KAJIAN METODE PENGGORENGAN FRENCH FRIES UNTUK MEMINIMALISIR KANDUNGAN LEMAK DAN AKRILAMIDA

Dea Bella Viriginia Salim

Abstract


Kentang (Solanum tuberosum L.) merupakan salah satu tanaman pangan yang berasal dari umbi-umbian dan dapat dijadikan makanan pokok setelah padi, jagung, dan gandum. Kentang dapat diolah menjadi berbagai macam produk, salah satunya adalah french fries. Tingginya kandungan lemak dan akrilamida pada french fries dapat menyebabkan masalah kesehatan, seperti obesitas dan kanker. Oleh karena itu, untuk meminimalisir kandungan lemak dan akrilamida pada french fries, maka diperlukan metode penggorengan yang dapat meminimalisir penggunaan minyak sebagai media penggorengan. Tujuan dari mini review ini adalah untuk mengkaji metode penggorengan kentang yang dapat meminimalisir terbentuknya akrilamida dan menghasilkan french friesrendah lemak. Parameter yang dikaji dalam kajian ini meliputi kandungan akrilamida, kadar lemak, dan warna french friesdengan berbagai metode penggorengan. Metode penggorengan yang dikaji meliputi deep fat frying, microwave frying, vacuum frying, dan air frying. Metode penggorengan vacuum frying merupakan metode penggorengan yang paling efektif untuk meminimalisir terbentuknya akrilamida dan menghasilkan french fries dengan warna yang paling cerah, sedangkan metode penggorengan air frying merupakan metode penggorengan yang menghasilkan french fries dengan kandungan lemak yang paling sedikit

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Keywords


french fries; metode penggorengan; akrilamida; kadar lemak

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References


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