The Optimization of Frying Process of Tumpi-tumpi from Milkfish used Response Surface Methodology

Abstract

Tumpi-tumpi is a traditional food from South and West Sulawesi (ethnic Bugis-Makassar) using fish<br />as raw material. The quality parameters of tumpi-tumpi, especially in terms of oil absorption, color and<br />texture were affected by the condition of the frying process (including the percentage of coating materials,<br />temperature and frying time). This study was aimed to assess the production technology of the tumpi-tumpi<br />through frying process optimization of deep fat frying using Design Expert 7.0® software with Response<br />Surface Methodology (RSM) Box-Behnken Design producing an optimal response. The results showed that<br />the response of color (L value, ohue) and texture (hardness, cohesiveness) of tumpi-tumpi were significantly<br />influenced by the percentage of coating materials as well as frying temperature and time. The optimization<br />using software Design Expert 7.0® with RSM Box-Behnken produced the optimal processing formula of<br />1.5% coating materials, 150oC frying temperature and 30 s frying time produced the tumpi-tumpi with<br />properties as follows: 62.25 of L (lightness) value indicating a bit light, 78.73 of ohue indicating yellow red<br />color, 15407.60 gs hardness reflecting moderat hardness and 0.51 g/g cohesiveness impressing slight chewy.<br /><br />