Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic
Abstract
Crackers are one of the foods that are in demand by all circles of society. Salted egg crackers are an innovative product of egg crackers made from duck eggs. Salted egg crackers are made from duck eggs that are processed into salted eggs then mixed with tapioca starch and added with other spices to improve the flavor and nutritional content. This study aims to determine the effect of different proportions of salted eggs on the nutritional content, physical quality, and consumer liking of salted egg crackers. There are 5 treatments of different proportions of eggs, namely 0 g (To ), 62.5 g (T1), 125 g (T2), 187.5 g (T3), and 250 g (T4). The research method consists of experimental design, research procedures, parameter analysis and data analysis. The results of the analysis showed that the difference in the proportion of salted egg addition to salted egg crackers affects the levels of protein, ash, fat, and calories. The higher proportion of salted egg will make protein and ash levels increase, while fat and calorie levels decrease. Physical and hedonic analysis showed that the highest crispness and most preferred by panellists overall was found in the proportion of salted egg 125 g (T2). In conclusion, optimising the proportion of salted egg at 48% or 125 g of 387 g total dough produces good quality and crispy crackers.
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References
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[3] Anggraeni, S., A. P. Hotimah, G. C. S. Girsang, R. Ragadhita, S. N. Hofifah, and A. B. D. Nandiyanto. 2020. Teaching the Effect of Flour on Mechanical Properties of Shrimp Shell Crackers ‘Kerupuk’to High School Students.J. Engineering Education Transformations. 34(1): 75-80.
[4] Anindita, W.H., Sukardi, dan Singgih. 2013. Pengaruh Perbandingan Tepung Tapioka dengan Telur Asin dan Lama Pengukusan pada Pembuatan Kerupuk Telur terhadap Daya Pengembangan dan Tingkat Kerenyahan. Jurnal Ilmiah Peternakan. 1(1):307‒313.
[5] Aprillita, D., E. B. Kristiani, and E. Pratiwi. 2018. Karakteristik Fisikokimia Organoleptik Kerupuk Tapioka Dengan Fortifikasi Tepung Cangkang Telur Ayam. J. Teknologi Pangan dan Hasil Pertanian. 13(2): 31-46.
[6] Association of Official Analytical Chemists (AOAC). 1995. Official methods of analysis of the association of analytical chemists. AOAC, Inc, Virginia.
[7] Association of Official Analytical Chemists (AOAC). 2005. Official methods of analysis of the association of analytical chemists. AOAC, Inc, Virginia.
[8] Badan Standarisasi Nasional.1990. Mutu Kerupuk. SNI 0272-1990 . Dewan Standarisasi Indonesia. Jakarta.
[9] Bao, Z., D. Kang, C. Li, F. Zhang, and S. Lin. 2020. Effect of salting on the water migration, physicochemical and textural characteristics, and microstructure of quail eggs. J. Lwt, 132: 109847.
[10] Cempaka, L., N. Casa, and N. Asiah. 2018. Chemical Composition and Sensory Analysis of Simulated Chips Based Rice Bran Tempe Flour. J. Current Research in Nutrition and Food Science. 6(3): 826–834.
[11] Chang H, and Chen H. 2013. Association Between Textural Profile Sand Surface Electromyographic (Semg) Behaviors of Microwavable Cassava Cuttlefish Crackers with Various Expansion Ratios. J. Food Research International. 153:334-341.
[12] Chang, C., G. Wu, H. Zhang, Q. Jin, and X. Wang. 2020. Deep-fried flavor: characteristics, formation mechanisms, and influencing factors. J. Food Science and Nutrition. 60(9): 1496–1514.
[13] Faridah, A. 2017. Pengaruh Penambahan Bawang Putih Terhadap Kualitas Telur Asin. J. Pendidikan dan Keluarga. 9(1): 1-9.
[14] Hoa, H. T., C. L. Wang, and C. H. Wang. 2015. The Effects Of Different Substrates On The Growth, Yield, And Nutritional Composition Of Two Oyster Mushrooms (Pleurotus ostreatus and Pleurotus cystidiosus). J. Mycobiology. 43(4): 423-434.
[15] Huttner, F., W. Haselrieder, and A. Kwade. 2020. The Influence of Different Post‐Drying Procedures on Remaining Water Content and Physical and Electrochemical Properties of Lithium‐Ion Batteries. J. Energy Technology. 8(2): 1900245.
[16] Jiang, B., J. Na, L. Wang, D. Li, C. Liu, and Z. Feng. 2019. Reutilization of Food Waste: One-Step Extration, Purification and Characterization of Ovalbumin From Salted Egg White by Aqueous Two-Phase Flotation. J. Foods. 8(8): 286 – 308.
[17] Kasmirah, D., Y. Fenita, dan U. Santoso. 2013. Pengaruh penggunaan tepung daun katuk (Sauropus androgynus) terhadap kadar kolesterol telur itik mojosari (Anas javanica). J. Sain Peternakan Indonesia. 8(2): 77-86.
