Characteristics of Beef Rendang with the Addition of Red Ginger (Zingiber officinale var. Rubrum) During Storage at Room Temperature

The addition of red ginger in the making rendang was expected to increase antioxidants prevent rancidity and shelf life rendang. This study aimed analyze physicochemical, organoleptic antioxidant activity beef with at different levels based weight meat (0%, 15%, 30%). tested stored a tightly closed jar left room temperature. results showed that interaction storage period had significant effect (p<0.05) on pH value, water activity, moisture, protein content, TBARS but has no ash fat tenderness. Ash content as well tenderness added were not from (control). Based sensory test did affect preference panelists. manufacture positive physicochemical characteristics increases activity. Generally, much 30% resulted best result.