Product Development of Pork Snack Microwave

Abstract

The purpose of this research is to study the development of microwave pork crackling production by reducing the amount of fat in the products and make the products be more safety and healthy to consumers. The research is found a method, which was to bring skin pork to boil until it was rot - baked at 90°C -lasted for 3 hours and after that, puffed it with microwave. After puffing it with microwave, we found the pork crackling were inflated well at 800 Watt took for 2 minutes and the microwave pork crackling had amount of fat about 6±0.70% and that is a lower amount of fat than the normal pork crackling in the general market (33.24%-45.66%). From making a comparison between the pork crackling by microwave and normal pork crackling in the general market with costumers, it showed the fact that, the preference score for flavor and texture of microwave pork cracking are not significantly different statistical (p>0.05) and the score of overall appearance for microwave pork crackling was at the satisfied
level.