Fried Chicken Research Articles

Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets

Interactions Between Corn Starch and Ethyl Maltol Under Heat-Moisture Treatment and Its Application in Fried Chicken Nuggets

Acute Toxicity of Mycotoxigenic Fungi Isolates in Ready-to-Eat Meat in Buea, Cameroon

Introduction: Meat is an important source of nutrition for many people worldwide. Away from homes, it is widely consumed in restaurants (e.g. small roadside) and non-restaurants (including drinking parlors and open-air)in various forms assnack. Objective: This paper reports on the acute toxicity of mycotoxigenic fungi isolates from various ready-to-eat meat from Buea, Cameroon. Method: Ten varieties of ready-to-eat meat samples (N=130: raw beef (n=18), beef soya (n=29), fried chicken (n=11), chicken soya (n=10), snail soya (n=13), fried pork (n=06), fried cow liver (n=13), roasted goat (n=06), boiled cow skin (n=07) and smoked beef (n=17).were collected from Buea municipality. The samples were cultures, and fungal isolates isolated microscopically. Thereafter, an acute toxicity test using 24 young BALB/c mice (weight range: 22-25g) was performed. Results: A total of 40 mycotoxigenic fungi belonging to five genera (Aspergillus, Penicillium, Fusarium, Rhizomucor, and Rhizopus) were identified. The most dominant species was Aspergillus (unidentified Aspergillus species, 23.1%; and Aspergillus ochraceus,10.3%).The order of Aspergillus fungi proliferation were roasted goat liver(20%), fried chicken (20%), snails soya (20%)ean body weight of test mice significantly decreased (p<0.05) after the first 7 days of feeding with a mycotoxigenic fungi-supplemented diet relative to control mice that ate healthy diets. Aspartate Transaminase (AST, range: 169.9-563.1U/L) and Alanine Transaminase (ALT, range:521.1-707.5U/L) levels were significantly (p<0.05) higher than the reference values for healthy mice (range: 60-100U/L for AST and 25-6U/L for ALT). Conclusion: Given the toxicity potentials of mycotoxigenic fungi, e.g. production of toxic secondary metabolites, not reported in this paper, and demonstrated by the liver toxicity/function test, ready-to-eat meat in Buea, Cameroon may not be adequately safe for consumption.

Transformation Of The MSMe Business Of Processed Chicken Grilled Today Through Digital Media Based Marketing Communications

This study discusses the business transformation of the Modern Fried Chicken MSME through digital media-based marketing communication strategies amidst increasingly tight competition and technological developments. The purpose of this study is to examine the impact of using social media, such as Instagram and Facebook, on increasing brand awareness, customer interaction, and loyalty and sales. This study uses a qualitative method with a case study approach on the Modern Crushed Chicken UMKM, with data collection techniques in the form of in-depth interviews and digital content analysis. The results of the study show that the use of social media effectively increases market reach, customer engagement, and contributes directly to increasing short-term sales and long-term customer loyalty. This finding emphasizes the importance of adopting digital communication strategies in supporting the growth of MSMEs in the digital era. The implications of this research provide practical insights for MSMEs in utilizing digital technology to strengthen competitiveness and improve business performance.

INOVASI E-COMMERCE UNTUK OPTIMALISASI PROSES KONSUMEN, PRODUKSI, DAN PEMASARAN BAGI PELAKU UMKM

E-commerce technology enables efficient online transactions, providing customers with a convenient and efficient purchasing experience. In terms of production, e-commerce information systems can be integrated with production management, enabling monitoring of the production process, optimizing production efficiency and reducing the risk of stock shortages. E-commerce technology also opens up opportunities for more sophisticated marketing strategies, as MSMEs can utilize consumer data analysis, increasing customer appeal and ordering and sales. E-commerce technology facilitates direct interaction between consumers, fostering closer relationships and improving customer experience. The development of e-commerce technology has significantly increased the effectiveness and efficiency of MSMEs specifically in the fried chicken sector, enabling them to compete in the digital business era. The purpose of this study is to develop an E-Commerce information system in the "Maju Makmur" Kalasan fried chicken industry center that manages MSMEs fried chicken. The research method is a prototype model. This model starts from data collection, system design and testing. The stages of the prototyping development model consist of: communication, rapid planning, rapid modeling, construction, and delivery. The results of this study are a web-based system to optimize consumer, production, and marketing processes in order to increase operational efficiency and market access through an online platform.

