Kesan Hidroksipropil Metil Selulosa dan Jangka Masa Penggorengan Terhadap Kehilangan Eugenol Semasa Penggorengan

This study was conducted to determine the effects of hydroxypropylmethyl cellulose (HPMC) and different frying period on the migration of eugenol in coated fried nuggets. Three HPMC concentrations, 0, 0.75 and 1.5%, along with three frying periods of 210, 240 and 270 seconds were used. Samples of chicken nuggets were added with 0.5% eugenol, coated with different HPMC concentration and fried at 180°C. At the end of 210, 240 and 270 seconds of frying, eugenol content in the coating increased significantly (p 0.05) compared to before frying. For each frying period of 0, 210 and 240 seconds, no significant effect of using HPMC on eugenol content in the coating was found. However, frying for 270 seconds showed a higher eugenol content when HPMC was used. Increasing the frying period resulted in a decrease of eugenol content in the substrate for each HPMC concentration. Increased HPMC concentration resulted in an increased eugenol content in the substrate.