Poetro Lebdo Sambegoro
Sate has very high economic value. Unfortunately until now in Indonesia, there is no scientific research conducted comprehensively to make satay more delicious and healthy. Therefore the physical and chemical variables that determine the level of delicacy and health of Indonesian satay need to be studied. Based on this knowledge, we can design a grill tool that can produce more delicious and healthy satay. The purpose of this activity is to make a satay grill tool with radiation control so that it can bake satay quickly at the maillard reaction temperature which is stable and evenly distributed. In addition, it is also for characterizing the sense of satay that is baked in the Maillard reaction temperature range using an infrared grill to be used as a reference so that satay is more delicious and healthy This satay grill prototype is made by considering aspects of its simplicity and compatibility with existing satay grill products. This is done so that satay entrepreneurs can immediately adopt this satay grill technique with a minimum investment possible. The experiment was carried out by measuring the temperature and concentration of the missing moisture during the roasting process. Mature criteria are determined if the temperature in the middle of the meat reaches 70 C. The conclusions obtained are prototypes of satay grill tools with the arrangement of infrared radiation mode has been successfully created and further experiments still need to be done to get a deeper understanding.
Application of appropriate technology
In Indonesia there has been no scientific research conducted comprehensively to make satay more delicious and healthy.