Analyzing the Fast-Food Marketing Strategies Impacting Consumer Buying Behavior

Kentucky Fried Chicken (KFC) has long been a dominant player in the global fast-food industry, known for its distinct fried chicken offerings. This study explores the effect of KFC’s marketing strategies on consumer buying behavior, using the marketing mix framework (4P: Product, Price, Place, Promotion). Primary data were gathered from a survey of 150 consumers in Malaysia via Google Forms, while secondary data included company reports and industry publications. Regression analysis was employed to determine the relationship between the independent variables (product, price, promotion, and place) and consumer buying behavior. Results indicated that product, price, and promotion significantly impact consumer decisions, with the product being the most influential factor (beta = 0.525). Price and promotion also had positive, albeit smaller, effects, while place was statistically insignificant. The R² value of 0.755 suggests that 75.5% of consumer behavior variation can be explained by these factors. These findings underscore the importance of product differentiation and effective promotional strategies in shaping consumer preferences, while the role of physical locations may be diminishing in the fast-food sector due to the rise of delivery services

Effect of Balangu seed gum as an edible coating on oil absorption and quality properties of chicken fillets

Deep-fat fried foods can cause health hazards like obesity and cardiovascular diseases. Gum-based coatings can largely overcome these impediments by reducing oil absorption. This study evaluated the effect of wheat flour batters containing Balangu (Lallemantia royleana) seed gum (BSG) at various concentrations (0.5, 1, 1.5, and 2% w/v) on batter pickup, moisture and oil contents, color, and sensory properties of deep-fat fried chicken fillets. Investigating the batters' rheological characteristics demonstrated shear-thinning behavior. BSG addition improved the batters' water-holding capacity (WHC) and viscoelastic properties. Steady shear rheological data best fitted with the Herschel-Bulkely model (R2 ≥ 0.98). BSG-contained coating decreased the fillets’ moisture loss and oil uptake during deep-fat frying at 180 °C for 8 min. BSG at a 1.5% level made a 27.21% enhancement in moisture content, a 42.95% reduction in oil absorption, and an 89.65% increase in coating pickup compared with the control at the end of the frying process. No significant differences were observed for taste and odor concerning BSG presence (P > 0.05). Consequently, BSG addition to the batter formulation can be proposed for producing reduced-oil fried products with reasonable acceptability among consumers.

The Influence of Fake News, Personality of Muslim Customers and Anger Against Hateful Behavior of Muslim Consumers at Brands Halal Products With Religiosity As Moderation Variable

This study aims to determine the role of religiosity in moderating the influence of fake news variables, the personality of Muslim customers, and anger towards the hateful behavior of Muslim consumers towards halal product brands. Primary data collection was carried out by purposive sampling with a total sample of 340 response questionnaires collected from consumers of fast food restaurant outlets (Kentucky Fried Chicken, McDonald's, and Pizza Hut) domiciled in Purwokerto, Tegal, Yogyakarta, Surakarta, and Semarang. The relationship between fake news variables, Muslim customer personality, and anger towards hateful behavior towards brands were analyzed using Structural Equation Modeling from the Warp Partial Least Squares regression program package. Empirical research shows the influence of fake news, Muslim personality, and anger on brand hatred. The test results show that religiosity can be a moderating variable between fake news, Muslim personalities, and anger towards brand hate for halal products. Hatred about the brand can be suppressed if the company provides information quickly regarding the products offered, and this news can be quickly verified through social media; the information provided is straightforward to understand, and consumers are always optimistic and able to provide good perceptions so consumers do not feel they hate food and beverages and can ensure a halal product.

