Pengaruh Rasio Amilosa-Amilopektin dan Kadar Air terhadap Kerenyahan dan Kekerasan Model Produk Gorengan

Abstract

Nowadays fried products are becoming the popular food. Most of them are using rice or glutinous rice flour for giving textural properties, especially crispiness and hardness. Starch is one of food components that contribute in defining textural properties of fried product. The difference of amylose-amylopectin ratio in starch plays important role in microstructural properties of food and may cause any different crispiness and hardness to fried food. In addition, the water content of fried food also affects the crispiness and hardness. This research studied the effect of amylose-amylopectin ratio, water content, and time of storage to crispiness and hardness using fried food model based rice flour and glutinous rice flour. Amylose-amylopectin ratio could be altered by changing the ratio of rice flour and glutinous rice flour and water content could be altered by changing the time of frying. Crispiness and hardness were analysed by trained panelists using Profile Texture Sensory Method. Rice type IR64 and glutinous rice type Ciasem were used in this research for getting wide range of amylose-amylopectin ratio. There were four ratio of amylose-amylopectin that were 0.04, 0.2, 0.4, and 0.58 as treatment to know the effects of amylose-amylopectin ratio to crispiness and hardness. Times of frying as a treatment of water content effect which were used were 10, 12, 16, 18 minutes. The last treatment of storage time was ratio of amylose-amylopectin 0.04 and 0.58 which were stored on 2, 4, and 6 hours to know the changing of crispiness and hardness. The comparation of flour and water that showed the best batter consistency was comparation between flour and water 1:0.7. Ratio of amylose-amylopectin 0.04 had the highest crispiness and lowest hardness. The time of frying 18 minutes resulted the lowest water content which gave the highest crispiness and lowest hardness. The ratio of amylose-amylopectin 0.04 had a more crispiness decreasing and hardness increasing than ratio of amylose-amylopectin 0.58 after 6 hours storage. Amylopectin increased the crispiness butdecreasedthe hardness. Water content of fried product also became a factor to crispiness and hardness. Fried product which hada low water content gave a high crispiness and low hardness. Amylopectin and water were easier to interact more than amylose and water on storage. On certain time, this interaction gave a more decreasing crispiness than amylose-water although amylopectin was a main factor to increase crispiness and lower hardness.