Sains Malaysiana 34(2): 17-21 (2005)

Kesan Penggunaan Jenis Tepung terhadap Kelikatan

dan Parameter Pemprosesan Produk Goreng Bersalut

(Effect of Flour Type on the Viscosity and Processing

Parameter of a Fried Coated Product)

Meutia Sandra, Mohamad Yusof Maskat,

Wan Aida Wan Mustapha & Aminah Abdullah

Program Sains Makanan

Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E., Malaysia

ABSTRAK

Kajian ini telah dijalankan untuk menentukan kesan tepung gandum, tepung beras dan tepung sagu pada dua nisbah tepung : air yang berbeza terhadap kelikatan dan parameter pemprosesan produk goreng bersalut. Cecair penyalut telah disediakan dengan mencampurkan tepung gandum, tepung beras dan tepung sagu dengan air pada dua nisbah tepung: air iaitu 1 : 1 dan 1 : 2. Pisang nipah (Musa sapientum) sebagai substrat telah disalut dan digoreng pada suhu 180^oC selama 3 minit. Keputusan menunjukkan tepung gandum menghasilkan kelikatan, peratus lekatan salutan dan hasil akhir penggorengan yang tertinggi manakala tepung sagu yang terendah sama ada pada nisbah 1 : 1 ataupun 1: 2 (tepung : air). Terdapat perbezaan yang bererti (p<0.05) bagi peratus kehilangan penggorengan di antara jenis tepung yang berbeza bagi kedua-dua nisbah tersebut. Untuk cecair penyalut dengan nisbah 1:2 (tepung : air), tepung gandum menghasilkan peratusan bagi parameter kehilangan penggorengan yang terendah manakala tepung beras yang tertinggi.

Kata kunci: Tepung gandum, tepung beras, tepung sagu, kelikatan, parameter pemprosesan.

ABSTRACT

This study was done to determine the effect of using wheat, rice and sago flour at two different flour: water ratio on the viscosity and processing parameters of battered, fried banana. Batter was prepared by mixing wheat, rice and sago flour with water at two ratios of 1 : 1 and 1 : 2 (flour: water). Banana (Musa sapientum) from the Nipah variety were battered and deep-fat fried at an initial temperature of 180^oC for 3 minutes. Results showed that wheat flour batter produced the highest while sago flour batter produced the lowest viscosity, coating pickup and cooked yield for both flour: water ratios. A significant difference (p<0.05) was observed between batters from the different flour types in cooking loss at both flour: water ratio of 1 : 1 and 1 : 2. For batters with a flour: water ratio of 1 : 2, wheat flour batter resulted in the lowest cooking loss while sago flour batter the highest.

Keywords: Wheat flour, rice flour, sago flour, viscosity, processing parameters.

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