Compliance in the Implementation of Cooking Procedures to Obtain “Rawon” Soup Meat with a Consistent Taste. Case Study: use of Kluwak

DOI

10.2991/978-94-6463-908-7_4How to use a DOI?

Keywords

rawon; compliance; cooking procedure; consistent taste

Abstract

Rawon is a beef soup that has a distinctive and unique taste. Rawon consumers typically request a consistent taste. To achieve a consistent taste, the procedure for preparing and processing is standardized and must be followed by food processors. The main procedure for processing rawon is typically divided into two main groups: preparing raw materials according to the recipe and applying processing methods. In the study, the preparation of raw materials according to the recipe will be studied. This study was conducted to determine the implementation of the kluwak use procedure by comparing the differences in concentration of kluwak use. There were 3 levels of concentration, 2 treatments with codes H and L, one of which was the standard treatment S. Taste testing was carried out by 29 panelists who were the same as in the previous study, by providing an assessment using the scoring method, with a score of 1–7. The purpose of the assessment was to determine whether the treatment was preferred or disliked compared to the standard. The result data were tested using analysis of variance with a single factor and an alpha level of 5%. The result obtained was that H was preferred over L, while treatments H and S were equally preferred. From this study, it was concluded that non-compliance with standards does not always cause differences in consumer acceptance. With a higher preference value, it can even be categorized as an innovation.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Tarsisius Dwi Wibawa Budianta
AU  - Thomas Indarto Putut Suseno
AU  - Anita Maya Sutedja
PY  - 2025
DA  - 2025/12/07
TI  - Compliance in the Implementation of Cooking Procedures to Obtain “Rawon” Soup Meat with a Consistent Taste. Case Study: use of Kluwak
BT  - Proceedings of the International Conference on Innovation in Food Science, Culinary Art, and Fashion Technology (INNOFATEC 2025)
PB  - Atlantis Press
SP  - 39
EP  - 49
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-94-6463-908-7_4
DO  - 10.2991/978-94-6463-908-7_4
ID  - Budianta2025
ER  -