Abstract
Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fish<br />as raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color and<br />texture were affected by the condition of the frying process (including the percentage of coating materials,<br />temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpi<br />through frying process optimization of deep fat frying using Design Expert 7.0® software with Response<br />Surface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed that<br />the response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tumpi were significantly<br />influenced by the percentage of coating materials as well as frying temperature and time. The optimization<br />using software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of<br />1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi with<br />properties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow red<br />color, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.<br /><br />
Highlights
Tumpi-tumpi merupakan makanan tradisional khas dari Provinsi Sulawesi Selatan dan Barat (Sulselbar) suku/etnik Bugis-Makassar berbahan baku ikan yang telah dikenal sejak lama secara turun-temurun
The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color and texture were affected by the condition of the frying process
The results showed that the response of color (L value, ohue) and texture of tumpi-tupi were significantly influenced by the percentage of coating materials as well as frying temperature and time
Summary
Bahan baku yang digunakan adalah ikan bandeng (Chanos chanos Forsk) yang diperoleh dari unit pertambakan rakyat di Kabupaten Maros Provinsi Sulawesi Selatan dengan bobot ±500 g/ekor. Pertimbangan penggunaan ikan bandeng antara lain: produksi ikan bandeng terutama di Sulselbar cukup besar dan tersedia sepanjang tahun, memiliki nilai gizi cukup tinggi, harga yang relatif lebih murah, memiliki banyak duri yang berdampak pada konsumsi dikalangan anakanak terbatas sehingga cocok untuk dibuat makanan olahan untuk meningkatkan nilai tambah. Peralatan untuk pembuatan dan analisis tumpi-tumpi yakni gilingan daging/grinder (Oxone dimensi 36x22x21cm), timbangan elektrik (Ohaus, kapasitas 2000 g/0,1 g), food processor (Oxone OX-855 vol 4,5 L), alat penggorengan elektrik deep fat frying (CosBao, volume 10 L), freezer (chest freezer AB-506TX, suhu -30oC), plastik (LDPE 16x20 cm), sealer (Ramesia PCS-400A), choromameter (minolta CR 400), Texture analyzer TA XT2i (Stable Micro System, Haslemere, Surrey, UK) tipe probe SMS P/35, force 20 g, kecepatan 2 mm/detik), termokopel (Sato SK-1110, suhu -50 sampai 1300oC/ketelitian 0,1oC)
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