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Author

Tuty Anggraini

Department of Food and Agricultural Product Technology, Universitas Andalas, Padang, Indonesia
1 article in our journals

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Research ArticleOpen accessProfiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS AnalysisDaimon Syukri, Abdi, Tuty Anggraini et al.Rendang is an indigenous food from west Sumatra with a distinct flavor and aroma. Different rendang production methods have an impact on its sensory qualities, including flavor and aroma. Finding the volatile substances that distinguish the aroma of each rendang was the aim of this investigation. In this experiment, five distinct Indonesian rendangs were used. Using the Head Space-Solid Phase … …OnLine Journal of Biological Sciences, Vol. 24, Issue 1 · 13 Nov 2023 · 6,353 accessesView PDFCite