Comparative Analysis of Processing Techniques in Amplang Production

Impacts on Nutritional Content, Safety, and Halal Compliance

Abstract

This study examines how conventional deep-frying, baking, and air-frying affect the nutritional content, safety, and halal status of South Kalimantan's traditional fish-based snack, Amplang. The study used qualitative and quantitative methods to assess critical nutrients like protein, fat, and carbohydrate levels and safety risks like acrylamide and microbial contamination. The study examined 100 Amplang products from five manufacturers. The study found that conventional deep-frying had the highest lipid content (25% ±2.5%) and acrylamide levels (450 ppb ±10), indicating potential health risks. Air-frying is considered healthier with its lower lipid (10% ±1.5%) and acrylamide (100 ppb ±15) levels. Additionally, it maintains 20% ±1.0% more protein than deep-frying (18% ±1.5%). Baking provided a moderate option with lower lipid content (15% ±2.0%) and acrylamide (150 ppb ±20). Safety assessments showed no microbiological contamination from processing methods. Additionally, all techniques matched halal criteria. Results show that air frying and baking are safer, healthier, and comply with religious dietary restrictions than deep-frying. These findings can help the Amplang sector develop safer, healthier manufacturing practices. This will build customer trust and contribute to discussions on food safety and cultural norms.