Influence of drying method on chemical properties of dried cracker

Abstract

In Indonesia, crackers are mostly consumed as a snacks or a food condiment. Effect of the drying method and the addition of flavour to the chemical properties of dried crackers were investigated in the present study. The sun drying method carried out for 12 hours, while the oven drying method carried out in various temperatures i.e. 50, 60 and 70°C, RH 88% until achieved a constant weight. The observed flavour variants were garlic, chilli and seaweed. The crackers were observed for their chemical properties including ash, protein, crude fat, carbohydrate and moisture content, subsequently. The result showed that the temperature of oven drying method were significantly affected to ash, crude fat and carbohydrate of dried cracker. The highest protein content was produced by crackers that dried using oven drying method at 70°C, while the highest water content was produced by crackers that dried using oven drying method at 50°C. Afterward, the flavour addition was significantly affected the crude fat content. The addition of seaweed flavour produces crackers with the lowest protein content. While, the addition of chilli flavour produces crackers with the highest carbohydrate and moisture content, but lower ash content. Information about chemical properties of crackers that dried using sun drying method was observed in the present study.