Pemanfaatan protein dan HPMC (Hydroxy Propyl Methyl Cellulose) pada pengurangan penyerapan minyak produk gorengan = Utilization of protein and HPMC (Hydroxy Propyl Methyl Cellulose) in oil-absorption reduction of the fried food products

Demak, Jessica Nurmaria (2020) Pemanfaatan protein dan HPMC (Hydroxy Propyl Methyl Cellulose) pada pengurangan penyerapan minyak produk gorengan = Utilization of protein and HPMC (Hydroxy Propyl Methyl Cellulose) in oil-absorption reduction of the fried food products. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Peningkatan asupan lemak dari konsumsi produk gorengan dapat memicu gangguan kesehatan seperti penyakit jantung, hipertensi, diabetes tipe 2, dan obesitas. Pemanfaatan protein dan HPMC dalam adonan pelapis produk gorengan dapat menurunkan penyerapan minyak sehingga kadar lemak dapat berkurang. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh penambahan HPMC dan protein pada adonan pelapis terhadap penyerapan minyak pada produk gorengan. Sebanyak 1,5 % b/b HPMC ditambahkan ke dalam adonan pelapis terhadap tahu, ayam, dan kentang. Kemudian adonan pelapis ditambahkan menggunakan jenis protein yang berbeda (whey protein isolate, soy protein isolate, dan egg albumen) dengan tingkat konsentrasi (5%;7,5%;10%) terhadap bahan baku ayam. Formula adonan pelapis dengan perlakuan penambahan protein WPI 10% dan perlakuan SPI 7,5% menghasilkan penyerapan minyak terendah pada bahan baku ayam. Kedua formula ini kemudian diberikan pengkondisian pH beragam (3,5, dan 7). Penggunaan HPMC dalam formulasi adonan pelapis mampu meningkatkan viskositas adonan, menurunkan penyerapan minyak tahu dan kentang goreng tepung. Penyerapan minyak terendah pada ayam goreng tepung didapatkan pada WPI 10% (27,22±1,27%) dan SPI 7,5% (25,91±2,37%).Karakteristik ayam goreng tepung terbaik diperoleh dari formulasi adonan pelapis dengan penambahan HPMC 1,5% dan SPI 7,5% pada kondisi pH 5. Formulasi adonan pelapis tersebut menghasilkan viskositas adonan (327±1 cP), kadar lemak (15,84±1,35%bk), nilai penyerapan minyak (16,97±1,4%), kadar air (46,21±2,54%), nilai moisture loss (36,20±2,91%), nilai hardness (2517,571±326,71 N), nilai lightness (62,78±1,12), dan total perubahan warna (1,89±1,77). / The increase of fat intake of fried food products consumption can cause cardiovascular diseases, hypertension, type 2 diabetes, and obesity. Utilization of protein and HPMC in the frying batter can reduce the oil absorption, so that fat content can be lessened. The objective of the study was to understand the effect of using HPMC and protein on oil absorption in fried food products. HPMC in the concentration of 1.5% (w/w) was added to the frying batter with tofu, chicken, and potatoes. Then, the frying batter for fried chicken was formulated using different types of protein (whey protein isolate, soy protein isolate, and egg albumen) with concentrations 5%, 7.5%, and 10%. The frying batter formulation with 10% WPI and 7.5% SPI showed the lowest oil absorption in fried chicken. Furthermore, these two formulations were given different pH conditions (3, 5, and 7). The use of HPMC in frying batter formulations can increase the viscosity of the batter, reduce the oil absorption of fried tofu and potato products. Result also showed the lowest oil absorption in fried chicken was obtained from WPI 10% (27,22±1,27%)and SPI 7.5% (25,91±2,37%). The best characteristics of fried chicken were showed by the frying batter formulation with 1.5% HPMC and SPI 7.5% at pH 5. The selected frying batter formulation has produced viscosity of the batter of 327 ± 1 cP, fat content (15,84±1,35 %db), oil absorption (16,97±1,4%), moisture content (46,21±2,54%), moisture loss (36,20 ± 2,91%), hardness value (2517,571 ± 326,71 N),lightness value (62,78 ± 1,12), and total color change (1,89 ± 1,77).

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