Update Artikelilmiah: 55413

SHAHILA IFEP ARDIANI

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Abstrak (Bhs. Indonesia)

Ubi jalar madu (Ipomoea batatas L.) merupakan komoditas lokal yang berpotensi dikembangkan sebagai bahan baku french fries alternatif pengganti kentang. Penelitian ini bertujuan untuk mengetahui pengaruh lama perendaman dalam larutan kalsium klorida (CaCl₂) dan lama steam blanching terhadap karakteristik fisikokimia dan sensoris french fries ubi jalar madu serta menentukan kombinasi perlakuan terbaik. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial dengan dua faktor, yaitu lama perendaman dalam larutan CaCl₂ (15, 30, dan 45 menit) dan lama steam blanching (2, 4, dan 6 menit). Setiap kombinasi perlakuan diulang tiga kali sehingga diperoleh 27 satuan percobaan. Parameter yang diamati meliputi kadar air, kadar abu, kadar lemak, kadar protein, kadar asam lemak bebas (FFA), kadar β-karoten, kapasitas penyerapan minyak, tekstur, warna, dan sifat sensoris. Data dianalisis menggunakan analisis ragam (ANOVA), dilanjutkan dengan uji Duncan's Multiple Range Test (DMRT) pada taraf 5%, serta penentuan perlakuan terbaik menggunakan metode indeks efektivitas De Garmo. Hasil penelitian menunjukkan bahwa lama perendaman, lama steam blanching, dan interaksi keduanya berpengaruh nyata (p≤0,05) terhadap kadar air, kadar abu, kadar lemak, kadar β-karoten, kapasitas penyerapan minyak, warna L*, warna b*, dan crunchiness, tetapi tidak berpengaruh nyata terhadap kadar protein, kadar asam lemak bebas, warna a*, hardness, dan crispiness. Kombinasi perendaman 15 menit x steam blanching 4 menit menghasilkan kadar lemak dan kapasitas penyerapan minyak yang rendah serta warna produk yang lebih cerah, sedangkan kombinasi perendaman 30 menit x steam blanching 4 menit dan perendaman 45 menit x steam blanching 6 menit menghasilkan retensi β-karoten tertinggi. Perlakuan pendahuluan menggunakan larutan CaCl₂ dan steam blanching berpotensi meningkatkan mutu fisikokimia french fries ubi jalar madu, terutama dalam mempertahankan warna, menekan penyerapan minyak, dan meningkatkan retensi β-karoten.

Abtrak (Bhs. Inggris)

Honey sweet potato (Ipomoea batatas L.) is a local commodity with great potential as an alternative raw material for French fries. This study aimed to evaluate the effects of calcium chloride (CaCl₂) soaking duration and steam blanching time on the physicochemical and sensory characteristics of honey sweet potato French fries and to determine the optimum treatment combination. The experiment employed a factorial Randomized Complete Block Design (RCBD) with two factors: soaking duration in CaCl₂ solution (15, 30, and 45 min) and steam blanching time (2, 4, and 6 min). Each treatment combination was replicated three times, resulting in 27 experimental units. The observed parameters included moisture, ash, fat, protein, free fatty acids (FFA), β-carotene content, oil absorption capacity, texture, color, and sensory properties. Data were analyzed using analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT) at a 5% significance level, while the best treatment was determined using the De Garmo effectiveness index. The results showed that soaking duration, steam blanching time, and their interaction significantly affected (p≤0.05) moisture content, ash content, fat content, β-carotene content, oil absorption capacity, L* value, b* value, and crunchiness, but had no significant effect on protein content, free fatty acids, a* value, hardness, or crispiness. The combination of 15 min soaking x 4 min steam blanching produced lower fat content, lower oil absorption, and brighter color, whereas the combinations of 30 min soaking x 4 min steam blanching and 45 min soaking x 6 min steam blanching resulted in the highest β-carotene retention. Pretreatment using CaCl₂ soaking combined with steam blanching has the potential to improve the physicochemical quality of honey sweet potato French fries by enhancing color retention, reducing oil absorption, and increasing β-carotene retention.

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