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@article{Fajri_Astawan_Wresdiyati_2015, title={EVALUASI NILAI BIOLOGIS PROTEIN RENDANG DAN KALIO KHAS SUMATERA BARAT}, volume={36}, url={https://www.pgm.persagi.org/index.php/pgm/article/view/83}, DOI={10.22435/pgm.v36i2.3996.113-120}, abstractNote={ABSTRACT<br />Rendang is a traditional Indonesian dishes from West Sumatera whichglobally well known. Inrendang making process, a meat is cooked under long time heat with a large amount of variety spices.Kalio, a rendang similar dishes,is cooked with a shorter heating time and less of spices. Kalio has a few sauce while rendang has no sauce. Long time heating in cooking processmay cause maillard reactionin rendang and kalio. One effect of maillard reaction is lowering the availability of amino acids, consequently could reduce the protein content qualities. To assess the protein nutritional values of rendang and kalio, an in vivo study was conducted using albino rats as animal models. The result showed that cooking process did not confirm any significant differences on feed conversion efficiency, protein efficiency ratio, net protein ratio (NPR), true protein digestibility and biological value (p>0.05)between rendang and kalio, however asignificant difference on net protein utilization (p<0.05) was found.<br />Keywords: rendang, kalio, protein quality<br />ABSTRAK<br />Rendang merupakan salah satu masakan tradisional Indonesia asal Sumatera Barat yang sudah mendunia. Pada proses pembuatannya, rendang dimasak dalam jangka waktu yang lama dengan menggunakan beragam bumbu dalam jumlah banyak. Kalio merupakan jenis masakan yang hampir sama dengan rendang, akan tetapi dimasak dengan waktu lebih singkat, dan menggunakan bumbu yang lebih sedikit. Pada kalio masih terdapat sedikit kuah, sedangkan pada rendang sudah tidak terdapat kuah, atau kering. Pemanasan dalam jangka waktu lama pada proses pemasakan kedua jenis hidangan ini, menyebabkan terjadinya reaksi maillard pada rendang ataupun kalio. Salah satu dampak reaksi maillard adalah menurunnya ketersediaan asam-asam amino, sehingga mengakibatkan penurunan kualitas protein. Untuk membuktikan hal tersebut, dilakukan analisis kualitas protein rendang dan kalio secara in vivo dengan menggunakan tikus albino sebagai hewan model. Analisis mengindikasikan tidak terdapat perbedaan antara kalio dengan rendang (p>0,05) pada feed conversion efficiency (FCE), protein efficiency ratio (PER), net protein ratio (NPR), true protein digestibility (TPD) dan biological value (BV). Akan tetapi pada pengukuran net protein utilization (NPU), terdapat perbedaan yang nyata antara kalio dengan rendang (p<0,05). [Penel Gizi Makan 2013, 36(2):113-120]<br />Kata kunci: rendang, kalio, kualitas protein}, number={2}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Fajri, Prima Yaumil and Astawan, Made and Wresdiyati, Tutik}, year={2015}, month={Apr.}, pages={113–120} }