Sains Malaysiana 45(12)(2016):
1939–1945
http://dx.doi.org/10.17576/jsm-2016-4512-19
Ciri Fizikokimia Filem Boleh Makan dan
Filem Polietilena Bagi Ubi Keledek (Ipomoea batatas) Goreng
(Physicochemical Properties of Edible Films
and Polyetylene Film on Fried Sweet Potatoes (Ipomoea batatas))
RIZAFIZAH OTHAMAN*,
KAUSAR
AHMAD
FUAD,
FARHAN
MOHD
NOR
& ROZIDA
MOHD
KHALID
Pusat Pengajian Sains Kimia dan
Teknologi Makanan, Fakulti Sains & Teknologi
Universiti Kebangsaan Malaysia,
43600 Bangi, Selangor Darul Ehsan, Malaysia
Diserahkan: 13 Jun 2016/Diterima:
17 Oktober 2016
ABSTRAK
Penyelidikan dijalankan bagi
menilai kesan penggunaan filem boleh makan dan filem polietilena
(PE)
sebagai bahan penyalut untuk ubi keledek (Ipomoea batatas) goreng. Kepingan ubi keledek
disalut dengan lapisan filem boleh makan yang terdiri daripada
0.045 g/mL selulosa metil (MC), 0.045 g/mL selulosa hidroksipropil
metil (HPMC) dan 0.16 g/mL jagung zein (CZ)
sebelum digoreng di dalam minyak sawit pada suhu 170-180°C selama
3 min. Manakala ubi keledek juga disalut dengan filem tak boleh
makan iaitu polietilena (PE) (nisbah PE kepada minyak 1:100 g/g) sebagai
perbandingan. Ubi goreng tanpa salutan filem digunakan sebagai
sampel kawalan. Ciri fizikokimia ubi goreng bersalut dianalisa.
Keputusan menunjukkan semua filem melekat pada permukaan ubi setelah
digoreng. Penggunaan filem CZ
menjadikan permukaan filem licin dan wujud tanpa
sebarang retakan. Filem MC pula
memberi lapisan permukaan yang tidak rata tetapi menyaluti permukaan
sampel dengan sekata. Tambahan pula, ubi bersalut MC menunjukkan
peratusan lemak paling sedikit (13.6%) selain kandungan kelembapan
yang paling tinggi (17.5%) berbanding sampel lain. Secara keseluruhan,
MC merupakan
filem yang terbaik untuk mengekalkan kelembapan bahan goreng dan
mengurangkan penyerapan lemak.
Kata kunci: Hidroksipropil
metil selulosa; jagung zein; polietilena; selulosa metil; ubi
keledek
ABSTRACT
This study was carried out
to evaluate the effect of edible film and polyethylene film (PE)
on fried sweet potato (Ipomoea batatas) coating. Slices of sweet
potato were coated with edible films which were 0.045 g/mL methylcellulose
(MC),
0.045 g/mL hydroxypropyl methylcellulose (HPMC)
and 0.16 g/mL corn zein (CZ) before being fried at 170-180°C in
palm oil for 3 min. The sweet potato was also coated with inedible
polyethylene (PE)
film (ratio of PE to oil 1:100 g/g) as comparison. Fried
potato without film coating was used as a control sample. The
physicochemical characteristics of the coated sweet potato were
analyzed. The results indicated that all films could be coated
on the surface of the sweet potato. CZ film gave a smooth surface without any crack. MC
film gave a non-uniform surface but coated the whole
surface of the sample evenly. In addition, MC coated sweet potato showed the least fat percentage (13.6%)
and the highest moisture content (17.5%) compared to other samples.
Overall, MC is the best edible film to retain moisture and reduce
the absorption of fat of fried products.
Keywords: Corn zein; hydroxypropyl methylcellulose; methylcellulose;
polyethylene; sweet potato
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*Pengarang untuk surat-menyurat;
email: rizafizah@ukm.edu.my