The relationship between the deterioration of frying oil and the generation of hazards during frying

Deep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed. The results showed that as the temperature of frying chicken wings increased from 150 to 190 °C, the levels of acrylamide (AA), heterocyclic amines (HCAs), and polycyclic aromatic hydrocarbons (PAHs) in the oil also increased proportionally. At 190 °C, the fried potato oil contained the highest AA content of 2.60 mg·kg−1, while the content of HCAs and PAHs was the highest in fried chicken wings oil, with values of 5.06 μg·kg−1 and 5.18 μg·kg−1, respectively. 5-Hydroxymethylfurfural was detected only in fried potato oil. Oil quality deteriorated gradually with increasing frying temperature and heating time, as indicated by increased acid value, carbonyl value, and levels of total polar compounds. Overall, the results indicated hazards were positively correlated with oil deterioration, suggesting that oil deterioration contributed to the generation of hazards. This work links hazards and oil deterioration, which is crucial for improving the quality and safety of fried foods, while reducing negative environmental impacts, and achieving clean production.

Pengelolaan Cache pada Aplikasi Pencatatan Penjualan Menggunakan Fuzzy Page Replacement Algorithm

The challenges faced in website development are becoming increasingly diverse, particularly in delivering a responsive website that aligns with user preferences. Progressive Web App (PWA) is an advanced web technology that combines the advantages of mobile applications with the ease of access provided by browsers. With features such as offline access and responsiveness across various devices through the utilization of web caching, PWA can offer a better and more interactive user experience. This study aims to develop a sales recording application based on PWA, optimized using an algorithm with a fuzzy approach, namely the Fuzzy Page Replacement Algorithm (FPRA) in cache management. FPRA is applied to enhance cache efficiency through the clustering of pages based on recency, access frequency, and page reference levels using the Fuzzy C-Means algorithm. The research was conducted with a case study on the sales recording application for a fried chicken business, employing the Rapid Application Development (RAD) method for the design and construction of the application. The results indicate that FPRA successfully reduced page load time significantly, achieving up to 37% faster performance based on the average results of five tested scenarios. The implementation of FPRA in the service worker also increased the average performance score of the application by 15 points, from 56 to 71, as evaluated using the Lighthouse testing tool. Thus, the utilization of caching and the application of FPRA in cache management have been proven to enhance application performance.

Assessing textural changes of breaded deep‐fat fried chicken nuggets during post‐frying holdings under infrared heat‐lamp using acoustic‐mechanical techniques

SummaryTexture is a multi‐parameter attribute and one of the prime quality attributes of fried products. This study examined the influence of post‐frying holdings under a heat lamp on the texture of breaded fried chicken nuggets. Chicken nuggets were deep‐fat fried (2, 4, 6, and 8 min) in canola oil at 180 °C. The fried samples were kept under an infrared heat lamp for up to 1 h, and the textural characteristics were compared with samples not exposed to post‐frying holdings. Textural characteristics were analysed through mechanical‐acoustic approach. The mechanical‐acoustic parameters related to crispiness analysed included maximum force (Fmax, N), number of force peaks (NFP), the area under force‐deformation curves (AF, N.sec), sound pressure level (SPL, dB), number of sound peaks (AUX) and the area under the amplitude‐time plots (AS, dB.sec). The mechanical parameters (Fmax: 19.11–48.96 N; NFP: 5–40; AF: 43–135 N.sec) of chicken nuggets increased with frying time, and these attributes were decreased during post‐frying holding. Similarly, acoustic parameters (SPL: 64.75–90.67 dB; AUX: 180–795; AS: 63–98 dB.sec) of chicken nuggets increased with frying time, and these attributes were decreased during post‐frying holding. Considering the studied parameters, 6 min of frying was found as optimal frying time. However, the post‐frying infrared heat lamp treatment affected the mechanical textural parametres more than the acoustic parameters. Findings from this study will be useful to food industries in optimising textural retention during post‐frying heat lamp holdings of fried products.

