TY - JOUR
T1 - The Potential of Lindur Fruit Flour (Bruguiera Gymnorrhiza) in Reducing Oil Absorption of Milkfish Nugget during the Deep Frying Process
AU - Widyastuti, A.
AU - Abdillah, A. A.
AU - Sulmartiwi, Laksmi
N1 - Publisher Copyright:
© Published under licence by IOP Publishing Ltd.
PY - 2019/3/1
Y1 - 2019/3/1
N2 - Milkfish Nugget is a processed fish product using minced milkfish. The ingredients of making nuggets milkfish are flour and spices. However, flour tends to absorb a lot of oil during the frying process. Lindur fruit flour is a semi-finished material which contains hydroxyl and amylopectin groups that can possibly be used as a solution to the problem. The concentration of lindur flour added to each treatment are 0%, 15%, 20%, and 25%. The tests were carried out by testing the fat content of milkfish nuggets and organoleptic. The results revealed that the addition of lindur flour significantly affect the fat content (p <0.05). The treatment of adding 0% lindur flour has a mean fat content of 6.75%, while the highest addition of lindur flour was at 25% which produced a mean fat content of 3.72. Organoleptic test consisted of 5 aspects, namely appearance, odor, taste, and texture. The results indicated that the most preferred product was with the addition of 15% lindur fruit flour.
AB - Milkfish Nugget is a processed fish product using minced milkfish. The ingredients of making nuggets milkfish are flour and spices. However, flour tends to absorb a lot of oil during the frying process. Lindur fruit flour is a semi-finished material which contains hydroxyl and amylopectin groups that can possibly be used as a solution to the problem. The concentration of lindur flour added to each treatment are 0%, 15%, 20%, and 25%. The tests were carried out by testing the fat content of milkfish nuggets and organoleptic. The results revealed that the addition of lindur flour significantly affect the fat content (p <0.05). The treatment of adding 0% lindur flour has a mean fat content of 6.75%, while the highest addition of lindur flour was at 25% which produced a mean fat content of 3.72. Organoleptic test consisted of 5 aspects, namely appearance, odor, taste, and texture. The results indicated that the most preferred product was with the addition of 15% lindur fruit flour.
KW - Fat content
KW - Lindur fruit flour
KW - Milkfish nugget
UR - http://www.scopus.com/inward/record.url?scp=85063398585&partnerID=8YFLogxK
U2 - 10.1088/1755-1315/236/1/012125
DO - 10.1088/1755-1315/236/1/012125
M3 - Conference article
AN - SCOPUS:85063398585
SN - 1755-1307
VL - 236
JO - IOP Conference Series: Earth and Environmental Science
JF - IOP Conference Series: Earth and Environmental Science
IS - 1
M1 - 012125
T2 - 1st International Conference on Fisheries and Marine Science, InCoFiMS 2018
Y2 - 6 October 2018
ER -