Pengaruh Penambahan Berbagai Jenis Pati dan Tepung terhadap Mutu Batter yang Diaplikasikan pada Tempe yang Digoreng dengan Metode Deep Frying.

Abstract

Batters are used to improve fried battered product quality. The objectives of this research are to study the rheological properties of batter with different flours and starches addition (sagoo, rice flour, dextrine, tapioca and potato starch) into batter formulation and to study the effects of different flours and starches addition for battered tempeh quality included coating pick-up, cooking yield, texture, color, moisture content, oil content and panelist preferences. Addition of rice flour and tapioca into batter formulation, can increase the viscosity of the batter. Coating pick-up and cooking yield tend to increase with the increment of the viscosity, so it can control the movement of cooking oils into food product and prevent the water evaporation. Coating pick-up of the batters with different flours and starches addition ranged from 1-2 %, and cooking yield of the batters ranged from 22.74-42.85%. The batters with good barrier ability are showed with low oil content of the products, for example battered tempeh with rice flour addition has the lowest oil content between others, it has 14.49% oil content of the product that fried for 15 minutes. Over all, included texture, color, aroma and taste, battered tempeh with potato starch addition is the most preferred by panelists because it has the highest rating hedonic scale.