Chemical Characteristics of Beef Rendang from the Results of Coconut Milk Substitution with Fibercreme

Rendang is one of the original Indonesian dishes originating from Minangkabau, West Sumatra. Making rendang in general uses main ingredients form beef, coconut milk and various kinds spices seasonings. Coconut contains high saturated fat which has potential to cause degenerative diseases if consumed excess. can be replaced with FiberCreme. FiberCreme a non-dairy creamer that replace milk, component dietary fiber. taste almost similar milk. Adding food as substitute for will make it delicious creamy. In fact, lower calorie content. The purpose this study was determine appropriate substitution treatment use manufacture beef rendang. research material used gandik FiberCreme, seasoning. This completely randomized design consisting P0 (100% milk), P1 (75% milk: 25% FiberCreme), P2 (50% 50% P3 (25% 75% P4 FiberCreme) 4 replications. Data analysis ANOVA, followed by Duncan's Multiple Distance Test (DMRT) results showed significantly different or very significant effects. values moisture content, total calories, free fatty acids (FFA), thiobarbituric acid (TBA) were variables analyzed. had no effect (P>0.05) on content rendang, but (P<0.01) (TBA). It concluded 100% gave best chemical characteristics