EFFECT OF DEEP-FAT FRYING TO THE GLUTAMIC ACID CONTENT IN Spirulina sp. GRANULE FLAVOR ENHANCER

LARASATI, BERNADETA PINGKAN (2018) EFFECT OF DEEP-FAT FRYING TO THE GLUTAMIC ACID CONTENT IN Spirulina sp. GRANULE FLAVOR ENHANCER. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Spirulina sp. granule flavor enhancer is one of the innovations that are expected to meet the demands of consumers who want natural-based foodstuffs. Spirulina sp. granule flavor enhancer was made by using the method of foam-mat drying and encapsulated with maltodextrin DE 10. Flavor enhancer are used in different types of foods with different processing. In this study, Spirulina sp. granule flavor enhancer will be applied in flour dough which is then processed using deep-fat frying. This research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. In this research consisted of preliminary research and main research. In preliminary research, three formulations of Spirulina sp. granule flavor enhancer were formulated based on sugar and salt content of three commercial seasoning brands. The main research was applied 10 grams of each three formulations of Spirulina sp. granule flavor enhancer to 100 grams of wheat flour then fried with deep-fat frying method at 140oC, 160oC, and 180oC until cooked. The color of doughs before and after frying were analyzed by chromameter. The data were analyzed using Two Way ANOVA test at 95% level to see whether there was any difference between temperature treatment and formulations of Spirulina sp. granule flavor enhancer to dough color. The glutamic acid content were analyzed using L-glutamate assay consisting of buffer solutions of pH 8.6, NAD+ and INT, diaphorase suspension, and glutamate dehydrogenase solution. The pretreatment process was first performed on the dough after frying with the addition of Carrez solution to remove the protein and fat, followed by adding buffer solution pH 8.6, NAD+ and INT, and suspension diaphorase then tested by spectrophotometer at 492 nm (A1), then the glutamate dehydrogenase solution was added and tested again by spectrophotometer at 492 nm (A2). The results showed that the higher the frying temperature, the lower the glutamic acid content. At a temperature of 140oC, there was a decrease in each 1, 2, and 3 dough formulations respectively by 6.67%, 17.11%, and 50.34%, while at 160°C there was a decrease in each 1, 2, and 3 dough formulations respectively of 10.51%, 48.27%, and 77.35%, and at a temperature of 180oC decrease in each dough of 1, 2 and 3 formulations 19.40%, 36.26%, and 56.70% respectively. This happened because the heating process changed the structure of glutamic acid into pyroglutamic acid. The frying process also changed the color of the dough. The higher the frying temperature, the lower the L (lightness) and b* value, and increase a* value, so the color of the dough becomes browner as the temperature of the frying increases. This indicates the occurrence of Maillard reaction which also affected to the decreasing of glutamic acid content.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Frying
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:59
Last Modified: 03 Apr 2020 02:13
URI: http://repository.unika.ac.id/id/eprint/18909

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