Jagung serta perkiraan umur simpannya=Making Fried Shallot: Usage of Calcium Chloride and Corn Powder and Shelflife Prediction

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2006
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/17614/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=373
• Institution: Universitas Gadjah Mada

ABSTRACT A good fried shallot refers to having intact slices, golden yellow colour, specific fried shallot aroma and crispy. The aims of this study were to develop frying technique in order to produce good fried shallot through pre and past treatment as well as shelflife prediction of packed fried shallot. Fried shallot was made through peeling and slicing fresh shallot, followed by deeping in CaC^ solution or adding corn powder prior to frying. Centrifu-gation and drying on the oven following the frying were also studied. The fried shallot was analysed for its moisture content, oil content, peroxide value, crispiness as well as establish the Moisture Sorption Isotherm (MSI). Curve in order to calculate the shelflife. The results showed that up to 1,5% the higher the concentration of CaCl2 solution resulted in the more crispies the fried shallot with higher moisture content. Deeping the slices fresh shallot in 1,5% CaCL, solution resulted in slightly bitter taste of fried shallot. The addition of corn powder into slices fresh shallot resulted in higher moisture and oil content in fried shallot, while dipping in 0,5% CaCl2 found to lower the moisture content in fried shallot with longer shelflife. Keywords : Fried Shallot, Calcium Chloride, MSI, Shelflife