Quality of Crispy Seasoned Flour with Tumang Sago Substitution (Mexroxylon sago Rottb) as a Substitute for Wheat Flour and its Application in Broilers
DOI:
https://doi.org/10.21776/ub.jitek.2022.017.02.5Keywords:
Seasoning flour, substitution, tumang sago flour, crispy chicken sensoryAbstract
The utilization of local resources such as tumang sago flour is needed to be conducted to increase diversification of local food with superior quality. This study aims to determine the physicochemical and functional quality of crispy seasoned flour using tumang sago substitution. In addition, the sensory quality of the chicken crispy is also checked using those spiced flour. Tumang sago flour was obtained by drying the sago under the sun until it was dry and then sifted using a 100 mesh sieve. This study used a total of 5 treatments with 5 times. Four treatments were applied namely control (without substitution of sago tumang flour); 10%; 20%; 30% and 40% of sago tumang flour. Observations were made on the crispy seasoning flour, among others: Water Content (SNI-01-02891-1992); Crude Fiber Content (Sudarmadji, et al. (1997); Water Holding Capacity (Subagio, 2006); Oil Holding Capacity (Subagio, 2006); Color (L, a and b) (Digital Colorimeter), while the sensory test chicken crispy (color, aroma, crunch, taste and acceptability). Data on physicochemical quality and color using a digital colorimeter were analyzed using a completely randomized design with a unidirectional pattern, while the quality of crispy chicken accessories was analyzed by Kruskall Wallis' Non-Parametric analysis. If there is a real effect, then Duncan's test is continued. The results showed that the quality of seasoning flour is moisture content (12.518-15.208%), crude fiber content (0.396-2.138%), WHC (64.606-89.855%), OHC (96,373-115,498%), L (87.677-93.330), a (2,153-2,697), b (5,630 – 7,743), while the sensory quality of crispy chicken is color (1,57-4,29), aroma (2,00-4,14), crispy (3,57-3,86), taste (2,86-3,86) and receptivity (2,57-4.00). The addition of Tumang sago flour in different percentages had a significant effect (P<0.05) on water content, crude fiber content, WHC, OHC, color (digital colorimeter), color sensory parameters, scent and acceptance of crispy chicken. In conclusion, the best treatment in this study was seasoned flour with the addition of 10% sago flour.
Downloads
Published
Issue
Section
License
Copyright (c) 2022 Yusnaini B. Talebe, Sri Lestari, Agus Susilo
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
