The Physicochemical characteristics of squid amplang prepared using two-step vacuum frying at various dough resting times

Physicochemical characteristics of squid amplang prepared using two-step vacuum frying at various dough resting times

Abstract

Amplang crackers are traditional snacks from Eastern Borneo, commonly made from fish or other marine products with high protein content. This study focuses on developing squid amplang as a product diversification using a two-step vacuum frying method to produce low-moisture amplang. The research aimed to determine the effect of dough resting time on the physicochemical characteristics of squid amplang crackers and to identify the best treatment based on quality parameters. A Completely Randomized Design (CRD) without factorial treatment was applied, with various dough resting times as treatments. The observed parameters included moisture content, swellability, hardness, and protein content. The results showed that dough resting time did not significantly affect the physicochemical properties of squid amplang crackers (p > 0.05). The tested products had moisture content ranging from 0.98–1.65% (wb), expansion ratio of 514.01–710.21%, hardness between 24.57–33.49 N, and protein content from 6.06–12.16%. All characteristics met the Indonesian National Standard (SNI 8272:2016) for fish crackers. The best squid amplang crackers were obtained at a 6-hour resting time, resulting in 0.98% (wb) moisture content, 514.01% swellability, 30.71 N hardness, and 12.16% protein content. The selection was based on low moisture, high swellability, low hardness, and high protein. These findings indicate that dough resting time has minimal influence, suggesting that resting time treatment can be omitted in the production process of squid amplang crackers without reducing quality.