Update Artikelilmiah: 35250

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Abstrak (Bhs. Indonesia)

Penelitian pengaruh metode perendaman terhadap mutu keripik kentang varietas granola telah dilaksanakan. Penelitian bertujuan untuk melihat pengaruh cara perendaman dan perendaman yang terbaik terhadap mutu keripik kentang. Penelitian ini menggunakan metode deskriptif trial and error, dengan kentang varietas granola dan beberapa metode perendaman yaitu perendaman dengan air panas suhu 50, 70, 90 selama 5 menit dan perendaman menggunakan soda kue kosentrasi 0,5%, 1%, 1,5% selama 30 menit. Pengamatan awal dilakukan terhadap bahan baku kentang berupa kadar air, kadar pati dan kadar minyak atau lemak. Pengamatan berikutnya dilakukan terhadap produk keripik kentang berupa kadar air, kadar pati, kadar minyak atau lemak, serta uji organoleptik (warna, rasa, tekstur, kesukaan). Berdasarkan nilai organoleptik, metode perendaman menggunakan air panas yang terbaik adalah perendaman dengan air panas suhu 90 sedangkan perendaman menggunakan soda kue yang terbaik adalah perendaman soda kue dengan kosentrasi 1,5%. Perendaman terbaik antara air panas dibandingkan dengan soda kue adalah perendaman air panas dengan suhu 90. 
Kata Kunci: Keripik kentang, granola, perendaman air panas, soda kue

Abtrak (Bhs. Inggris)

The Research of the effect of soaking method on quality of potato chips from granola variety has been implemented. The target of the research is to find the effect of soaking  method and which one the best method to get quality of potato chips. The research uses descriptive trial and error method, with granola variety and some soaking methods is soaking with hot water at 50, 70, 90 for 30 minutes and soaking with baking soda concentration 0,5%, 1%, 1,5% for 30 minutes. the first observations were made on potato raw materials in the form of moisture content, starch content, and oil or fat content. The last observations were made on potato chip products in the form of water content, starch content, oil or fat content, and organoleptic tests (color, taste, texture, preferences). Based on the organoleptic value, the best soaking method with hot water is soaking with hot air at 90 degrees, while the best soaking using baking soda is baking soda with a concentration of 1.5%. Which the best soaking method between the hot water and the baking soda methods is a hot water method with a temperature of 90.
Keywords: Potato chips, granola, soaking with hot water, baking soda

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