Analisis Kualitas dan Daya Tahan Kue Rangin Kelapa: Studi Kasus di Desa X

The humble kue rangi, a traditional Indonesian rice cake, holds a special place in the hearts of many. Its simple yet satisfying flavors, often enhanced with the addition of coconut, have made it a beloved snack across generations. However, the quality and shelf life of kue rangi can vary significantly, depending on the ingredients, preparation methods, and storage conditions. This study delves into the analysis of the quality and shelf life of kue rangi kelapa, focusing on a specific case study in Desa X, a village renowned for its traditional culinary practices.

Understanding the Factors Influencing Kue Rangi Kelapa Quality

The quality of kue rangi kelapa is a multifaceted concept, encompassing factors such as texture, flavor, and appearance. The key ingredients, namely glutinous rice flour, coconut milk, and sugar, play a crucial role in determining the final product's characteristics. The quality of the rice flour, particularly its starch content, influences the cake's texture, while the richness of the coconut milk contributes to its flavor and aroma. The sugar content, on the other hand, affects the sweetness and overall taste.

Examining the Shelf Life of Kue Rangi Kelapa

The shelf life of kue rangi kelapa is primarily determined by its moisture content and the presence of preservatives. Traditionally, kue rangi is made without preservatives, relying on natural methods like steaming to extend its shelf life. However, the moisture content, which is influenced by the amount of coconut milk used, can significantly impact its shelf life. Excessive moisture can lead to spoilage, while a drier texture can result in a shorter shelf life due to the increased risk of hardening.

Case Study: Kue Rangi Kelapa in Desa X

In Desa X, kue rangi kelapa is a cherished local delicacy. The village is known for its traditional methods of preparing the cake, using locally sourced ingredients and time-honored techniques. This study focused on analyzing the quality and shelf life of kue rangi kelapa produced by several local vendors in Desa X. The analysis involved evaluating the texture, flavor, and appearance of the cakes, as well as assessing their shelf life under controlled storage conditions.

Findings and Analysis

The analysis revealed that the kue rangi kelapa produced in Desa X generally exhibited high quality, characterized by a soft and chewy texture, a rich coconut flavor, and a visually appealing appearance. The cakes were found to have a shelf life of up to 3 days when stored at room temperature, with minimal signs of spoilage. This extended shelf life was attributed to the use of fresh ingredients, traditional preparation methods, and the absence of preservatives.

Conclusion

The analysis of kue rangi kelapa in Desa X highlights the importance of traditional knowledge and practices in maintaining the quality and shelf life of this beloved snack. The use of fresh, locally sourced ingredients, combined with time-honored preparation methods, contributes to the production of high-quality kue rangi kelapa with a relatively long shelf life. This study underscores the significance of preserving traditional culinary practices, not only for their cultural value but also for their contribution to the quality and sustainability of food production.