Pengaruh Jenis Larutan Perendaman Terhadap Sifat Fisik dan Organoleptik Keripik Kulit Ubi Kayu

AGRITEKNO, Jurnal Teknologi Pertanian Pub Date : 2018-10-01 DOI:10.30598/JAGRITEKNO.2018.7.2.36

Gilian Tetelepta, A. Souripet, Mary O N Somalay

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引用次数: 2

Abstract

Cassava peel has high nutrient content and has the opportunity to be processed into chips. Processing of cassava peel chips requires soaking treatment to produce a crisper texture. The purpose of this study was determining the right type of soaking solution to produce the best cassava peel chips. The result showed that the immersion treatment with CaCO3 solution produced chips with the best physical properties having the hygroscopic value, absorption capacity, expansion volume of 0.105g, 12.95%, and 10,05%, respectively. Organoleptically the chips were liked for its task (2.30), somewhat like for its colour (2.47) texture were liked (2.53) and overall the chips were liked (2.50) by panelist. The chips were also having a brown colour (3.03) and a crispy texture (3.13). Keywords: cassava peel, chips, soaking solution ABSTRAK Kulit ubi kayu memiliki kandungan gizi yang tinggi dan berpeluang untuk diolah menjadi keripik. Pengolahan keripik kulit ubi kayu memerlukan perlakuan perendaman agar menghasilkan tekstur yang lebih renyah. Tujuan penelitian ini untuk menentukan jenis larutan perendaman yang tepat untuk menghasilkan keripik kulit ubi kayu terbaik. Hasil penelitian menunjukkan bahwa perlakuan perendaman dengan larutan CaCO3 menghasilkan sifat fisik keripik terbaik dengan nilai higroskopis 0,105g, daya serap 12,95%, volume pengembangan 10,05 % dan berdasarkan uji hedonik menunjukkan rasa suka (2,50), warna agak suka (2,47), tekstur suka (2,53) dan overall suka (2,50) sedangkan untuk uji mutu hedonik menunjukkan warna coklat (3,03) dan tekstur renyah (3,13). Kata kunci: keripik, kulit ubi kayu, larutan perendam

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浸渍溶液类型对木甘薯片的物理性质和有机作用的影响

木薯皮营养成分高，有机会加工成薯片。木薯皮片的加工需要浸泡处理，以产生更脆的质地。本研究的目的是确定正确的浸泡溶液类型，以生产最佳的木薯皮片。结果表明，CaCO3溶液浸泡处理制备的薄片物理性能最佳，吸湿值为0.105g，吸收容量为12.95%，膨胀体积为10.05%。在感官上，小组成员喜欢薯片的任务(2.30分)，喜欢它的颜色(2.47分)，喜欢它的质地(2.53分)，总的来说，小组成员喜欢薯片(2.50分)。薯条的颜色为棕色(3.03分)，口感脆(3.13分)。【关键词】木薯皮、薯片、浸泡液;Pengolahan keripik kulit ubi kayu memerlukan perlakuan perendaman agar menghasilkan tekstur yang lebih renyah。图juan penelitian ini untuk menentukan jenis larutan perendaman yang tepat untuk menghasilkan keripik kulit ubi kayu terbaik。Hasil penelitian menunjukkan bahwa perlakuan perendaman dengan larutan CaCO3 menghasilkan sifat fisik keripik terbaik dengan nilai higroskopis 0,105g, daya serap 12,95%， volume pengembangan 10,05% dan berdasarkan uji hedonik menunjukkan rasa suka (2,50)， warna agak suka (2,47)， tekstur suka(2,53)和overall suka (2,50) sedangkan untuk uji mutu hedonik menunjukkan warna coklat(3,03)和tekstur renyah(3,13)。Kata kunci: keripik, kulit ubi kayu, larutan perendam

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AGRITEKNO, Jurnal Teknologi Pertanian

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