Pengaruh Persepsi Manfaat Penggunaan QRIS Terhadap Keputusan Pembelian Ayam Geprek Sriwedari: Survei pada Pelanggan Ayam Geprek Sriwedari

Technological developments have had a very broad impact on various aspects of life, one of which is being adopted by the financial industry. The presence of QRIS or Indonesian Standard Quick Response Code provides a new style in transactions, because users no longer need to make payments in cash, just by scanning the barcode, payments can easily be made, of course with a payment model like this provides convenience, security and satisfaction in transactions. This also applies to the transaction of purchasing Sriwedari fried chicken which is a student favorite in the East Telukjambe area. The use of QRIS is widely used by the millennial generation among students. Therefore, this research aims to review and find out more about the perception of the benefits of using QRIS in chicken purchasing decisions. smashed Sriwedari. The research was carried out using a descriptive quantitative method by collecting data using a questionnaire distributed to respondents. The number of respondents in this study was 103 respondents who were taken randomly with the criteria of purchasing Sriwedari fried chicken at least once a week. The results of the research show that the magnitude of the influence of the perceived benefits of using QRIS on purchasing decisions is 59.7% and the perceived benefits (X1) of using QRIS on purchasing decisions (Y) Sriwedari fried chicken has a simultaneous and positive effect.

Pengaruh Harga dan Kualitas Produk Terhadap Keputusan Pembelian pada Kentucky Fried Chicken (KFC) di Cabang Karawang Galuh Mas

The purpose of the study was to analyze purchasing decisions at Kentucky Fried Chicken (KFC) at the Karawang Galuh Mas branch which can be influenced by price and product quality. Using quantitative methods, through a focus on price and product quality variables. For sampling techniques, this study used purposive sampling, selecting samples based on specific criteria in accordance with research needs. Namely KFC consumers at the Karawang Galuh Mas branch. Data for this study were obtained through a questionnaire distributed to 96 respondents, then with a sample selection based on the Lemeshow formula. Data analysis was carried out through multiple regression to understand the relationship between variables thoroughly. While the classical assumption tests used in this study include normality test, multicollinearity test, and heteroscedasticity test with the help of the SPSS (Statistical Product and Service Solutions) version 27 program. The results of this study indicate that price and product quality have a positive and significant effect on purchasing decisions at Kentucky Fried Chicken (KFC) at the Karawang Galuh Mas branch.

Comparative analysis of free and bound heterocyclic aromatic amines in fried chicken drumsticks affected by various vegetable oils

The study explored the impact of different vegetable oils, including soybean oil, rice bran oil, and safflower oil, on the generation of free and protein-bound heterocyclic aromatic amines (HAAs) in fried chicken drumsticks. All fried samples showed increased pH values, a*-values (the redness), and b*-values (the yellowness), while decreased L*-values (the brightness) and water content than the control sample (P < 0.05). Fried chicken drumsticks contained a total of 10 HAAs, including five types of free HAAs (MeIQ, MeIQx, PhIP, Harman, and Norharman), as well as five types of protein-bound HAAs (4,8-DiMeIQx, 7,8-DiMeIQx, AαC, Harman, and Norharman). Drumsticks prepared with safflower oil exhibited the highest levels of free HAAs (248.23 ng/g) and protein-bound HAAs (116.14 ng/g). In contrast, those fried in rice bran oil showed the lowest levels of free HAAs (172.92 ng/g) and protein-bound HAAs (99.13 ng/g) (P < 0.05). In conclusion, rice bran oil is an appropriate choice for frying chicken drumsticks due to its ability to reduce HAAs, which provides a scientific foundation for the production of fried chicken drumsticks.

