Author:
Rini B,Nanda R F,Syukri D
Abstract
Abstract
The nutritional characteristics of the beef on the production of vacuum fried dendeng lambok as a specific traditional food at West Sumatera, Indonesia was evaluated. The nutritional properties such as amino acids, fatty acids and in-vitro protein digestibility of the vacuum fried dendeng lambok was compared with the conventional frying process. As the result, there was a difference on the nutritional characteristics between vacuum fried dendeng lambok and conventional fried dendeng lambok. All parameters such as amino acids, fatty acids and of vacuum fried dendeng lambok in-vitro protein digestibility of the vacuum fried dendeng lambok indicated the higher value compared to conventional fried dendeng lambok. It can be suggested that the utilization of vacuum frying process could increase the nutritional value of fried dendeng lambok.
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