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All Journal Agrointek Jurnal Teknologi Prosiding Semnastek agriTECH Indonesian Journal of Biotechnology Jurnal Aplikasi Teknologi Pangan Indonesian Food Science and TechnologyJournal Jurnal Aplikasi Teknologi Pangan Journal of Applied Sciences and Advanced Technology
Yoni Atma
Department Of Food Science And Technology, Universitas Trilogi, Jakarta 12760, Indonesia
Agriculture, Biological Sciences & Forestry Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Engineering Immunology & microbiology Materials Science & Nanotechnology Other

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Journal : Agrointek

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PERUBAHAN KARAKTERISTIK FISIKOKIMIA MINYAK SELAMA PENGGORENGAN DENGAN METODE DEEP FAT FRYING: KAJIAN LITERATUR Moh Taufik; Yoni Atma
AGROINTEK Vol 15, No 3 (2021)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v15i3.10436

Abstract

Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization. These reactions will influence to the physicochemical properties of the oil, such as increasing-decreasing in the peroxide value, an increasing in free fatty acids, a decreasing in the iodine value, an increasing in viscosity and a decrease in the smoke point. The types of oil will affect to the stability of physicochemical properties. Oils rich in unsaturated fatty acids tend to have low heating stability. The type of fried food will also affect the stability of the oil used. Animal-based food (chicken, chicken nuggets and cod) tend to cause oil deterioration more quickly than plant-based foods (potato and banana).
Can poultry gelatin substitute bovine gelatin? : a systematic review and meta-analysis Moh Taufik; Nurwulan Purnasari; ‪Ilzamha Hadijah Rusdan; Frendy Ahmad Afandi; Mojiono Mojiono; Yoni Atma
AGROINTEK Vol 18, No 3 (2024)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v18i3.18051

Abstract

Gelatin is one of the popular ingredients and additives in food industries. They have been applied in various roles, including stabilizers, thickeners, and emulsifiers. Bovine (cattle or cow) is one of the most widely used a source of gelatin. Unfortunately, they are still limited in particular considerations. For example, bovine gelatin is unacceptable in some Hindu communities. And the risks of Bovine Spongiform Encephalopathy (BSE) contamination, spreading, and outbreak related to bovine as a source. To challenge these limitations, poultry is another promising source. Current studies have found a similarity between poultry or chicken-based gelatin and bovine gelatin. However, investigation on the comparability of their gel strength is still rare.  It is generally accepted that gel strength is the most essential characteristic of gelatin.  This systematic review examined the gel strength between poultry gelatin and bovine gelatin. There were 795 papers screened, 29 full-text papers assessed, and 10 papers reviewed. The meta-analysis shows that chicken feet (CFG) and head (CHG) gelatin possessed a higher gel strength value than bovine gelatin. In contrast, the gel strength of chicken skin gelatin (CSG) and bovine gelatin did not differ significantly. The meta-analysis demonstrates that the gel strength of duck feet (DFG) and skin (DSG) gelatin is comparable with bovine gelatin. Thus, this study exposed the feasibility of CSG, DFG, and DSG, which can be the substitute for bovine gelatin.
Co-Authors Apon Zaenal Mustopa Apon Zaenal Mustopa Frendy Ahmad Afandi Hisworo Ramdhani Hisworo Ramdhani Hisworo Ramdhani Ilzamha Hadijah Rusdan Mega Pertiwi Mega Pertiwi Moh Taufik Mojiono, Mojiono Nurwulan Purnasari Pakpahan, Josua Wanson Rizkia Maisarah Rizkia Maisarah Santoso, Rian Adhi Seftiono, Hermawan Taufik, Moh Vinnoya Apcaresta Alika