Chemical characteristics of traditional fish crackers (kemplang) heated using a microwave oven

Abstract

Fish crackers (kemplang) are distinctive foods produced in Palembang, Indonesia, but their production process involves conventional frying using oil, which is very dangerous for health because it can cause heart disease and increase cholesterol levels. Therefore, this study aimed to examine the chemical characteristics of Palembang fish crackers heated using a microwave oven. A factorial randomized block design was used with two treatment factors, the addition of eggs (A) as well as the difference in water content (B). Factor A has 3 sublevels of A1 = without eggs, A2 = egg yolks, A3 = whites and yolks, while B has 2, including B1 = 7.5±1%, and B2 = 13.5±1%. The parameters observed include water, protein, fat and amino acid contents. The results showed that the water content of the crackers decreased significantly, while the protein and amino acid levels increased after heating. The reduced fat content was caused by increased oxidation due to the increased temperature. Palembang fish crackers (kemplang) with high protein and amino acids can be produced using a dough formulation with the addition of eggs and water content of 13.5±1%. Furthermore, the use of a microwave oven is a healthier alternative to conventional methods