Poetro Lebdo Sambegoro
Sate is a traditional Indonesian food that has high economic value. Unfortunately, until now, there has been no mapping of physics and chemical parameters that determine the level of Indonesian satay delicacy. Knowledge of these parameters will certainly increase the economic value of satay and ultimately help satay traders who come from a weak economy. Preliminary studies to map the relationship between physics and chemical satay parameters and the public favorites began by testing several sate samples from five popular satay shops in the city of Bandung based on panelist options. The results show that there is a relationship between the womb of protein, fat, water content, sugar, fiber and pH against delicious taste or community favorite levels. In addition, modeling is also carried out to determine the effect of temperature on the level of maturity of satay meat.
Publicity
Educating the community about the scientific process behind the making of satay (combustion), mapping the relationship between physical and chemical satay parameters with the level of community's favorite expected to be a reference to improve the quality of satay.