Unravelling the nexus between structure, texture, and acoustic traits of fried chicken nuggets

SummaryTexture is a multi‐parameter attribute and one of the prime quality attributes of fried products. This study explored the nexus between microstructure and texture of fried breaded chicken nuggets. Chicken nuggets were deep‐fat fried (2, 4, 6, and 8 min) in canola oil at different frying temperature (170, 180, and 190 °C). Microstructure and texture of fried samples were assessed by scanning electron microscopy (SEM) and acoustic‐mechanical texture analyser, respectively. Maximum force (Fmax), number of force peaks (NFP), area under force‐deformation plots (FA), sound pressure level (SPL), number of sound peaks (AUX), and area under amplitude‐time curves (SA) were used to describe the textural parameters. Microstructural indices (porosity, number of pores, average pore area, polydispersity index, and average shape factor) were estimated from the SEM images. Results revealed that, both the frying time and temperature were positively correlated with the mechanical (Fmax: 25–55 N, NFP: 05–74 N, FA: 6500–15 000 N.sec) and acoustic (SPL: 88–97 dB, AUX: 650–810 dB, SA: 380–405 dB.sec) parameters. Frying time and temperature significantly (P &lt; 0.05) impacted the formation of micropores in fried chicken nuggets. Crust microporosity showed strong positive correlations (r = 0.82) with the AUX value. The NFP, SPL, and SA of the fried nuggets were significantly (P &lt; 0.05) impacted by the crust microporosity. Crust porosity (10–30%), number of pores (8–400), average pore area (10–4000 μm2), polydispersity index (0.05–0.2), and average shape factor (0.8–1.1) of fried nuggets were significantly (P &lt; 0.05) influenced by both the frying time and temperature. Findings from this study would be useful in quality improvement and process monitoring including modelling of coated fried products.

Utilizing foam-structured hydroxypropyl methylcellulose oleogels with curcumin for deep-fried chicken nuggets in carnauba wax-canola oil oleogel

In this study, foam-structured hydroxypropyl methylcellulose was used to structure cod liver oil into oleogel. Different concentrations of curcumin (0, 1.1, 2.2, 3.3, and 4.4 mg/100g of chicken nuggets) were added to the oleogels and incorporated into the chicken nuggets. Subsequently, samples were deep-fried in an oleogel frying medium prepared with carnauba wax and canola oil (10g/100g). Our results revealed that the addition of 4.4 mg/100g of curcumin led to the highest fat uptake reduction and moisture retention compared to the control and 1.1 mg/100g of curcumin (P < 0.05). Additionally, the addition of 4.4 mg/100g of curcumin exhibited consistently higher oxidative stability, as indicated by thiobarbituric acid reactive substances (TBARS), during the 30-day storage period at −18 °C compared to the control (P < 0.05). Notably, treated samples did not show any alteration in ash and protein contents, color, texture, pH values, sensory attributes, or microscopic structures of the fried chicken products. Furthermore, fatty acid analysis revealed that the samples containing 4.4 mg/100g of curcumin had significantly lower levels of saturated fatty acids and higher levels of monounsaturated and polyunsaturated fatty acids than the control (P < 0.05). Overall, the study demonstrates that adding curcumin in a carrier setting to deep-fried chicken products can improve the products by reducing fat uptake and extending oxidative stability.

Analisis Strategi Pemasaran Serta Tingkat Kepuasan Konsumen Kentucky Fried Chicken (KFC)

This study aims to determine the marketing strategy and the level of consumer satisfaction with the products of the transnational company kentucky fried chicken (KFC). Data collection is done online, questionnaires are distributed to consumers who have visited KFC in West Java. The analysis method used is Important Performance Analysis (IPA) and Costumer Satisfaction Index (CSI). The results of this study indicate that Kentucky Fried Chicken (KFC) has carried out the 7P marketing strategy (Product, Place, Price, Promotion, People, Process, Physical Evidence) in West Java well, as evidenced by the calculation of CSI and IPA that has been done. From the CSI value of 81.36 located in the range of 80% - 100% which indicates that the level of consumer satisfaction with KFC is classified as "Very Satisfied". Based on IPA, KFC needs to do product differentiation, which makes the food products it sells have their own characteristics.

