Analyzing Moisture Content and Water Activity of Freeze-Dried Beef Rendang Across Different Coconut Milk Percentages

Abstract

Beef rendang, a traditional prolonged cooking dish from Malaysia and Indonesia, reflects the Quranic principles of preservation and nourishment, emphasizing the consumption of pure, lawful, and wholesome food (Surah Al-Baqarah 2:172). Its preparation, combining meat protein, coconut milk, and spices, symbolizes the bounty and sustenance provided by Allah. While the dish is known for its rich flavors and extended shelf life, prolonged cooking can lead to moisture loss and alterations in water activity (aw), both crucial for maintaining food safety and quality. This study examines the impact of varying coconut milk concentrations on the moisture content and water activity of freeze-dried beef rendang. Samples were prepared with coconut milk concentrations of 0%, 25%, 50%, 75%, 100%, and 125%, cooked for durations ranging from 0 to 4 hours at 120°C, and subjected to freeze-drying. Moisture content analysis revealed reductions ranging from 2% to 10%, demonstrating effective moisture removal across samples. However, water activity analysis indicated significant differences in the availability of free water, likely influenced by coconut milk’s fat and water-binding properties. These findings highlight how coconut milk affects initial moisture levels, while freeze-drying stabilizes the final moisture content. The nuanced understanding of water activity reflects the balance in preservation processes, resonating with the Quranic call for equilibrium and purity in food preparation (Surah Al-Baqarah 2:168). This study emphasizes optimizing cooking methods to preserve the quality and safety of beef rendang while aligning with Islamic values of sustainability and stewardship.