Pengaruh Media Perendaman Terhadap Kualitas Keripik Kentang Varietas Amanda, The Effect Of Immeration Media On The Quality Of Amanda Variety Ptato Chips
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Date
2020
Journal Title
Journal ISSN
Volume Title
Publisher
BPTP Balitbangtan Sulawesi Selatan
Abstract
Potrfto tttbers t'an he nntle intts potaloes and are well liked h1' all t'ircles. Ho.,,tev€r, pototo tuher.s contairt ctlol of'
efizvtnes v'hich mude the color edst to c/t*nge. hr p*r/it'ulur hn:*,tt. The purytr.t.se of'this reseurrh is to desermine
thc best cttttcenivtian snl rnetlimn,far the inntersion nruterictl on tlrc mnrufac,ture oJ- ptotuto chips of Anurultr
wtrieties to produce potLtttt chips witlt the bes't chenit'ul cnd sen.sttrl'c'kttacteristtt:s. The: e.tperinrcntul design usetl
is conrytlete randum dcs'igtt (ML) untl 3 times reTteuted u'ith the trcdt,nent al'orclirurn,utdter imntu"siol lt:ontr.o!).
Iirne solution (kOH:) 0.5'%. line solutir;n (CaOt'l:) l'/u. sotlium metabisulfite (Na.S:O:) 0.51o. sotlitrm
metubisul/ite fr\./:.t:Oj, I?o,CuCb{}.5a,fturut CuCl2 l'%.Tlrcrssultsshou'etlthatthetrcutmcntof-inrnersionbcJbre.
ptocessing into Ttotulo chips significuntll, u/fbt'tetl the .viekj .r{tt.r ft)iltezt, ash content. sturch. fut und liher c:hips..
Ilox,evet'it hus not s'ignilit:untlv ulfect ull orgunoleptir: t'hurut:tt:tislics (t:olor, urctmlr, textute und overqll
.1('.epten(e). The hestpottrto dtip.t u'e ptstLtlc thip.r that were previously.saaked u'ith C'u('12 l%'tvith the lowest
wdter fi)iltent (4.85%), lotvest ush t:onteti (l.7lo/o), highest stttrt'h conterxt (:2.96%), lonest.litt 729.92%). higlt
Jib*'/2.92%) ord highe.st .yielcl (24.20%) rrith <trgttnoleptit. level.s rather like.
Keywords: potan chip,s, ,-lmandct varieli.e,s, quulit.t,, i.rsmersion mediu.
Description
Keywords
potatao chips, Amanda varietas,quality, immersion media