Standardization of Eel Rendang Recipe in Tanjung Baru

. This study aims to standardize the Eel Rendang recipe in Tanjung Baru District, Tanah Datar Regency, which includes ingredients, spices, tools, benefits, and processing methods. It also analyses shape, color, aroma, texture, and taste quality. The background of this study is the unequal and highly diverse quality of Eel Rendang produced in Tanjung Baru District due to variations in the use of basic spices, cooking methods, and doses. In addition, this sub-district is one of the regions that regularly produces Eel Rendang, has UMKM (small and medium enterprises) that consistently produce Eel Rendang, has a sufficient area for rice fields, and is one of the regions that frequently use Eel Rendang in different traditional events. This type of research is a mixed method. Five trained panelists who were knowledgeable about Rendang in terms of the concept and the processes for processing Eel Rendang served as the quantitative data sources. Qualitative data were gathered from persons who are experts at producing Rendang. The standard recipe for Eel Rendang covers the primary components, seasonings, equipment, processing methods, and quality based on the findings of this study. Based on its advantages, Eel Rendang is frequently used in customary occasions, including weddings, batagak penghulu , bathing celebrations, akikah festivities, and for daily consumption. The standard recipe for Eel Rendang passed the organoleptic test with flying colors: it was long enough, somewhat blackish brown, quite aromatic, with a dry, oily texture to the bran and flesh, as well as a pervasive spice flavor and savory bran flavor.


INTRODUCTION
Indonesia, a vast archipelago, encompasses various islands and regions, each marked by its unique ethnic diversity and cultural richness, including West Sumatra province.This province, within its diverse populace, is recognized for its rich culinary heritage, abundant in flavors from herbs and spices (Agesti et al., 2023).Among the celebrated traditional dishes from the Minangkabau region, Rendang stands out for its exceptional taste and holds a significant culinary status (Kuipers, 2017;Mardatillah, 2020).
Rendang finds its place in traditional ceremonies like weddings and communal dining occasions, like makan bajamba (eat on one big plate together), among other significant events.CNN hailed Rendang as the world's most delicious dish back in 2011, granting it international recognition (Rahman, 2020).The cooking process for Rendang is time-consuming, turning the dish into a brown to brownish-black hue.This extended cooking time reduces the water content in Rendang, allowing it to stay preserved at room temperature for an extended period (Ling, 2012).
Beyond West Sumatra, Rendang is often associated solely with beef.However, Rendang encompasses various types based on its ingredients (Kubo, 2010;Sari et al., 2019;Sukmawati & Salimi, 2023).Sumatra boasts a diverse array of Rendang variations, including those made from beef, lokan (clams), eggs, and even eels.The distinctions in the primary ingredient's characteristics in each region are influenced by the availability of livestock and natural resources in their surroundings.
Eels are the key ingredient in Rendang eel, often found in rice fields and increasingly popular in various areas.Through a survey and literature review, it has been found that Tanjung Baru District in Tanah Datar Regency is among the regions that frequently feature Eel Rendang in traditional events.Despite having UMKM (small and medium enterprises) consistently producing and distributing Eel Rendang beyond West Sumatra, along with a substantial rice field area, the lack of a standardized recipe has led to variations in aroma, taste, texture, and color in Eel Rendang across the district.This diversity raises concerns about the declining quality of Eel Rendang in Tanjung Baru District.
The authors aim to address these concerns by establishing a standardized recipe for Eel Rendang, converting ingredient measurements into grams to ensure consistency in flavor without compromising quality.Moreover, the scarcity of literature on Eel Rendang makes it essential to document this traditional dish, preserving it for future generations.Currently, the knowledge of preparing Eel Rendang is limited to a few individuals, usually the elderly.Considering the recipe variations across villages in the Tanjung Baru sub-district, the authors aspire to standardize the Eel Rendang recipe in the area.This initiative aims to equip people, especially the younger generation, with a uniform recipe, enabling them to learn, preserve, and pass down this culinary tradition to future lineages.

METHODS
The research adopted a mixed methods approach and was conducted in Tanjung Baru District, Tanah Datar Regency.The study primarily involved gathering insights from experienced mothers skilled in preparing Eel Rendang in the mentioned district.These informants possessed comprehensive knowledge regarding the ingredients, preparation techniques, and the overall quality of Eel Rendang concerning its appearance, color, aroma, texture, and taste.For data collection, a research instrument was utilized.The quantitative data obtained from this instrument can be observed in TABLE 1.

