The Effect of Cooking Method on the Nutritional Characteristics of “Dendeng Kariang†as a Traditional Minangkabau Food

- Rini, Ririn Fatma Nanda, Daimon Syukri, Vioni Derosya

Abstract


This study aims to determine the effect of cooking methods on the nutritional characteristics of dendeng kariang. After preparations, dendeng kariang was fried in vegetable oil by using two methods of frying. The methods are the vacuum frying method (75oC) and the conventional frying method (175oC). Protein characteristics are evaluated by analyzing the total protein content, amino acid profiles (UPLC), protein profiles (SDS-PAGE), and fatty acid profiles (GC-MS). The results showed that the vacuum frying method had higher total protein content (63.78%). All amino acid profiles are higher in the vacuum frying method than the conventional frying method, respectively 674,487.98 mg/kg and 629,588.51 mg/kg. The protein profiles showed that the vacuum frying method had 14 polypeptide bands, while conventional frying had 15 polypeptide bands. Total fat content with the vacuum frying method was found higher than conventional frying, respectively 18.16% and 10.65%. The fatty acid profile showed that the vacuum frying method had higher unsaturated fatty acid content, which is oleic acid 3.8297%, linoleic acid 0.9448%, and linolenic acid 0.0207%, while the conventional frying method had oleic acid 3.4996%, linoleic acid 0.9297%, and linolenic acid 0.0197%. The total unsaturated fatty acid in the vacuum frying method is higher than the conventional frying method, respectively 5.0166% and 4.6541%. These numbers concluded that cooking methods affect the nutritional characteristic of dendeng kariang, and the vacuum frying method had better nutritional characteristics. 

Keywords


dendeng kariang; conventional frying; vacuum frying; nutritional characteristics.

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References


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DOI: http://dx.doi.org/10.18517/ijaseit.10.5.13539

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