# Development of Protein‐Source and Fat‐Free Indonesian Traditional Crackers (kerupuk) Through Egg White Substitution and Alternative Frying

## TL;DR

Researchers developed a healthier version of Indonesian traditional crackers by using egg white powder and alternative frying methods to reduce fat and increase protein.

## Contribution

A novel fat-free and high-protein Indonesian cracker was developed using egg white substitution and microwave frying.

## Key findings

- Microwave frying produced the most porous and crispy crackers with high expansion and brightness.
- Egg white substitution at 20% increased protein content to 18.26–18.73% while keeping fat below 0.41%.
- FTIR analysis confirmed lower oil absorption in alternative frying methods compared to deep frying.

## Abstract

Commercially available kerupuk (Indonesian traditional crackers) are typically high in fat and low in protein, making them nutritionally imbalanced and categorized as junk food. This study aims to develop a protein‐source and fat free traditional crackers through egg white powder (EWP) substitution and application of alternative frying methods. The substitution of EWP in was selected at a 20% level based on preliminary test ranging from 0% to 40% and the alternative frying methods were deep frying (control), air frying, sand frying, and microwaving. The developed traditional crackers was characterized with pH value between 7.20 and 7.34; water activity (a
w) between 0.41 and 0.42; protein and fat levels respectively ranging from 18.26% to 18.73% and 0.19%–0.41%, meeting the claims as a protein source and fat free product according to Indonesian Food and Drug Authority (BPOM). SEM analysis showed that microwave cooking and deep‐frying produced traditional crackers with highly porous structures with large pores. FTIR analysis indicated that deep‐fried traditional crackers showed intense peaks at 2930–2850 cm−1 (C–H stretching) and 1743 cm−1 (C = O ester carbonyl stretching), indicating high oil absorption, whereas alternative frying methods showed lower intensities of these lipid‐associated peaks. Traditional crackers produced had a pH value ranging from 7.20 to 7.34 and water activity (a
w) between 0.41 and 0.42. Microwave emerged as the optimal alternative frying technique, with the highest expansion rate (185.63%), crispness (37.58 mm), and brightness (L* = 92.88).

The substitution of EWP was selected at a 20% level based on preliminary test ranging from 0% to 40% and the alternative frying methods were deep frying (control), air frying, sand frying, and microwaving. The developed kerupuk was characterized with pH value between 7.20 and 7.34; water activity (a
w) between 0.41 and 0.42; protein and fat levels respectively ranging from 18.26% to 18.73% and 0.19%–0.41%, meeting the claims as a protein source and fat free product according to Indonesian Food and Drug Authority (BPOM).