Ciri fizik-kimia, nilai pemakanan dan penerimaan ayam goreng bersalut menggunakan tepung sagu dan beras

Abstract

This study was carried out to evaluate the usage of sago (S) and rice (R) flours in combination with wheat flour (W) in food coating formulation. Ten formulations were obtained based on 10-point augmented simplex-centroid design. Formulation with 100% wheat flour was used as a control sample. Chicken wing was dipped into the batter, which was prepared by mixing dry ingredients with water at 1:1 ratio. Deep fat frying was carried out for 4.5 minutes at 178°C. Physical properties (color, coating crispness, coating pickup, cooked yield and cooking loss), chemical properties (fat content, moisture content, water holding capacity and oxidative value of the final product), nutrition value (cholesterol content and fatty acid composition) and product acceptance of fried chicken wing were evaluated. Results showed that addition of sago flour increased the lightness value and moisture content of the fried chicken wing. Combination of sago and rice flour (over 50%) were able to maintain the crispiness of fried chicken better than the control sample. However, incorporation of higher amount of sago flour (over 50%) contributed to undesirable coating performance resulting in low coating pickup, low cooked yield and higher cooking loss. The presence of rice and sago flours increased the percentage of fat content in the product which also showed significant differences (p<0.05) for thiobarbituric acid (TBA) value.