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Afwa Hayuningtyas
Faculty of Public Health, Universitas Teuku Umar, Indonesia
Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

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The effect of the addition of Carboxymethyl Cellulose (CMC) on the formulation of batters on Coating Pick up and Frying Loss fried battered Tempeh Hanif Muchdatul Ayunda; Safrida Safrida; Afwa Hayuningtyas
Journal of Nutrition Science Vol 2, No 2 (2021): November, 2021
Publisher : Universitas Teuku Umar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1030.702 KB) | DOI: 10.35308/jns.v2i2.4572

Abstract

One of the fried food processed products that are often found in roadside fried sellers is tempeh. This study aims to study the effect of CMC addition on the results of coating pick-up dan frying loss of fried battered tempeh. Hydrocolloids used were carboxyl methylcellulose (CMC) and pectin with concentrations of addition to the batter as much as 0.3%, 0.5%, 1% of the overall weight of the mixture. Temperature and tempeh frying time is at a temperature of 180oC and for 6 minutes. The results showed fried battered tempeh with the addition of CMC to its batters has good quality measured from the percentage of coating pick-up samples.
Co-Authors Hanif Muchdatul Ayunda Safrida Safrida