PENGARUH JENIS DAN KONSENTRASI BAHAN PERENDAM TERHADAP MUTU KERIPIK KENTANG VARIETAS SUPER JOHN

Rifah Hestyani Arum, Wanti Dewayani, Riswita Syamsuri, Erina Septianti

Abstract


Effect of Types and Concentration of Soaking Agents on The Quality of Super John Variety Potato Chips. The aim of this study was to determine the type and concentration of the best soaking material that can be used to produce the highest quality potato chips. This study was design with a completely randomized (CRD) consisted of 6 soaking treatments with 3 replications each. Soaking material consisted of water (control treatment), slaked limCa(OH)2) 0,5%, lime betel (Ca(OH)2) 1%, Sodium metabisulfite (Na­2S2O5) 0,5%, Sodium metabisulfite (Na­2S2O5) 1%, CaCl­2 0,5% and CaCl2 1%. The obtained data were analyzed using analysis of variance followed by Duncan’s Multiple Range Test (DMRT) to show significancy among the treatment-mean values. The treatments significantly affected (p<0,05) the observed variables such as water, fat, ash, fiber and starch content of potato chips. The results of the organoleptic test showed that there were no significant differences for color, aroma, and taste, while for the textured there were significant differences and the highest level of preference was obtained for the chicp soaked with 0.5% Na2S2O5.

Keywords: Super John variety, potato chips, soaking agents

 ABSTRAK

Tujuan percobaan ini untuk mengetahui jenis dan konsentrasi bahan perendam terbaik yang digunakan untuk menghasilkan keripik kentang dengan mutu paling tinggi. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) 6 perlakuan perendaman dengan 3 kali ulangan. Perlakuan perendaman terdiri dari air biasa (perlakuan kontrol), kapur sirih (Ca(OH)2) 0,5%, kapur sirih (Ca(OH)2) 1%, natrium metabisulfit (Na2S2O5) 0,5%, natrium metabisulfit (Na2S2O5) 1%, CaCl2 0,5%, dan CaCl2 1%. Data hasil percobaan dianalisis dengan ANOVA dan uji lanjut Duncan untuk menguji perbedaan di antara nilai-nilai tengah perlakuan dari peubah yang diamati. Hasil percobaan menunjukkan adanya pengaruh perlakuan perendaman yang nyata (p<0,05) terhadap peubah seperti kadar air, kadar lemak, kadar abu, serat dan pati keripik kentang. Hasil uji organoleptik menunjukkan tidak terdapat perbedaan yang nyata untuk peubah warna, aroma, dan rasa, sedangkan untuk nilai tengah terkstur menunjukkan perbedaan yang nyata (p<0,05) dan tingkat kesukaan tertinggi ditunjukkan oleh kripik kentang yang direndam dengan Na2S2O5 0,5%.

Kata kunci: varietas Super John, keripik kentang, bahan perendam




Keywords


Super John variety, potato chips, soaking agents, varietas Super John, keripik kentang, bahan perendam

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DOI: http://dx.doi.org/10.21082/jpptp.v24n1.2021.p55-65

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