Effect of seasoningflour formula on crispiness of fried tempeh = Pengaruh formula tepung bumbu terhadap kerenyahan tempe goreng

Jevica, Jevica (2012) Effect of seasoningflour formula on crispiness of fried tempeh = Pengaruh formula tepung bumbu terhadap kerenyahan tempe goreng. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Characteristics of each seasoning flour composition have significant affection to crispiness of fried tempeh. Wheat flour, tapioca flour, corn flour, and sodium bicarbonate are main composition used to compose seasoning flour. The objective of this study was to determine formula which will produce the best crispiness of fried tempeh. The combinations ofwheat flour types used were high protein and medium protein and tapioca flour concentration used were 100, 70, and 40% from the total wheat flour used. The concentration of corn flour concentration used were 20, 40, 60, 80, and 100% from the total of wheat flour and tapioca flour in best formula of first experimental stage. Theconcentration of sodium bicarbonate used were 1, 2, 3, and 4% from the total wheat flour, tapioca flour, and corn flour in the best formula of second experimental stage. The result showed that the types of wheat flour, concentration of tapioca flour, corn flour and sodium bicarbonate had significant effect on crispiness in term of sensory evaluation. The best formula consists of medium protein wheat flour, 70% tapioca flour, 60% corn flour, and 1% sodium bicarbonate. The best formula will produce fried tempeh with fracturability about 847.348 gF which significantly crisper than one of commercial brand of seasoning flour.

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