Proceeding ICBB (The International Conference on Bioscience and Biotechnology)
Volume 1, Number 1, October 2011
ISSN 2088-9771

Development Process of Frying Distillation in Capturing Flavor that Formed During Deep Frying

P. Darmadji, Y. M. Rahmadewi, H. Firdaus, A. Sausania, Supriyanto
Department of Agriculture and Food Technology, University of Gadjah Mada, Yogyakarta, 55281, Indonesia

Frying distillation was a new process that developed to capture the flavor that formed during deep frying. It was studied using simple water distillation apparatus. The design experiment were carried out to map the best combination between time, temperature, and ratio (between material and heating medium) that used in the frying distillation process. From the best design experiment of frying distillation will be obtained the flavor and the components will be analysed using GC-MS. The material that used in the frying distillation process were dried shallot, dreid onion, and dried garlic. They have specific flavor when deep frying. The flavor that formed during deep frying will be captured by frying distillation and will be analysed by GC-MS. Shallot, onion, and garlic were pelled, cut, and then dried using a cabinet dryer (45-50 C) for 22-24 hours. After that, tempering during 20-24 hours and then weighing. Dried shallot, dried onion, and dried garlic were inserted into the distillation flask and mixed with oil, until each of them was completely submerged. There were differences in the frying distillation time, temperature, and ratio between material and heating medium for dried shallot, dried onion, and dried garlic. Each components that captured from deep frying shallot, onion, and garlic were not contain burnt attributes.

Keywords: shallot, onion, garlic, flavor, deep frying, frying distillation, distillate, flavor component