PENGURANGAN MINYAK PADA PRODUK GORENGAN MENGGUNAKAN HIDROKOLOID DAN PATI TINGGI AMILOSA [REDUCTION OF OIL IN FRIED PRODUCTS USING HYDROCOLLOIDS AND HIGH-AMYLOSE STARCH]

Regita Ezra Dwiningris Saragih, Ratna Handayani

Abstract


Consumption of high-fat fried products and high oil absorption in fried products can lead to health problems. The oil absorption can be reduced by utilizing hydrocolloids and high amylose starch as coating materials in foo products. The purpose of this study was to determine the best formulation of coating dough (high amylose starch) in oil absorption in fried products, to determine the effect of different types of raw materials and frying time on oil absorption, and to determine the effect of adding high amylose starch and hydrocolloid to absorption of fried oil products. There were 3 formulations in the preliminary study with different high amylose starch concentrations and the coating method used was battering and battering + dry coating. The lowest oil absorption is the battering method using formulation 1 which is 14.53%. In the main study different raw materials (chicken breast fillet, tofu and potato) were used and different frying times (3, 6  and 9 minutes). Oil absorption in fried products with different raw materials shows that oil absorption is also different and increases with increasing length of frying time in raw materials with the lowest moisture content (chicken breast fillets). High amylose starch and HPMC was able to reduce oil absorption in fried products by decreasing oil absorption on fried chicken breast fillets by 12.12%, on fried potatoes by 27.65% and on fried white tofu by 16.31%.

Bahasa Indonesia Abstract:Konsumsi produk gorengan yang tinggi serta penyerapan minyak yang tinggi pada produk gorengan dapat menyebabkan masalah kesehatan. Penyerapan minyak tersebut dapat dikurangi dengan pemanfaatan hidrokoloid dan pati tinggi amilosa sebagai bahan pelapis pada bahan pangan. Tujuan dari penelitian ini adalah mengetahui formulasi terbaik dari adonan pelapis (pati tinggi amilosa) dalam penyerapan minyak pada produk gorengan, untuk mengetahui pengaruh jenis bahan baku dan waktu penggorengan yang berbeda terhadap penyerapan minyak, serta mengetahui pengaruh penambahan pati tinggi amilosa dan hidrokoloid terhadap penyerapan minyak produk gorengan. Terdapat 3 formulasi pada penelitian pendahuluan dengan konsentrasi pati tinggi amilosa yang berbeda-beda dan metode pelapisan bahan yang digunakan adalah battering dan battering + dry coating. Penyerapan minyak yang paling rendah adalah metode battering menggunakan formulasi 1 yaitu 14,53%. Pada penelitian utama digunakan bahan baku yang berbeda (fillet dada ayam, tahu dan kentang) dan waktu penggorengan yang berbeda (3, 6 dan 9 menit). Penyerapan minyak pada produk gorengan dengan bahan baku yang berbeda menunjukkan penyerapan minyak yang juga berbeda dan Meninga seiring semakin lamanya waktu penggorengan pada bahan baku dengan kadar air yang paling rendah (fillet dada ayam). Kandungan pati tinggi amilosa dan HPMC mampu mengurangi penyerapan minyak pada produk gorengan dengan penurunan penyerapan minyak pada fillet dada ayam goreng sebesar 12,12%, pada kentang goreng sebesar 27,65% dan pada tahu putih goreng sebesar 16,31%.

Keywords


fried products; high amylose starch; hydrocolloids; oil uptake



DOI: http://dx.doi.org/10.19166/jstfast.v8i1.8261

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