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Development of Batter for Fried Satar Coating and Their Physicochemical and
Sensory Properties
Aishah Aqilah binti Aghar
Supervisor: Dr. Fisal bin Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Fried satar that undergo frying process without wrapping with banana leaves will easily
become dark. The study aim is to overcome the dark appearance on the satar during
frying by develop the batter for fried satar coating. The batter will be produced by using
5 formulations with rice flour as the main ingredient incorporated with different ratio of
wheat flour and potato flour (0:100, 25:75, 50:50, 75:25 100:0). The fried satar will be
analysed in duplicate for physiochemical and proximate analysis. The problem of dark
appearance on satar during frying will be prevented by coating the satar with the batter
as it able to protect the food product and enhance the appearance. The original
appearance of the fried satar can be maintained as well as increase consumer acceptance.
This study will help in gain knowledge and further existing research on development of
batter for fried satar coating.
1231 | UMT UNDERGRADUATE RESEARCH DAY