Effect of hydrocolloid types and concentrations on oil uptake and moisture loss of deep-fried coated breadfruit (artocarpus altilis)

Anders, Bryan (2018) Effect of hydrocolloid types and concentrations on oil uptake and moisture loss of deep-fried coated breadfruit (artocarpus altilis). Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (321kB) | Preview
[img] Text (ToC)
ToC.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (365kB)
[img] Text (Chapter1)
Chapter1.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (43kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (888kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (365kB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (529kB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (39kB)
[img] Text (Bibliography)
Bibliography.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (356kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (763kB)

Abstract

Fried breadfruit is a street snack popular in Indonesia. However like all fried foods, it is can increase the risk of diseases such as diabetes and coronary disease. Using hydrocolloid as coating for fried breadfruit are able to reduce the oil uptake. The main objective of this research was to determine the effect of hydrocolloid types and concentration in reducing oil uptake and moisture loss in fried breadfruit. Three different hydrocolloids were used: CMC, HPMC, and Xanthan Gum. Each hydrocolloid was tested in different concentration levels: 0.50, 0.75, 1.00, 1.25, and 1.50%. Batter added with Xanthan Gum 1.50% exhibited highest viscosity at 10260.0±198.0 cP. Fried coated breadfruit added with Xanthan Gum 0.5 and 1.25% shows the lowest moisture loss at 11.5099±0.9077 and 13.6998±3.4609%, respectively, which were not significantly different. Both results were significantly lower than control, which has the highest moisture loss of 29.1932±0.3913%. The lowest oil uptake was achieved by adding 1.5% HPMC and 0.5% CMC in batter at 7.0977±0.0120 and 8.0332±0.4027%, respectively, which were not significantly different. Both treatment were significantly lower than control at 15.6683±0.4027%. Sensory evaluation shows no significant difference on crispiness between control and HPMC 1.5%. Thus, addition of 1.5% HPMC on batter is recommended since it is able to reduce the oil uptake of fried coated breadfruit.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Anders, BryanNIM00000009680bryananders3995@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Thesis advisorHadiprodjo, Irene TNIDNUNSPECIFIED
Uncontrolled Keywords: breadfruit; deep frying; coating; hydrocolloid; oil uptake
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 17 not found.
Date Deposited: 24 Jun 2020 06:05
Last Modified: 14 Jul 2020 08:03
URI: http://repository.uph.edu/id/eprint/8930

Actions (login required)

View Item View Item