Open AccessColor appearance and chemical characteristic of vacuum fryer cooked Pemalang typical snack ogel-ogel
Author(s) -
Sussi Susanti,
Maria Angelina Murni,
A. Silviana,
Fahmi Arifan
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/803/1/012046
Subject(s) - food science , snack food , chemistry , mathematics , materials science
Ogel-Ogel which are Pemalang typical snacks so far have been less able to full fill the Indonesian National Standard on the quality of extruded snacks (SNI-01-2886-2015) due to their conventional frying techniques (manual deep frying). This study was aimed to evaluate the color appearance and chemical characteristics of Ogel-Ogel as a result of the application of the automatic frying system with a vacuum technique (vacuum frying) in the production process. The results show that Ogel-Ogel fried by the vacuum frying technique had a significantly brighter color display with lower in the fat content and TBA value, while protein content was higher compared to deep frying techniques. Meanwhile other chemical characteristics such as water content, carbohydrates, and ash did not show significant differences as a result of different frying techniques. Thus Ogel-Ogel as a Pemalang typical snack cooked with a vacuum fryer has a brighter color display with chemical characteristics that are more in line with SNI as an extruded snack. Thus, it has a potency to be the featured product from Pemalang area.