Sensory and physical quality assessment of Sie reuboh (Cooked Meat-An Acehnese traditional cuisine)

Abstract

Sie reuboh is an Acehnese traditional cuisine which uses red-meat as the main protein and is prepared specifically with addition of beef tallow, traditional vinegar and blend of spices. The dish was extremely popular, has a long shelf life, exquisite and complex taste. However due to the changing in life styles and modernization, nowadays the dish hardly prepared at home and has varied of recipes. Based on previous studies, the updated recipe was formulated by varying the amount of beef tallow and vinegar as independent variables. Furthermore, this study aims to assess the physical quality (pH and cooking weight loss) and sensory attributes (color, aroma, flavor, texture). The sensory attributes were divided onto ten specific attributes, which were assessed with Qualitative Descriptive Analysis (QDA) method. The analysis of variance (ANOVA) showed that addition of beef tallow significantly affected (P≤0.01) the umami flavor of sie reuboh, whereas addition of vinegar significantly (P≤0.01) affected pH, cooking weight loss, color, meat flavor, sour flavor, tenderness and chewiness of produced sie reuboh descriptively. The sensory profiles of each treatment were also described, where the increasing amount of vinegar tend to decrease pH, prevent cooking weight loss and elevate color, tenderness and sour flavor of the product.1