Aplikasi pre-heating dan edible coating untuk peningkatan kualitas keripik kentang varietas granola = Application of pre-heating and edible coating to increase the quality of chips from potato variety granola

Halim, Lincoln Halim (2020) Aplikasi pre-heating dan edible coating untuk peningkatan kualitas keripik kentang varietas granola = Application of pre-heating and edible coating to increase the quality of chips from potato variety granola. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Metode pre-heating pada keripik kentang dapat meningkatkan kerenyahan keripik kentang. Penggunaan edible coating pada keripik kentang dapat menurunkan penyerapan minyak pada keripik kentang. Penelitian ini dilakukan untuk meningkatkan kerenyahan keripik kentang dengan metode pre heating yaitu perebusan dan pengukusan. Dilakukan juga penambahan edible coating dengan bahan acacia gum dan kalsium klorida untuk menurunkan penyerapan minyak pada keripik kentang. Perlakuan perebusan dan pengukusan dilakukan dengan suhu 100oC waktu 0, 2, 3, 4, 5, dan 6 menit. Perlakuan penambahan acacia gum dilakukan dengan konsentrasi 0%, 3%, 4%, 5%, dan 6% serta penambahan kalsium klorida dilakukan dengan konsentrasi 0%, 0,5%, dan 1%. Tingkat kekerasan keripik kentang dengan metode perebusan 4 menit sebesar 384,902 ± 25,10 g, kadar air sebesar 3,02 ± 0,07 %, uji skoring kerenyahan sebesar 5,04 ± 0,60 (renyah), dan uji hedonik keseluruhan sebesar 5,10 ± 1,43 (agak suka). Keripik kentang dengan metode perebusan 4 menit merupakan perlakuan pre-heating yang terbaik pada tahap 1 dan digunakan sebagai kontrol pada tahap 2. Penyerapan minyak keripik kentang dengan menggunakan acacia gum 5% dan kalsium klorida 1% sebesar - 41,81 ± 5,86 %, kadar lemak sebesar 28,01 ± 1,56 %, rasio penyerapan minyak sebesar 0,32 ± 0,03, kadar air sebesar 1,07 ± 0,78 %, dan tingkat kekerasan sebesar 411,111 ± 25,32 g. / Pre-heating method on potato chips can increase the crispness of potato chips. The use of edible coating on potato chips can reduce the absorption of oil in potato chips. This research was conducted to increase the crispness of potato chips by the preheating method, such as boiling and steaming. The addition of edible coating was also done with the ingredients of acacia gum and calcium chloride to reduce the absorption of oil in potato chips. The boiling and s teaming treatment was carried out at a temperature of 100oC in 0, 2, 3, 4, 5, and 6 minutes. The treatment of adding acacia gum was carried out at concentrations of 0%, 3%, 4%, 5%, and 6% and the addition of calcium chloride was carried out at concentrations of 0%, 0.5%, and 1%. The level of hardness of potato chips with 4 minutes boiling method was 384.902 ± 25.10 g, water content was 3.02 ± 0.07%, crispness scoring test was 5.04 ± 0.60 (crispy), and overall hedonic test was 5 ,10 ± 1.43 (rather like). Potato chips with 4 minutes boiling method is the best pre-heating treatment in step 1 and is used as a control in step 2. The oil absorption on potato chips using 5% acacia gum and 1% calcium chloride is -41.81 ± 5.86 %, fat content at 28.01 ± 1.56%, oil absorption ratio at 0.32 ± 0.03, water content at 1.07 ± 0.78%, and hardness level at 411.111 ± 25.32 g.

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