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Formulasi Tepung Pelapis (Batter) Berbasis Pati Sagu Terhadap Sifat Fisiko-Kimia Dan Sensori Popcorn Chicken

This research aimed to gain the best formulation of batter on the physico-chemical and organoleptic properties of popcorn chicken. The research was conducted with five treatments and three replications. The treatments in this study were the type of formulation of batter: 100% sago starch (BS0); 50% sago starch:50% tapioca (BS1); 50% sago starch:50% glutinous flour (BS2); 50% sago starch:50% corn starch (BS3); and 50% sago starch:50% rice flour (BS4). Data were statistically analyzed by using analysis of variance (ANOVA) and followed by duncan new multiple range test (DNMRT) at level 5%. The result of analysis of variance showed that the formulation of the type of raw material of batter significantly affects the moisture content, the levels of ash, protein, oil absorption capability, coating pick-up, cooked yield, and cooking losses. The treatment also significantly affected the colour, aroma, flavour, and texture of descriptive test as well as the flavour and texture of hedonic test, but didn’t significantly affected colour and aroma of popcorn chicken. Based on this research, the best treatment is the batter from sago starch and corn starch (BS3), that has a moisture content of 12.33%, ash level 2.81%, protein level of 0.51%, oil absorption capabilities 3.55%, coating pick-up 38.16%, cooked yield 6.47%, and cooking loss 19.61%. Characteristics of BS3 were yellow to brown colour, somewhat flour of aroma, a little flavour of flour, crispy texture, and liked by panelists.


Keywords: batter, sago starch, tapioca, glutinous flour, corn starch, glutinous rice
flour

Ketersediaan
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Perpustakaan Universitas Riau 06 03. 119 (0013)
06 03. 119 (0013)
Tersedia
Informasi Detail
Judul Seri
-
No. Panggil
06 03. 119 (0013)
Penerbit
Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian.,
Deskripsi Fisik
vi, 71 hlm.; ill.; 29 cm
Bahasa
Indonesia
ISBN/ISSN
-
Klasifikasi
06 03. 119 (0013)
Tipe Isi
-
Tipe Media
-
Tipe Pembawa
-
Edisi
-
Subjek
TEKNOLOGI HASIL PERTANIAN
Info Detail Spesifik
-
Pernyataan Tanggungjawab
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Tidak tersedia versi lain

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