Rendang was cooked for 6 hours and

Rendang was cooked for 6 hours and temperature around 80 - 93°C, furthermore the end of cooking process
indicated by change of the meat color and sauce, and the meat turn to soft and tender. The chemical composition of
meat rendang was separately analyzed from the sauce of rendang. The result of chemistry composition analysis of
fresh meat, kalio meat and rendang meat are expressed in dry basic moisture content (db) show in Table 1.

Hasil (Bahasa Indonesia) 2:

Rendang dimasak selama 6 jam dan suhu sekitar 80-93 ° C, selanjutnya akhir proses memasak
ditandai dengan perubahan warna daging dan saus, dan pergantian daging lembut dan lembut. Komposisi kimia dari
rendang daging secara terpisah dianalisis dari saus rendang. Hasil analisis komposisi kimia dari
daging segar, daging kalio dan daging rendang disajikan dalam konten kering dasar air (db) menunjukkan pada Tabel 1.