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Development of Rendang Flavored Powder and Their Effect on
Physicochemical Properties and Sensory Acceptance
Nurul Shuhada Binti Mat Ya'acob
Supervisor: Dr Fisal Bin Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Flavor is one of the main attribute for customer to choose foods. Usually, the flavor that
significant with food can be in form of paste or powder. The aim of this study is to develop
Rendang flavored powder and evaluate their effects of physicochemical and sensory
properties. The Rendang powder will be develop by manipulating percentage of
maltodextrin to modified corn starch (100%:0%, 75%:25%, 50%:50%, 25%:75% and
0%:100%). For the preparation of powder, drying is an indispensable process and oven
drying will be adopt in practical production. The different ratio of maltodextrin to modified
corn starch will be resulted to different physical properties of powder such as pH, color,
texture and size of powder. The moisture content of Rendang powder will expected to be
lower than other chemical properties. The addition of different amount of maltodextrin
and modified corn starch significantly will be affect the sensory acceptance of the product.
1309 | UMT UNDERGRADUATE RESEARCH DAY