Page 244 - Proceeding The 2nd International Seminar of Science and Technology : Accelerating Sustainable Innovation Towards Society 5.0

he 2 International Seminar of Science and Technology
nd
“Accelerating Sustainable innovation towards Society 5.0”
ISST 2022 FST UT 2022
Universitas Terbuka

sprinkling while old coconut to be roasted after roasting and then
puree. Prepare the ground spices, namely shallots, ginger, galangal,
lemongrass, black pepper and coriander. Then mix the chicken meat
with the mashed spices and add coconut milk and then sprinkle with
grated coconut. Then given a little salt and lime juice.

Figure 1. Manuk Labakh [8].

3.3 Organoleptic properties
Labakh manuk has a brownish color and has a savory, fresh and
spicy taste which is influenced by the chemical compounds present
in these ingredients. The chemical compounds that affect the color
and taste of manuk labakh [2], can be seen in the Table. 1.
Table 1. Organoleptic properties
No Parameter Results
1. Color - This manuk labakh is brownish in color.
This brownish color is influenced by roasted
coconut, roasted coconut is a food ingredient
that contains high-quality protein, because it
contains essential amino acids [9].

214 ISST 2022 – FST Universitas Terbuka, Indonesia
International Seminar of Science and Technology “Accelerating Sustainable
Towards Society 5.0