THE POTENTIAL OF EDIBLE COATING OF KAPPA CARRAGEENAAN IN REDUCING OIL IN FRIED FISH CAKE

Journal Title: International Journal of Civil Engineering and Technology - Year 2019, Vol 10, Issue 3

Abstract

High oil content in serving fish cake using a deep fry, can cause bad effects to the health. Addition of the edible coating kappa carrageenan is an effort to reduce the excessive oil content. This is related to the function of the edible coating kappa carrageenan, as a barrier to the evaporation of water in the material and the barrier to the entry of oil during frying process. This study aimed to determine the effect of the edible coating of kappa karaginan as an oil reduction on the fried fish cake and optimum concentration of edible coating on the fried fish cake. The method of the study was an experimental study with descriptive statistical analysis. The results showed that the highest water content was found in the fish cake with the addition of edible coating of kappa carrageenan with a concentration of 3% as much as 46.16%. The highest ash content was found in fish cake with the addition of edible coating of kappa carrageenan with a concentration of 3% as much as 7.51%. Whereas, the lowest fat content was found in fish cake with the addition of 3% edible coating of kappa carrageenan was 4.72%. The highest fat content in fish cake without edible coating was 9.37%. In conlusion, the administration of the edible coating of kappa carrageenan with a concentration of 1% was the best treatment for reducing oil in fried fish cake.

Authors and Affiliations

INTAN AINNUR ROCHMA HAFIDAH, RR JUNI TRIASTUTI* AND SUDARNO

Keywords

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  • EP ID EP46798
  • DOI -
  • Views 110
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How To Cite

INTAN AINNUR ROCHMA HAFIDAH, RR JUNI TRIASTUTI* AND SUDARNO (2019). THE POTENTIAL OF EDIBLE COATING OF KAPPA CARRAGEENAAN IN REDUCING OIL IN FRIED FISH CAKE. International Journal of Civil Engineering and Technology, 10(3), -. https://europub.co.uk/articles/-A-46798