Physicochemical Characteristics And Sensory Quality Of Simulated Chips Of Bran-Yellow Pumpkins With Variation Of Drying And Frying Methods

Abstract

Sources of carbohydrates as a staple food of Indonesian society apart from rice, can also be met from carbohydrates types of tubers and foodstuffs containing starch such as bran and pumpkin fruits. Bran and pumpkin can be processed into flour. Bran and pumpkin can be used as an alternative in the development of food diversification. Substitution of bran flour with wheat flour can be used in the processing of the simulated chips. In the simulated chips processing, the thing that needs attention is the process of drying and frying. The purpose of this study was to determine the physicochemical characteristics and sensory quality of simulated chips with variations in methods of drying and frying. The treatment of frying method consists of deep frying and vaccum frying, while drying method consists of drying by ovens and microwaves. The research design was CRD (completely randomized design) single factor with six replications. The results of this study was the use of a oven microwave drying method using vacuum frying with a low water content (2.69%), protein content and high fat with low-carb content (58.62%). The use of oven microwave drying method and vacuum frying pan could minimize the loss of vitamin E, β-carotene, antioxidants, dietary fiber on the simulated chips and this method is the best method and in term of sensory is acceptable with a score of 5.23 (like to really like).

Keywords: simulated chips, flour, bran, and pumpkin