https://doi.org/10.4081/ijfs.2024.13085

The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos)

Early Access
Submitted: 12 September 2024
Accepted: 20 November 2024
Published: 23 December 2024
Deep-frying, floss, nutritional content, pan-frying, presto milkfish
Abstract Views: 26
PDF: 13
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Authors

Evi Kusumawati
evikusumawati.poltekkeskendari@gmail.com
Department of Nutrition, Poltekkes Kemenkes Kendari, Kendari City, Indonesia.
Putu Candriasih
Department of Nutrition, Poltekkes Kemenkes Palu, Palu City, Indonesia.
Astati Astati
Department of Nutrition, Poltekkes Kemenkes Kendari, Kendari City, Indonesia.

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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How to Cite

1.
Kusumawati E, Candriasih P, Astati A. 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>). Ital J Food Safety [Internet]. 2024 Dec. 23 [cited 2025 Jan. 3];. Available from: https://www.pagepressjournals.org/ijfs/article/view/13085
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