The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>)
This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed using a randomized block design, with data analyzed through...
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PAGEPress Publications
2024-12-01
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| Series: | Italian Journal of Food Safety |
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| Online Access: | https://www.pagepressjournals.org/ijfs/article/view/13085 |
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| author | Evi Kusumawati Putu Candriasih Astati Astati |
| author_facet | Evi Kusumawati Putu Candriasih Astati Astati |
| author_sort | Evi Kusumawati |
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This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed using a randomized block design, with data analyzed through unpaired t-tests and the Mann-Whitney test at a 95% confidence interval. Significant differences were observed in the acceptability of the floss regarding color, taste, and texture (p<0.05). In contrast, no significant difference was found in aroma (p>0.823) between the deep-fried (A1) and pan-fried (A2) samples. The post-hoc analysis revealed that deep-fried presto milkfish floss (A1) achieved the highest overall acceptability regarding color, taste, aroma, and texture. The deep-fried variant (A1) was preferred by the panelist and met the fish floss quality standards set by SNI 7690-1-2013. This variant was characterized by a yellowish-brown color, enhanced taste due to higher oil content, which determines the number of double bonds that will accelerate the oxidation rate, and a crunchier texture resulting from reduced moisture content, which also slowed microbial growth. The aroma was deemed pleasant and consistent with the ingredients used. Chemical analysis showed that the deep-fried presto milkfish floss (A1) contained 20.6 g of protein and 115.7 mg of calcium per 100 g. This composition contributes approximately 103% of the daily protein requirement and 17.8% of the daily calcium requirement for children aged two years.
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| format | Article |
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| institution | OA Journals |
| issn | 2239-7132 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | PAGEPress Publications |
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| series | Italian Journal of Food Safety |
| spelling | doaj-art-48dbc1129f754cc2aec86cf350f274882025-08-20T02:31:59ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322024-12-0110.4081/ijfs.2024.13085The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>)Evi Kusumawati0Putu Candriasih1Astati Astati2Department of Nutrition, Poltekkes Kemenkes Kendari, Kendari CityDepartment of Nutrition, Poltekkes Kemenkes Palu, Palu CityDepartment of Nutrition, Poltekkes Kemenkes Kendari, Kendari City This study investigates the impact of deep-frying and pan-frying processing methods on the sensory characteristics, protein content, and calcium levels of presto milkfish floss (Chanos chanos). A pre-experimental study design was employed using a randomized block design, with data analyzed through unpaired t-tests and the Mann-Whitney test at a 95% confidence interval. Significant differences were observed in the acceptability of the floss regarding color, taste, and texture (p<0.05). In contrast, no significant difference was found in aroma (p>0.823) between the deep-fried (A1) and pan-fried (A2) samples. The post-hoc analysis revealed that deep-fried presto milkfish floss (A1) achieved the highest overall acceptability regarding color, taste, aroma, and texture. The deep-fried variant (A1) was preferred by the panelist and met the fish floss quality standards set by SNI 7690-1-2013. This variant was characterized by a yellowish-brown color, enhanced taste due to higher oil content, which determines the number of double bonds that will accelerate the oxidation rate, and a crunchier texture resulting from reduced moisture content, which also slowed microbial growth. The aroma was deemed pleasant and consistent with the ingredients used. Chemical analysis showed that the deep-fried presto milkfish floss (A1) contained 20.6 g of protein and 115.7 mg of calcium per 100 g. This composition contributes approximately 103% of the daily protein requirement and 17.8% of the daily calcium requirement for children aged two years. https://www.pagepressjournals.org/ijfs/article/view/13085Deep-fryingflossnutritional contentpan-fryingpresto milkfish |
| spellingShingle | Evi Kusumawati Putu Candriasih Astati Astati The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>) Italian Journal of Food Safety Deep-frying floss nutritional content pan-frying presto milkfish |
| title | The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>) |
| title_full | The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>) |
| title_fullStr | The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>) |
| title_full_unstemmed | The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>) |
| title_short | The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (<i>Chanos chanos</i>) |
| title_sort | effect of deep frying and pan frying methods on the organoleptic properties protein and calcium content of presto milkfish floss i chanos chanos i |
| topic | Deep-frying floss nutritional content pan-frying presto milkfish |
| url | https://www.pagepressjournals.org/ijfs/article/view/13085 |
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