Open AccessThe effect of the addition of Carboxymethyl Cellulose (CMC) on the formulation of batters on Coating Pick up and Frying Loss fried battered Tempeh
Author(s) -
Hanif Muchdatul Ayunda,
Safrida Safrida,
Afwa Hayuningtyas
Publication year - 2021
Publication title -
journal of nutrition science
Language(s) - English
Resource type - Journals
eISSN - 2723-2875
pISSN - 2723-2867
DOI - 10.35308/jns.v2i2.4572
Subject(s) - carboxymethyl cellulose , food science , coating , pectin , chemistry , materials science , composite material , organic chemistry , sodium
One of the fried food processed products that are often found in roadside fried sellers is tempeh. This study aims to study the effect of CMC addition on the results of coating pick-up dan frying loss of fried battered tempeh. Hydrocolloids used were carboxyl methylcellulose (CMC) and pectin with concentrations of addition to the batter as much as 0.3%, 0.5%, 1% of the overall weight of the mixture. Temperature and tempeh frying time is at a temperature of 180oC and for 6 minutes. The results showed fried battered tempeh with the addition of CMC to its batters has good quality measured from the percentage of coating pick-up samples.