Empowering Traditional Fried Food Micro-Enterprises through Training on the Application of Food Additives in Versatile Crispy Batter Formulation in Sidoarjo Regency

Pemberdayaan UMKM Gorengan Tradisional melalui Pelatihan Aplikasi Bahan Tambahan Pangan pada Formulasi Tepung Krispi Serbaguna di Kabupaten Sidoarjo

Authors

  • Achmad Baihaqi Universitas Muhamamdiyah Sidoaejo
  • Rahmah Utami Budiandari Universitas Muhammadiyah Sidoarjo
  • Beny Susanto Dinas Koperasi dan Usaha Mikro Kab. Sidoarjo

DOI:

https://doi.org/10.21070/pels.v10i1.3033

Keywords:

Carboxy Methyl Cellulose, Sodium Acid Pyrophosphate, Fried Food, Msmes, Sidoarjo

Abstract

General Background Traditional food micro-enterprises in developing regions face significant challenges regarding food safety and product quality standards. Specific Background This study addresses the empowerment of traditional fried food micro-enterprises across eighteen sub-districts in Sidoarjo Regency through technical training on versatile crispy batter formulations. Knowledge Gap Despite high market demand, local food vendors frequently lack technical knowledge regarding food additives and oil degradation risks associated with repeated heating. Aims This internship activity aims to educate micro-enterprise actors on incorporating Carboxy Methyl Cellulose (CMC) and Sodium Acid Pyrophosphate (SAPP) to improve product quality and safety. Results Cooking demonstrations revealed that CMC successfully formed a protective coating that reduced oil absorption, while SAPP optimized the Maillard reaction to produce a light texture and golden-brown color. Novelty This work introduces an applied formulation intervention combining hydrocolloids and leavening agents tailored specifically for traditional street-food micro-enterprises. Implications Implementing these technical formulations enhances local food standards, improves consumer safety, and elevates the economic competitiveness of micro-enterprises.

KEY FINDINGS HIGHLIGHTS

  1. Carboxy Methyl Cellulose application creates a surface coating that visually minimizes oil absorption in fried products.

  2. Sodium Acid Pyrophosphate combined with baking soda achieves a lighter texture and optimal Maillard browning.

  3. High participant enthusiasm indicates strong practical applicability for local food vendors in Sidoarjo.

KEYWORDS

Carboxy Methyl Cellulose, Sodium Acid Pyrophosphate, Fried Food, Msmes, Sidoarjo

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Published

2026-10-12

How to Cite

[1]
A. Baihaqi, R. U. Budiandari, and B. Susanto, “Empowering Traditional Fried Food Micro-Enterprises through Training on the Application of Food Additives in Versatile Crispy Batter Formulation in Sidoarjo Regency: Pemberdayaan UMKM Gorengan Tradisional melalui Pelatihan Aplikasi Bahan Tambahan Pangan pada Formulasi Tepung Krispi Serbaguna di Kabupaten Sidoarjo”, PELS, vol. 10, no. 1, pp. 287–291, Oct. 2026.

Issue

Vol. 10 No. 1 (2026): Proceedings of the 9th Seminar Nasional Sains 2026

Section

Agricultural Product Technology

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Copyright (c) 2026 Achmad Baihaqi, Rahmah Utami Budiandari, Beny Susanto

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