Journal of Nutrition Science
Vol 2, No 2 (2021): November, 2021

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 (Faculty of Public Health, Universitas Teuku Umar, Indonesia)
Safrida Safrida (Faculty of Public Health, Universitas Teuku Umar, Indonesia)
Afwa Hayuningtyas (Faculty of Public Health, Universitas Teuku Umar, Indonesia)

Article Info

Publish Date
17 Nov 2021

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.

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Journal Info
Journal of Nutrition Science
Website

Abbrev

JNS

Publisher

Universitas Teuku Umar

Subject

Agriculture, Biological Sciences & Forestry Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology Nursing Public Health Veterinary

Description

The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of nutrition science. JNS, particularly focuses on the main problems in the development of the nutrition science as follows: Human Nutrition; Community ...