Utilization of Rice Bran Flour and Melinetha Suavis Pierre in Crispy Pork That Cooking by Microwave

Abstract

The purpose of ultilization of rice bran and melientha suavis pierre by microwave technology. Study the recipe for the production of crispy pork by utilizing rice bran flour and melientha suavis pierre by microwave technology. Study of the appropriate amount of rice bran and melientha suavis pierre. Found that the amount of rice bran flour instead of wheat flour at 1%, Crispy pork the most like because the texture very crispness and taste, color, smell, less salty. Then study the amount of melientha suavis pierre suitable for the production of crispy pork. It found that 2% of melientha suavis pierre were found to have tasted the most like very much because the texture very crispness. It uses the same microwave heating time and takes the least time. When comparing the chemical and physical properties of the product in market. Crispy pork and nearby products from the market found crispy pork of rice bran flour and melientha suavis pierre by microwave technology have a protein content, a_w, L*, a*, b* color and crude fibers have more than but fat, carbohydrate content and energy lower. The consumers acceptability like very much product 61%. It can be stored by package in foil zip lock bag for a period of 25 days. The product is safe, with the total amount of microorganisms and yeast mold not exceeding the required standards.