Update Artikelilmiah: 13005

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Abstrak (Bhs. Indonesia)

Kentang varietas Granola banyak ditanam di Indonesia. Pemanfaatan kentang varietas Granola masih sedikit. Kentang jenis ini tidak sesuai untuk pembuatan keripik kentang karena kadar air yang tinggi dan akan menghasilkan keripik kentang dengan kualitas rendah. Peningkatan kualitas keripik kentang dari varietas Granola dapat dilakukan dengan mengaplikasikan berbagai metode penggorengan dan pengaplikasian edible coating. Penelitian ini bertujuan untuk 1). Mengetahui pengaruh metode penggorengan terhadap karakteristik kimia dan organoleptik keripik kentang; 2). Mengetahui pengaruh aplikasi edible coating yang digunakan terhadap karakteristik kimia dan organoleptik keripik kentang; 3). Mengetahui pengaruh interaksi perlakuan antara metode penggorengan dengan aplikasi edible coating yang digunakan terhadap karakteristik kimia dan organoleptik keripik kentang. Penelitian ini menggunakan rancangan acak kelompok (RAK). Faktor yang diteliti adalah metode penggorengan (M) terdiri atas: electric deep frying (M1) dan air frying (M2) serta jenis edible coating (E) yang terdiri atas: alginat (E1), CMC (E2), gum arab (E3), dan sagu (E4). Hasil penentuan interaksi terbaik yaitu M1E3 (metode electric deep frying dan jenis edible coating gum arab 15%) memiliki nilai kadar air 6,94% bb, kadar abu 0,66% bk, kadar lemak 3,21% bk, warna sedikit cokelat, tekstur sangat renyah, rasa kentang terasa, dan tingkat kesukaan sangat suka. M2E4 (metode air frying dan jenis edible coating jenis sagu) menghasilkan keripik kentang dengan kadar air 3,22% bb, kadar abu 4,41% bk, kadar lemak 0,12% bk, dengan warna kuning agak cokelat, tekstur renyah, rasa kentang yang terasa, dan tingkat kesukaan suka.

Abtrak (Bhs. Inggris)

Granola potato varieties grown a lot in Indonesia. The utilization of potato  Granola is still low. These potatoes are not suitable for the manufacture of potato chips because of its high water content and will produce chips with low quality . The improving of Granola potato chips quality can be done by applying various methods of frying and application of edible coatings. This research aimed to; 1) Know the effect of various frying method on chemical and organoleptic characteristics of potato chips; 2) Know the effect of the application edible coating on chemical and organoleptic characteristics of potato chips; 3) Know the effect the best combination of kind frying method and edible coating material types on of the interaction of treatment on chemical and organoleptic characteristics of potato chips. This research used a randomized complete block design (RBD). With 2 factors;1) variouskind of frying methods (M) consists of: electric deep frying (M1)and air frying (M2)and 2) The various type of edible coating (E) consists of: alginate (E1), CMC (E2), arabic gum (E3), sago starch (E4). Based on the factors, gained 8 combination of treatments with 3 times repetitions in order to obtain 24 units of experimen. The result showed that the best interaction of treatment which has is M1E3 ( electric deep frying method and type of edible coating gum arabic 15 % ) based on electric deep frying has a moisture content of 6,94 % wb; ash content 0,66 % db, and fat content 37.21 % db, slightly brown in color, very crispy texture, noticeably in potato flavor, overall preference is preffered. Based on air frying is the best interaction of treatment which has M2E4 (air frying method and type of edible coating sago starch 4%) has a moisture content of 3,22 % wb; ash content 4,41 % db, and fat content 0,13 % db, in yellow little brown color, crispy texture, noticeably in potato flavor, and overall preference is preffered.

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