Mandradhitya Kusuma Putra


Abstrak: Penelitian ini bertujuan untuk mengkaji persepsi kualitas organoleptik masakan rendang daging sapi yang menggunakan teknik sous vide dalam mengembangkan potensi kuliner nusantara yang berdaya saing gobal. Kajian ini bersifat eksperimenal, dengan metode kuantitatif.  Dalam proses eksperimen, peneliti mengkaji tiga kondisi yang berbeda terkait suhu pemasakan dengan teknik sous vide. Ketiga sampel berikut kemudian diujikan terhadap panelis untuk mendapatkan produk yang akan dibandingkan dengan produk pembanding. Produk terpilih yang dimasak dalam suhu 85° C dengan waktu 8 jam proses pemasakanserta produk pembanding kemudian diujikan kepada panelis dengan hasil rata-rata penilaian adalah 4.03 yang berarti sangat baik. Perlu dilakukan penelitian lanjutan terkait kandungan nutrisi dari produk rendang daging yang dimasak dengan menggunakan teknik sous vide.

Keywords: Eksperimen produk makanan, culinary product, sous vide, rending


Abstract: This study aimed to determine the perception of organoleptic quality beef “rending” dishes that use sous vide technique in developing Indonesian culinary to gain competitiveness. This study use experimental, quantitative methods. In the experiment, the researcher examines three different conditions associated with the cooking temperature sous vide technique. The third sample is then tested against the following panelists to get the product to be compared with the comparator product. The selected products cooked in a temperature of 85 ° C with a time of 8 hours and process product is then tested to jury comparison with the average yield assessment is 4:03, which means very good. Need further research related to the nutritional content of the product rendang cooked using the sous vide technique.


Keywords: Experiment food products, culinary product, sous vide, rendang

Full Text:



Albala, K. (2011). Food cultures of the world encyclopedia. Greenwood.

Beer, S. (2008). Authenticity and food experience–commercial and academic perspectives. Journal of Hospitality. Blackwell.

Brissenden, R. (2007). Southeast Asian Food: Classic and Modern Dishes from Indonesia, Malaysia, Singapore, Thailand, Laos, Cambodia and Vietnam. Tutle Publishing.

Cornell, K.A., & Anwar, M. (2004). Cooking The Indonesian Way. Minneapolis. Lerner Publication Company.

Davidson, A. (1983). Food in Motion: The Migration of Foodstuffs and Cookery Techniques: Proceedings: Oxford Symposium 1983, Volume 2.United Kingdom. Oxford Symposium

Davis, B, et. al. (2013). Food and Beverage Management. (Revised Edition). Routledge.

Gisslen, W. (2015). Professional Cooking 9th Edition. USA. Wiley & Sons.

Holzen, H.V. (2014). A New Approach to Indonesian Cooking. Marshall Cavendish International Asia Pte. Ltd.

Horng, J-S, Tsai, C-T. (2008). Government websites for promoting East Asian culinary tourism: A cross-national analysis. Tourism Management Journal. Elsevier Ltd.

Keller, T. (2008). Under Pressure: Cooking Sous Vide. Artisan.

Kittler, P.G., & Sucher, K.P. (2008). Food and Culture. (Fifth Edition). Thomson wadsworth.

Lawless, H.T., & Heyman, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer Science & Business Media.

Logsdon, J. (2010). Beginning Sous Vide: Low Temperature Recipes and Techniques for Getting Started at Home. USA. Primolicious LLC.

Meilgaard, M.C, et. al. (2006). Sensory Evaluation Techniques, Fourth Edition. CRC Press.

Ministry Tourism and Economy Creative Republic Indonesia. (2012). Culinary for Tourism Icon [Internet], Center for Public Communication. Available from [Accessed 14 December 2012].

Munte. (2012). Industri Makanan: Indonesia Berpotensi Pimpin Pasar. [Accessed 10 December 2012).

Myhrvold, N., & Bilet, M (2011). Modernist Cuisine: The Art and Science of Cooking. USA. Cooking Lab.

Owen, S. (1999). Indonesian Regional Food & Cookery. Great Britain. Butler & Tanner Ltd, Frome & London.

Owen, S. (2014). Sri Owen's Indonesian Food. Pavilion Book.

Pearce, P (2005). Tourist Behaviour: Themes and Conceptual Schemes. Channel View Publications: Clevedon, England.

Prentice, D. (2013). At Home with Sous Vide. Slattery Media Group Pty Ltd.

Prince, R. (2011). Real Taste of Indonesia. Hardie Grant Publishing.

Rahayu, P. W. (1998). Penuntun praktikum Penelitian Organileptik. IPB Press. Bogor.

Reisinger, Y., & Steiner, C.J.(2006). Reconceptualizing object authenticity. Annals of Tourism Research.

Sharples, L. (2003). The World of Cookery School Holidays. In C. M. Hall, L. Sharples, R. Mitchell, N. Macionis & B. Cambourne (Eds.), Food Tourism around the World: Development, management and markets (Vol. One). Oxford:Butterworth –Heinemann.

Shannon, A., et al. (2013). Sous Vide – The Art of Precision Cooking. United Kingdom. Gastronomy Plus Ltd.

Suri, R.A. (2011). The Story of Rendang. Ministry of Toursm and Creative Economy Republic of Indonesia.

Suri, R.A. (2012). Rendang Traveler: Menyingkap Bertuahnya Rendang Minang. Terrant Ink.

Sutomo, B. (2012). Rendang: Juara Masakan Terlezat Sedunia. Jakarta. Kawan Pustaka.

Tan, T. (2011). Taste of Indonesia. Vol 11. Australian Gourmet Traveller. Issue 6, p135-144, 10p. [Accessed 10 December 2012].

Taylor, J. (2001). Authenticity and sincerity in tourism.Annals of Tourism Research, 28, 7–26.

Telfer, D.J., & Wall, G. (2000). Strengthening Backward Economic Linkages: Local Food Purchasing by Three Indonesian hotels. Tourism Geograph.


  • There are currently no refbacks.

Jurnal Barista telah terindeks di: