Andersen, Sherly and Mutiara, Pratiwi and Kusumasmarawati, Ambar Dwi (2018) Application Of Resistant Starch From "Kepok" Banana Inbatter Coating For Several Typical Fried Foods With Different Properties In Water Content. Bachelor thesis, Swiss German University.

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Abstract

Various types of fried food are consumed around the world. Food which commonly fried may contain different water content, which could be one of responsible factors for the oil absorption level in the fried food. The RS3 effectivity was studied whether it gave any effect by applying the RS3 into batter coating which used for fried food. The kepok banana starch (RS2) was extracted using wet-alkaline extraction method, giving extraction yield ranging from 27.16 – 49.00% in dry basis. Modification to RS3 was done through repeated autoclaving – cooling cycles. Due to the high heat stability, RS3 was chosen to be applied in batter coating formulation with the level of 0% (control), 10%, 30%, and 50% in replacement of wheat flour. Several analysis were done in regards of batter properties and fried battered products, including water retention capacity, coating pick up, total fat content and the effectivity of oil uptake reduction, as well as acceptance sensory test. Through this study, it was known that RS3 effectivity in reducing oil uptake when applied to different food types worked differently. It was found that batter formulation with 50% RS3 showed the least oil absorption in several food types varying in water content and highly accepted in terms of sensory properties.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Kepok Banan; Resistant Starch; Water Content; Oil Absorption; Fried Food
Subjects:	S Agriculture > SB Plant culture > SB183 Field crops T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	20 May 2020 09:08
Last Modified:	20 May 2020 09:08
URI:	http://repository.sgu.ac.id/id/eprint/665

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