CD Skripsi

Formulasi Tepung Pelapis (Batter) Popcorn Chicken Berbasis Pati Sagu Dengan Penambahan Gum Xanthan

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The purpose of this research was to obtain the best formulation of batter with the concentration of gum xanthan in making of popcorn chicken. The research design was factorial complete random sampling with six combination treatments and three replications, total of 18 trial units. The treatments consist of T1G1 (sago starch 50 : rice flour 50, 0,5% concentration gum xanthan), T1G2 (sago starch 50 : rice flour 50, 1,0% concentration gum xanthan), T1G3 (sago starch 50 : rice flour 50, 1,5% concentration gum xanthan), T2G1 (sago starch 50 : white glutinous rice flour 50, 0,5% concentration gum xanthan), T2G2 (sago starch 50 : white glutinous rice flour 50, 1,0% concentration gum xanthan), and T2G3 (sago starch 50 : white glutinous rice flour 50, 1,5% concentration gum xanthan). Data obtained was analyzed by using analysis of variance and followed by Duncan’s New Multiple Range Test (DNMRT) at 5% level. Result showed that comparison of sago starch with rice flour and white glutinous rice flour with the concentration of gum xanthan significantly affected moisture content, ash content, oil absorption ability, coating pickup, cooking yield, cooking loss, descriptive and hedonic sensory assessment such as colour and crispness of popcorn chicken. The best treatment was T2G3 which had 42,00% moisture content, 1,48% ash content, 1,63% oil absorption ability, coating pickup 74,01%, cooking yield 152,00%, dan cooking loss -22,01%. The overall sensory assessment of T2G3 treatment was favored by panelists brownish yellow colour and rather crispy texture.
Keywords: Batter, sago starch, rice flour, white glutinous rice flour, gum xanthan

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0006)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Hasil Pertanian., 2020

Deskripsi Fisik

xiii, 64 hlm.; ill.; 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0006)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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