The Potential of Lindur Fruit Flour (Bruguiera Gymnorrhiza) in Reducing Oil Absorption of Milkfish Nugget during the Deep Frying Process

1st International Conference on Fisheries and Marine Science

Widyastuti, A.^1 ; Abdillah, A.A.^1 ; Sulmartiwi, Laksmi^1

Faculty of Fisheries and Marine, Universitas Airlangga, Indonesia^1

关键词: Bruguiera Gymnorrhiza;    Deep frying;    Fat contents;    Frying process;    Lindur fruit flour;    Milkfish nugget;    Oil absorption;    Semi-finished;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/236/1/012125/pdf
DOI  :  10.1088/1755-1315/236/1/012125

来源: IOP

【 摘 要 】

Milkfish Nugget is a processed fish product using minced milkfish. The ingredients of making nuggets milkfish are flour and spices. However, flour tends to absorb a lot of oil during the frying process. Lindur fruit flour is a semi-finished material which contains hydroxyl and amylopectin groups that can possibly be used as a solution to the problem. The concentration of lindur flour added to each treatment are 0%, 15%, 20%, and 25%. The tests were carried out by testing the fat content of milkfish nuggets and organoleptic. The results revealed that the addition of lindur flour significantly affect the fat content (p