Utilization of Chia Mucilage As a Coating of Fried Chicken Fillet: Oil Absorbed Reduction and Physicochemical Properties

Utilization of Chia Mucilage As a Coating of Fried Chicken Fillet: Oil Absorbed Reduction and Physicochemical Properties

The association between food preferences, eating behavior, and body weight among female university students in the United Arab Emirates.

This cross-sectional study investigated the associations between lifestyle, eating habits, food preferences, consumption patterns, and obesity among female university students in the United Arab Emirates (UAE). Approximately 4,728 participants, including both Emirati and Non-Emirati students (International Students). Data collection involved face-to-face interviews and anthropometric measurements, showing an interrelated relationship between food preferences and obesity among female university students. While sociodemographic factors and lifestyle habits contribute to obesity, this study uniquely focuses on the role of food preferences and food consumption patterns in body weight status. The findings reveal a significant correlation between the intake of high-sugar beverages-such as milk, juices, soft drinks, and energy drinks-and an increased risk of overweight and obesity among both Emirati and Non-Emirati populations. Notably, milk consumption was particularly associated with obesity in non-Emirati populations (F = 88.1, p < 0.001) and with overweight status in Non-Emiratis (F = 7.73, p < 0.05). The consumption of juices and soft drinks was linked to obesity. Additionally, a significant preference for fruits and vegetables among overweight and obese students was observed, indicating a trend toward healthier food choices. However, there was also a clear preference for high-calorie, low-nutrient foods such as processed meats, sweets, and salty snacks. Fast food items like burgers, fried chicken, fries, pizza, shawarma, chips, and noodles were significantly correlated with increased body weight status, especially shawarma, which showed a notably high correlation with both obesity and overweight statuses (F-values of 38.3 and 91.11, respectively). The study indicated that food choices shape weight-related outcomes is important for designing effective strategies to promote healthier dietary patterns.

Sharia Perspective Analysis of Fried Chicken Production with Kakilima Flour in Pekanbaru City, 2023

This research aims to analyze the influence of production factors (land, capital, raw materials, labor) and understanding of sharia for each explanatory (independent) variable studied on the production of fried chicken with flour in the city of Pekanbaru. The research sample consisted of 52 street food flour fried chicken businesses in Pekanbaru City. The data used for the analysis is primary data obtained directly from business actors of fried chicken with flour in the city of Pekanbaru. The data analysis technique used is multiple linear regression with the Cobb-Douglas production function model in drawing conclusions. The results of the research show that land, capital, raw materials, labor and understanding of sharia from each explanatory variable studied simultaneously have a positive and significant effect on the production of street food flour fried chicken businesses in Pekanbaru City. Partially, land, capital, raw materials, labor and understanding of sharia from the explanatory variables have a positive and significant effect on the production of fried chicken with street food flour in Pekanbaru City. Thus, it can be concluded that the explanatory variables influence the dependent variable by 96.26%, the remaining 3.74% is influenced by other variables which are not included in the research model.

Analisis Perilaku Organisasi terhadap kinerja Karyawan di D'Besto di Lubuk Begalung

d'Besto is a fast food restaurant designed for Indonesian families who crave the culinary experience of delicious fried chicken and burgers., d'Besto offers a partnership package with an investment value of IDR 200 million. However, the investment value can change depending on the location and area of ​​the partner's outlet. With this capital, it is projected that the daily turnover will reach Rp. 5-Rp. 15 million, while the net profit will be 25 percent. So it requires a structure or. Organizational behavior is the study of how individuals and groups act within an organization. This includes an understanding of interpersonal dynamics, group processes, organizational structure, culture, and the work environment. The main goal of this study is to increase organizational effectiveness by understanding, predicting, and managing human behavior in an organizational context.. This PBL aims to analyze the influence of organizational behavior on employee performance. D Besto The method used is a quantitative approach with observation and interviews Organizational behavior includes several aspects such as leadership, communication, motivation, and a conducive work environment that has a significant impact on employee performance. The PBL results on D Besto show that positive and supportive organizational behavior can increase productivity, efficiency and high employee performance.