beef meat and kepayang endosperm (Pangium edule Reinw) at various fermentation times
Irdha Mirdhayati,
Felia Aprilla,
Rizki Rahmadani
et al.
Abstract:Cangkuk is a traditional fermented beef from Indonesia, especially Riau Province, as a specific food where the processing varies according to the ingredients, formulation, and incubation times. Kepayang endosperm is one of the materials used which contain organic acids, tannins, and polyphenol. However, research on beef fermented with addition of kepayang endosperm is still rare. This research was carried out to study the effect of fermentation times to fermented beef in terms of chemical properties, sensory t… Show more
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