Izzati, Syifa Rahadian and Rini Yulianingsih, STP, MT, Ph.D and La Choviya Hawa, STP, MP, Ph.D (2023) The Effect of Time and Oil Use in Air Frying Method on The Physical and Chemical Quality of French Fries. Sarjana thesis, Universitas Brawijaya.
Abstract
Kentang goreng adalah makanan ringan yang sebagian besar terdiri dari kentang. Produk olahan ini berupa kentang beku setengah matang. Proses teknologi pembuatan kentang goreng terdiri dari penggorengan. Menggoreng adalah pengolahan makanan yang biasanya dilakukan untuk menyiapkan makanan dengan cara memanaskan makanan dalam wajan yang berisi minyak. Proses ini bertujuan untuk menghasilkan produk yang lembut dan renyah. Selain itu, juga meningkatkan rasa, warna, nutrisi, dan daya tahan produk akhir. Penelitian ini bertujuan untuk mengetahui pengaruh deep fried dan airfrying serta metode penggorengan terbaik pada kentang goreng menggunakan beberapa atribut Zeleny. Penelitian dilakukan di Laboratorium Rekayasa Proses Pascapanen dan Pangan, Jurusan Biosistem, Fakultas Teknologi Pertanian, Universitas Brawijaya. Tahapan penelitian terdiri dari preparasi sampel, analisis kadar air, analisis warna, analisis tekstur, dan analisis kadar lemak. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan dua faktor. Hasil analisis menunjukkan bahwa kadar air berkisar antara 26,85-45,56%. Tingkat keringanan yang diperoleh berkisar antara 64.437-68.660. Kemerahan yang diperoleh berkisar antara 0,013-4,780. Kekuningan yang diperoleh berkisar antara 21,32-35,54. Perbedaan warna yang diperoleh berkisar antara 4.567-10.603. Kekerasan yang diperoleh berkisar antara 120,83 hingga 559,8 g. Springiness berkisar antara 1,15-2,82 mJ. Kekenyalan yang diperoleh berkisar antara 0,33-3,98 mm. Nilai gummi yang diperoleh berkisar antara 28,6-213,43 g. Kekompakan yang diperoleh berkisar antara 0,2 hingga 0,41. Kandungan lemak yang diperoleh berkisar antara 5,78-22,42%. Metode penggorengan tanpa air selama 13 menit paling baik untuk menggoreng kentang goreng. Perlu dikembangkan penelitian tentang karakteristik kimiawi metode penggorengan lain (protein, karbohidrat, dan asam lemak bebas) agar konsumen organoleptik dapat mengetahui perbedaan lainnya.
English Abstract
French fries are a snack consisting mainly of potatoes. This processed product is in the form of partially cooked frozen potatoes. The technological process of making french fries consists of frying. Frying is a food processing that is usually done to prepare food by heating food in a pan filled with oil. This process aims to produce soft and crunchy products. In addition, it also improves the taste, colour, nutrition, and durability of the final product. This study aims to determine the effect of deep frying and air frying and the best frying method on french fries using some attributes of Zeleny. The research was conducted at the Postharvest and Food Process Engineering Laboratory, Biosystems Department, Faculty of Agricultural Technology, Brawijaya University. The research stages consisted of sample preparation, water content analysis, colour analysis, texture analysis, and fat content analysis. The experimental design was completely randomized (CRD) with two factors. The analysis showed that the water content ranged from 26,85-45,56%. The lightness obtained ranges from 64,437-68,660. The redness obtained ranged from 0,013-4,780. The yellowness obtained ranged from 21,32-35,54. The colour differences obtained ranged from 4,567-10,603. The hardness obtained ranges from 120,83 to 559,8 g. Springiness ranges from 1,15-2,82 mJ. Chewiness obtained ranged from 0,33-3,98 mm. The gumminess obtained ranged from 28,6-213,43 g. The compactness obtained ranges from 0,2 to 0,41. The fat content obtained ranged from 5,78-22,42%. The water-free frying method for 13 minutes is best for frying french fries. It is necessary to develop research on other frying methods' chemical characteristics (protein, carbohydrates, and free fatty acids) so that organoleptic consumers can find out other differences.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0523100060 |
| Uncontrolled Keywords: | Frying, French Fries, Physical and Chemical Characteristic. |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | Sugeng Moelyono |
| Date Deposited: | 22 May 2023 02:47 |
| Last Modified: | 22 May 2023 02:47 |
| URI: | http://repository.ub.ac.id/id/eprint/199959 |
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Text (DALAM MASA EMBARGO)
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