ARIWINANDA, FENDY (2011) PENGARUH FORMULASI TEPUNG PELAPIS DARI TEPUNG SINGKONG (Manihot esculenta) TERHADAP KERENYAHAN FILLET AYAM GORENG DENGAN METODE DEEP-FAT FRYING. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.
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Abstract
An important texture characteristic for fried food is crispness. Several studies claimed that the content of amylose in batter coating composition affected the crispness of fried products. Cassava flour containing the great amount of amylose is intended to replace wheat flour and rice flour while providing crispness as the main textural properties. Of 160 genotypes of cassava in Indonesia, it was found a relatively high amylose content ranging from 22,65% to 32,4%. Three cassava varieties used for this study were Senteling, Mentega, and Mento. The batter formulation based on a combination of a high yielding variety (variety of cassava with the greatest level of amylose) was then determined to study the effect of amylose content on the crispness of deep fried coated chicken fillet. The purpose of this study was to determine the best combination in which cassava flour can be utilized as the composition in the batter formulation to generate the crispness of deep fried coated chicken fillet product. The research was conducted on the chemical analysis (proximate analysis and amylose content measurement) and physical analysis (percentage of batter pick-up and fracture force test). Furthermore, the sensory evaluation using hedonic ranking test was conducted to determine the consumer acceptability of the treated fried coated chicken products. Statistical analysis was performed by ANOVA (Analysis of Variance) either through one-way or two-way data analysis for various chemical and physical data results. Meanwhile the sensory data analysis was performed by Friedman test to define the significant difference. The cassava flour of Mento variety has the highest amylose content of 30,66% ± 0,48, with the proximate content of the water (10,45% ± 0,57), ash (2,41% ± 0,04), lipid (1,68% ± 0,07), protein (0,99% ± 0,08), crude fiber (7,03% ± 0,66), and total carbohydrate (84,47% ± 0,53). The cassava flour used in the batter formulation ranged from 25-100%. The batter formulation containing 25% of cassava flour (Mento variety) was able to produce deep fried coated chicken fillet with the fracture force characteristic about 343,45gf ± 7,87, the most preferably hedonic acceptance for the parameter of crispness and overall, as well as having the stability of crispness for 60 minutes (p ≥ 0,05) if stored at temperature 60°C and relative humidity 24%. The chemical characteristics of fried batter using cassava flour as much as 25% in the batter formulation showed the content of water (6,47% ± 0,07), ash (1,20% ± 0,11), lipid (18,95% ± 0,48), protein (6,37% ± 0,12), crude fiber (3,36% ± 0,28), total carbohydrate (67,01% ± 0,63), and amylose (15,18% ± 0,06).
| Item Type: | Thesis (Other) |
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| Subjects: | 300 Social Sciences 600 Technology (Applied sciences) > 610 Medicine and health |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mrs Christiana Sundari |
| Date Deposited: | 09 Sep 2015 20:22 |
| Last Modified: | 09 Sep 2015 20:22 |
| URI: | http://repository.unika.ac.id/id/eprint/2416 |
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