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Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation

Author

Listed:
  • Guttifera

    (Department of Fishery Sciences, Faculty of Agriculture, Universitas Sumatera Selatan, Palembang, Indonesia)

  • Laila Rahmawati

    (Research Center of Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia)

  • Selly Ratna Sari

    (Department of Fishery Sciences, Faculty of Agriculture, Universitas Sumatera Selatan, Palembang, Indonesia)

  • Filli Pratama

    (Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indralaya, Indonesia)

  • Tri Wardani Widowati

    (Department of Agricultural Product Technology, Faculty of Agriculture, Universitas Sriwijaya, Indralaya, Indonesia)

Abstract

This research has investigated the physical properties (volume expansion, texture) and microstructure of 'kemplang Palembang', traditional fish puffed crackers from Indonesia which were puffed using the microwave-oven method. The microwave-oven method was designed by the factorial randomised block design (FRBD) which contains egg addition as factors (A1 - control; A2 - egg yolk; A3 - egg white and egg yolk) and moisture factors (B1 - 7.5 ± 1%; B2 - 13.5 ± 1%). The results revealed that the egg addition and moisture were significant (P < 0.05) to the volume expansion and texture. Meanwhile, the microstructure of kemplang Palembang was evidenced by 3D visual analysis using the scanning electron microscopy (SEM) technique. The microstructural analysis by SEM showed that the porosity caused a significant change in volume expansion and texture. The results suggest the feasibility of adding eggs and moisture 13.5 ± 1% (A1B2 treatment) for proper volume expansion (523%), texture [156.2 gram-force (gf)], and microstructure.

Suggested Citation

  • Guttifera & Laila Rahmawati & Selly Ratna Sari & Filli Pratama & Tri Wardani Widowati, 2022. "Traditional puffed fish cracker ('kemplang Palembang') by microwave-oven method: Physical properties and microstructure evaluation," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(3), pages 202-209.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:3:id:52-2021-cjfs
    DOI: 10.17221/52/2021-CJFS
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