Sains Malaysiana: 35(1): 89-93 (2006)

Pengaruh Suhu Penggorengan Terhadap Kandungan Lembapan

dan Lemak Nuget Ayam Bersalut

(The Effect of Different Frying Temperature on Moisture and

Fat Content of Fried Coated Chicken Nuggets)

Azfa Raihani Juraimi, Mohamad Yusof Maskat

& Wan Aida Wan Mustapha

Program Sains Makanan

Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains dan Teknologi

Universiti Kebangsaan Malaysia

43600 UKM Bangi, Selangor D.E. Malaysia

ABSTRAK

Kajian ini dijalankan untuk menentukan kesan suhu penggorengan yang berbeza terhadap kandungan lembapan dan lemak nuget ayam goreng bersalut. Tiga suhu penggorengan (150, 165 dan 180°C) pada dua tekanan penggorengan (102 dan 156 kPa) digunakan. Tiga jenis tepung penyalut (gandum, beras dan sagu) disediakan dengan nisbah pencairan tepung kepada air adalah 1:1.5 (gandum) dan 1:1 (beras dan sagu). Keputusan menunjukkan peningkatan suhu penggorengan menyebabkan pola penurunan kandungan lembapan bahagian salutan bagi nuget ayam yang disalut menggunakan tepung gandum dan beras. Tiada perbezaan yang signifikan bagi kandungan lembapan pada bahagian substrat untuk kesemua jenis tepung serta tekanan penggorengan. Kandungan lemak pula menunjukkan pola peningkatan pada bahagian salutan bagi setiap tekanan penggorengan dan jenis tepung salutan. Untuk bahagian substrat, walaupun kandungan lemak menunjukkan perbezaan yang signifikan, tetapi perbezaan ini adalah sangat kecil.

Kata kunci: suhu, penggorengan, lembapan, lemak, salutan

ABSTRACT

This study was carried out to determine the effect of different frying temperature on moisture and fat content of fried, coated chicken nuggets. Three frying temperatures (150,165 and 180°C) at two frying pressures (102 and 156 kPa) were used. Three types of batter (wheat, rice and sago) were prepared using a flour to water dilution ratio of 1:1.5 (wheat) and 1:1 (rice and sago). Results showed that an increase in frying temperature caused a reduction in moisture content in the coating for nuggets coated with wheat and rice flour. No significant differences was observed for moisture content in the substrate for all type of flour and frying pressure. Fat content in the coating portion was increased with increasing frying temperature for each frying pressure and flour type. For the substrate, even though fat content showed significant differences, these differences were very small.

Keyword: temperature, frying, moisture, fat, coating

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