[18] Kong, L., J. Bai, H. Li, X. Chen, J. Wang, Z. Bai,... and W. Li. 2018. The Mineral Evolution During Coal Washing And Its Effect on Ash Fusion Characteristics of Shanxi High Ash Coals. J.Fuel. 212: 268-273.
[19] Laboko, A. I. 2019. Pengaruh penambahan tepung ikan roa asap (hermihampus sp) terhadap mutu cookies. J. Dunia Gizi.2(1): 50-55.
[20] Lebret, B., and M. Čandek-Potokar. 2022. Pork quality attributes from farm to fork. Part II. Processed pork products. J. Animal. 16 (100383): 1 -15.
[21] Liu, Y., Yang, Li. Y., B. Lan, Q. Zhao, X. Wang, Y., ... and Y. Yang. 2022. Effects Of Lipids With Different Oxidation Levels On Protein Degradation And Biogenic Amines Formation In Sichuan-Style Sausages. J. LWT.161(113344): 1-9.
[22] Mopera, L. E., P. M. Saludo, F. P. Flores, M. J. V. Sumague, B. R. R. Oliveros, and W. T. Tan. 2021. Physicochemical, nutritional and sensory qualities of salted Philippine mallard duck (Anas platyrhynchos L.) eggs. J. Food Research. 5(4): 279-287.
[23] Nnyigide, O. S., S. G. Lee, and K. Hyun. 2018. Exploring The Differences and Similarities Between Urea and Thermally Driven Denaturation of Bovine Serum Albumin: Intermolecular Forces and Solvation Preferences. J. Molecular Modeling. 24(3): 1-15.
[24] Octarisa, R., R. S. S. Santoso, dan Sukardi. 2013. Pengaruh perbandingan tepung tapiokadengan telur asin dan lama pengukusan pada pembuatan kerupuk telur terhadap kadargaram dan kesukaan rasa. J. Ilmiah Peternakan. 1(1): 157–162.
[25] Park, J., I. Choi, and Y. Kim. 2015. Cookies Formulated From Fresh Okara Using Starch, Soy Flour and Hydroxypropyl Methylcellulose Have High Quality and Nutritional Value. J. LWT-Food Science and Technology. 63(1): 660-666.
[26] Pato, U., Y. Yusuf, R. F. Isnaini, and D. M. Dira. 2016. The Quality of Instant Noodle Made From Local Corn Flour and Tapioca Flour. J. Advanced Agricultural Technologies. 3(2):.118 – 123.
[27] Qadri, T., S. Z. Hussain, A. H. Rather, T. Amin, and B. Naseer. 2018. Nutritional and Storage Stability of Wheat-Based Crackers Incorporated with Brown Rice Flour and Carboxymethyl Cellulose (CMC). J.International of Food Properties. 21: 1117 - 1128.
[28] Ramesh, R., R. J. Shakila, B. Sivaraman, P. Ganesan, and P. Velayutham. 2018. Optimization of the gelatinization conditions to improve the expansion and crispness of fish crackers using RSM. J. LWT. 89: 248-254
[29] Santeramo, F. G., and N. Shabnam. 2015. The income-elasticity of calories, macro-and micro-nutrients: What is the literature telling us?. J.Food Research International. 7(1): 932-937.
[30] Tay, R. R. E., T. Agatha, G. Somang, O. Yuliarti, and E. L. L. Tan. 2022. Structuring Wheat Flour-Based Crackers Using Whey Protein Isolate. J. International Dairy. 128 (105314): 1 -9.
[31] Tharise, N., E. Julianti, and M. Nurminah. 2014. Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour. J. International Food Research. 21(4): 1641-1649
[32] Vnučec, D., A. Kutnar, and A. Goršek. 2017. Soy-based adhesives for wood-bonding–a review. J. Adhesion Science and Technology. 31(8): 910-931.
[33] Widyawati, F. L., D. K. Suwardiah, N. Purwidiani, and I. F. Romadhoni. 2022. Pengaruh Proporsi Ikan Bandeng (Chanos chanos) dan Ikan Lele (Clarias sp) Terhadap Sifat Organoleptik Kerupuk Amplang. J. Tata Boga. 11(3): 94 – 104.
Published
2023-05-28
How to Cite
SUSANTI, Siti.
Optimization of The Proportion of Salted Egg in the Crackers Making Process in terms of Crispness, Nutritional Value, and Hedonic.
Communication in Food Science and Technology, [S.l.], v. 2, n. 1, p. 1 - 9, may 2023.
ISSN 2964-6944.
Available at: <https://journal.itera.ac.id/index.php/cfst/article/view/1267>. Date accessed: 03 july 2024.
doi: https://doi.org/10.35472/cfst.v2i1.1267.
Section
Articles
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