Organoleptic test questionnaire
The study employed observation, interviews, and documentation as methods for data collection.Qualitative data analysis encompasses three main activities: a. data reduction, b. data presentation, and c. conclusion verification.The techniques for data analysis are illustrated in the following FIGURE 1.

FIGURE 1. Components of data analysis.
Accurate data were ensured by validating it through the methodology articulated by Moleong (2012), which involved the following steps: 1. Extended Involvement, 2. Continuous Observation, 3. Rendang Triangulation.

Results
The standardization process for the Eel Rendang recipe in Nagari Tanjung Alam involved qualitative methods such as observation, interviews, and documentation.Initial observations focused on gathering regional data, understanding the leadership structure, and collecting information from informants.Subsequent interviews with informants revealed insights into the significance, preparation, recipe, and quality of Eel Rendang in Nagari Tanjung Alam.The collected data were further reinforced with visual documentation, including photos and videos taken during these observations and interviews.
From interviews conducted with ten informants, it was concluded that Eel Rendang is a traditional Minangkabau dish prepared using eel, coconut milk, special herbs, and spices, often served at various cultural ceremonies and for daily consumption.The primary ingredients derived from the interviews include eel, coconut milk, and a mix of spices and herbs such as red chilies, shallots, garlic, ginger, galangal, bay leaves, turmeric leaves, lime leaves, and lemongrass stalks.Additionally, assessments of the Eel Rendang's quality based on informant interviews and observations indicated its extended shelf life, a somewhat blackish-brown color, a pleasant aroma, a dry yet oily texture, tender meat, and a robust and savory flavor profile.

Material
How to make Wet Eel 1 kg Prepare tools and materials.Clean the eel from its dirt, then wash the eel clean.Once clean, roast the whole eel over hot coals until 12 cooked, then remove and cut into pieces 5-6 cm in size.
Finely chop all the leaves, then wash and set aside.Finely grind all the spices.Prepare a large frying pan, then add coconut milk, roasted coconut, and spices that have been mashed earlier, and cook until the oil appears.After the oil appears, add the finely chopped leaves, then stir until well blended.After the coconut milk has turned into kalio and the leaves have laid down, add the eel that has been cut-cut earlier-then stir and cook until cooked and the color of the Rendang becomes blackish brown.Remove from the fire.Prepare tools and materials.Clean the eel that is already crushed, then wash the eel clean.Once clean, cut the eel into pieces ± 5-6 cm in size and then fry in hot oil until dry.Finely chop all the leaves, then wash and set aside.Prepare a large frying pan, add the coconut milk and spices mashed earlier, and cook until the oil appears.After the oil has risen, add the finely chopped leaves, stir until the coconut milk has shrunk a little, add the fried eel, cook until cooked and blackish brown, then remove from the fire.The process of standardizing the Eel Rendang recipe involves key components such as primary ingredients, seasonings, additional leaf-based elements, adjusted ingredient proportions, tools utilized in preparation, processing methodologies, and the quality benchmarks for the resulting Eel Rendang.This standardization endeavor commenced with an initial sensory evaluation conducted on six distinct Rendang recipes from various villages, engaging ten skilled Rendang artisans in the Tanjung Baru District.These individuals represented Nagari Tanjung Alam and Nagari Barulak, each comprising three experts.Following the sensory tests performed on the six Rendang recipes from each Nagari, three Rendang recipes were shortlisted based on achieving the highest average scores.The Eel Rendang recipe recording the highest average score will be adopted as the standard recipe, inclusive of the adjusted ingredient quantities.Each Rendang recipe underwent scoring based on five fundamental quality dimensions: shape, color, aroma, texture, and taste.The evaluation scores for all six recipes are detailed in FIGURE 2. Following the sensory evaluations of six Eel Rendang recipes from each village, three Rendang recipes emerged as candidates for the most optimal Eel Rendang recipe, based on achieving the highest average value.These recipes underwent detailed evaluation across five quality dimensions: shape, color, aroma, texture, and taste.FIGURE 3 are the assessment scores for the three selected Rendang recipes.Based on the data above, it can be seen that the highest score obtained from the three Eel Rendang recipes is the recipe belonging to Mrs. Kartini from Jorong Bulaan, with an average value of 20.

