Teknik Pembuatan Keripik Simulasi Labu Jepang

Bram Kusbiantoro, Dian Histifarina, A B Ahza

Abstract


Tujuan penelitian untuk mempelajari optimasi proses pembuatan keripik simulasi labu jepang. Penelitian
dilakukan di Laboratorium Teknologi Pangan dan Gizi, Fakultas Teknologi Pertanian, IPB dan Laboratorium Pi lot
Plan, PAU Pangan dan Gizi, IPB Bogor dari bulan Maret sampai Juli 2003. Rancangan percobaan menggunakan acak
lengkap dengan tiga ulangan. Perlakuan yang dicoba adalah perbandingan persentase labu kukus dan campuran
tepung (perbandingan tapioka:tepung terigu) yaitu 35:55 (1:1); 35:55 (1:2); 35:55 (2:1); 30:60 (1:1); 30:60 (1:2);
30:60 (2:1); 25:65 (1:1); 25:65 (1:2), dan 25:65 (2:1). Hasil penelitian menunjukkan bahwa perlakuan penambahan
30% labu kukus dan 60% campuran tepung tapioka : tepung terigu (2:1) memberikan hasil terbaik dilihat dari
kerenyahan dan rasa yang pal ing disukai oleh panelis (5,80 dan 5,60); rasio pengembangan dan rendemen tertinggi
(163 dan 70,09%), kadar air 5,27% b.b dan kadar lemak 28,09 % b.b.

The study of pro cess ing on squash sim u la -
tion chips. The aim of this re search was to study the op ti mum pro cess ing of squash sim u la tion chips. The re search was
con ducted at Food Tech nol ogy Lab o ra tory, Fac ulty of Ag ri cul ture Tech nol ogy, IPB and Pi lot Plan Laboratorium,
PAU, IPB, Bogor from March un til July 2003. A com pletely ran dom ized de signs was used with three rep li ca tions.
The treat ments were per cent age ra tio of steam squash and mixed flour (tap i oca: wheat), i.e.: 35:55 (1:1); 35:55 (1:2);
35:55 (2:1); 30:60 (1:1); 30:60 (1:2); 30:60 (2:1); 25:65 (1:1); 25:65 (1:2) dan 25:65 (2:1). The re sults showed that
30% steamed squash and 60% mixed flour (tap i oca-wheat 2:1) gave the best re sult based on the crisp i ness and the
taste, high est ra tio of ad vance ment and rendement (163 and 70.09%); wa ter con tent 5.27% w.b and fat con tent 28,09
% w.b.


Keywords


Ja pan squash; For mu la tion; Sim u la tion chips; Qual ity

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DOI: http://dx.doi.org/10.21082/jhort.v15n1.2005.p%25p

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