The Potential of Lindur Fruit Flour (Bruguiera Gymnorrhiza) in Reducing Oil Absorption of Milkfish Nugget during the Deep Frying Process

Abstract

Milkfish Nugget is a processed fish product using minced milkfish. The ingredients of making nuggets milkfish are flour and spices. However, flour tends to absorb a lot of oil during the frying process. Lindur fruit flour is a semi-finished material which contains hydroxyl and amylopectin groups that can possibly be used as a solution to the problem. The concentration of lindur flour added to each treatment are 0%, 15%, 20%, and 25%. The tests were carried out by testing the fat content of milkfish nuggets and organoleptic. The results revealed that the addition of lindur flour significantly affect the fat content (p <0.05). The treatment of adding 0% lindur flour has a mean fat content of 6.75%, while the highest addition of lindur flour was at 25% which produced a mean fat content of 3.72. Organoleptic test consisted of 5 aspects, namely appearance, odor, taste, and texture. The results indicated that the most preferred product was with the addition of 15% lindur fruit flour.