Material
How to make Wet Eel 1 kg Prepare tools and materials.Clean the eel from its dirt, then wash the eel clean.Once clean, roast the whole eel over hot coals until 12 cooked, then remove and cut into pieces 5-6 cm in size.Finely chop all the leaves, then wash and set aside.Finely grind all the spices.Prepare a large frying pan, then add coconut milk, roasted coconut, and spices that have been mashed earlier, and cook until the oil appears.After the oil appears, add the finely chopped leaves, then

Material
How to make Wet Eel kg Prepare tools and materials.Clean the eel from its dirt, then wash the eel.Once clean, roast the whole eel over hot coals until cooked, then remove and cut into pieces 5-6 cm in size.Finely chop all the leaves, then wash and set aside.Finely grind all the spices.Prepare a large frying pan, then add coconut milk, roasted coconut, and spices that have been mashed earlier, and cook until the oil appears.After the oil appears, add the finely chopped leaves, then stir until well blended.After the coconut milk has turned into kalio and the leaves have withered, add the eel that has been cut-cut earlier-then stir and cook until cooked and the color of the Rendang becomes blackish brown.Remove it from the fire.The quality assessment of Eel Rendang was conducted in two separate studies, both employing indicators such as shape, color, aroma, texture, and taste.Consistent materials and processing methods were utilized in both studies, resulting in an identical quality profile for Rendang.Details outlining the resultant data are depicted in FIGURE 4. The table exhibits the shape evaluation of the Eel Rendang, specifically its length, and the corresponding average quality score.From the data, it's evident that three panelists rated it as 4, defining it as "lengthy".Another panelist rated it as 3, indicating it's "long enough".There was one panelist who rated it as 2, suggesting it's "not sufficiently long".The overall assessment for the shape of the Eel Rendang obtained an average score of 3.4.
The table provides insights into the assessment of Rendang color, specifically its dark brown shade, along with the average quality score.According to the data, five panelists gave it a score of 4, denoting "dark brown".The evaluation of the Eel Rendang's color averaged a score of 4.
The table presents the assessment of the aroma of Eel Rendang, specifically its fragrance from the leaves utilized, along with the average quality score.The data indicates that two panelists rated it as a 4, indicating a good smell, while three panelists rated it as a 3, indicating a good enough aroma.The overall assessment of the aroma of the Eel Rendang averaged at 3.4.
The table illustrates the assessment of the texture quality of Eel Rendang meat, focusing on its softness.According to the data, one panelist rated it as 4, signifying softness; 1 panelist rated it as 2, suggesting it was not soft; and another panelist rated it as 1, indicating it was not soft.The overall assessment of the Eel Rendang meat's texture averaged at 2.4.
The table showcases the assessment of the texture quality of Eel Rendang bran, focusing on its dryness and oily feel.From the data, three panelists rated it as 4, signifying it was dry and had an oily feel; 1 panelist rated it as 3, suggesting it was moderately dry and oily; and one panelist rated it as 1, indicating it was neither dry nor oily.The overall assessment of the Eel Rendang bran's texture averaged at 3.2.
The evaluation of the taste of Eel Rendang seasoning showed that three panelists rated it as 4, indicating it was strongly pervasive, while two panelists scored it as 3, suggesting it was moderately pervasive.
The evaluation of the taste of Eel Rendang bran indicated that three panelists rated it as 4, denoting it as delicious, while one panelist rated it as 3, indicating it was quite tasty.Additionally, one panelist rated it as 1, suggesting it was not flavorful.The average score for the taste of the Eel Rendang bran was 3.2.

FIGURE 2 .
FIGURE 2. Average organoleptic test results for six Eel Rendang in Tanjung Baru District.

FIGURE 3 .
FIGURE 3. Average organoleptic test results for 3 recipes for eel stew in Tanjung Baru District.

FIGURE 4 .
FIGURE 4. The average quality of Eel Rendang in Tanjung Baru District (Research I).

FIGURE 5 .
FIGURE 5.The average quality of Eel Rendang in Tanjung Baru District (Research II).

TABLE 1 .
Research instrument grid for standardizing Rendang recipes in Tanjung Baru -Tanah Datar.

TABLE 2
to 4 showcases the three most preferable Eel Rendang recipes from the Tanjung Baru District.

TABLE 3 .
Maya's Eel Rendang recipe in Jorong Ampaleh Nagari Tanjung Alam.Clean the eel; after cleaning, cut the eel into pieces 5-6 cm in size, and then fry in hot oil until 12 dries.Finely chop all the leaves, then wash and set aside.Prepare a large frying pan, then add the coconut milk and spices that have been mashed earlier and cook until the oil appears.After the oil has risen, add the finely chopped leaves, stir until the coconut milk shrinks a little, then add the fried eel, cook until cooked, and then remove from the fire.

TABLE 6 .
After the coconut milk has turned into kalio and the leaves have laid down, add the eel that has been cut-cut earlier-then stir and cook until cooked and the color of the Rendang becomes blackish brown.Remove from the fire.Kartini's Eel Rendang recipe has been converted.