The Effect Of Frying Temperature On The Quality Of Kawakawa (Euthynnus affinis) Fish Crackers
Pengaruh Suhu Penggorengan Terhadap Mutu Kerupuk Ikan Tongkol (Euthynnus affinis)
Abstract
Kawakawa (Euthynnus affinis) is a pelagic fishery commodity that is highly susceptible to quality deterioration after capture, requiring appropriate postharvest handling, including processing into fish crackers. This study aimed to analyze the effects of frying temperature on the chemical and organoleptic quality of tuna fish crackers and to determine the best treatment among the tested temperatures. Fresh fish were obtained from a fish market in Gunungsitoli City, Nias Island, Indonesia. The study employed a Completely Randomized Design (CRD) with one factor consisting of three frying temperatures: 160°C (P1), 170°C (P2), and 180°C (P3). Each treatment was replicated three times using independently prepared dough batches, resulting in nine experimental units, with a constant frying time of approximately 45 seconds. Moisture and fat contents were analyzed in the laboratory according to SNI 01-2891-1992, while organoleptic attributes (color, aroma, taste, texture, and overall acceptability) were evaluated by 20 semi-trained panelists using a five-point hedonic scale. Data were analyzed using one-way analysis of variance (ANOVA) at the batch level, followed by Duncan's multiple range test, supplemented by nonparametric comparative analyses and analyses accounting for panelist effects. Increasing the frying temperature significantly reduced moisture content (from 3.12% at P1 to 1.51% at P3; P < 0.001) and increased fat content (from 1.54% to 2.13%; P < 0.001). Frying temperature significantly affected color, aroma, taste, and overall acceptability (all P < 0.001), but had no significant effect on texture (P = 0.078). Treatment P1 (160°C) achieved the highest overall acceptability score (3.78) and was identified as the best treatment among the tested temperatures based on an unweighted descriptive assessment, considering its lowest fat content, moisture content within the SNI permissible limit, and highest panelist acceptance. These findings are limited to the specific experimental conditions, including a frying time of approximately 45 seconds, the formulation used, a slice thickness of 2.2 mm, and sun-drying conditions, and do not establish an optimal frying temperature.
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