Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp
| Main Authors: | LARASATI, BERNADETA PINGKAN, ANANINGSIH, VICTORIA KRISTINA, HARTAYANIE, LAKSMI, Pratiwi, Alberta Rika |
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| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
©Indonesian Food Technologists
, 2019
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| Subjects: | |
| Online Access: |
http://repository.unika.ac.id/23883/1/58119931472018G2_JATP%202019.pdf http://repository.unika.ac.id/23883/ https://ejournal2.undip.ac.id/index.php/jatp/article/view/3347 |
Daftar Isi:
- This research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. Preliminary research was produced three formulas of Spirulina sp. granule flavor enhancer, that were formulated based on sugar and salt content on three commercial seasoning brands. Thus, three formulas were applied to wheat flour then fried with deep-fat frying method at 140, 160, and 180oC until cooked well. The color of doughs before and after frying were analyzed using chromameter. The glutamic acid content were analyzed using L-glutamate assay kit and tested by spectrophotometer at 492 nm. As results, frying process changed the color of the dough. The increase in the frying temperature from 140 to 180oC caused a decrease in value of L from ± 47 to ±39, value of b* from ± 26 to ±19, and increase the value of a* from ±8 to ±10. The increase in the temperature of frying from 140 to 180oC caused a decrease in glutamic acid content of Spirulina sp. from ±8 to ±3 mg/100 g. As conclusion, increase in the frying temperature might cause a change in color and decreased content of glutamic acid in the doughs.