Perpustakaan Digital ITB

Indonesia has cultivated the culinary world with all kinds of dishes. From desserts to heavy meals, unique and diverse flavors are shared in Indonesia and across the globe. One of Indonesia’s most famous dishes is called Sate. Sate is simply skewered meat grilled over burning charcoal. Typically, Sate is served with a generous bath of peanut sauce over them. With Sate being around quite a while and its huge cultural value in Indonesia, very little research is done on analyzing the meat quality and to further improve it. Factors such as cooking duration, temperature, meat toughness, and texture play an important role for it to taste delicious. When cooking, a Maillard Reaction is seen where both sugar and protein inside the meat is cooked at high temperatures. This reaction gives the meat its distinctive flavor and browning to the meat. A two-bite test is done to assess the textural properties of the meat. The textural properties include hardness, cohesiveness, springiness, and resilience. The objective of this research is to develop a system that analyses from a heat transfer model of the meat whilst being cooked on a grill and assessing the textural properties of the meat using the two-bite test. At the end, a comparison between the programmed model and the result of the cooked meat is made. The results of the simulation had an average cooking time of 338 seconds. In the other hand the experiment had an average cooking time of 328 seconds. The textural properties analyzed are compared against the Carpathian goat meat. Differences of values are seen due to dimensions, temperatures, forces applied, and the distance travelled by the probe.