Artikel Ilmiah : A1M011032 a.n. AMRUL HAMZAH
| NIM | A1M011032 |
|---|---|
| Namamhs | AMRUL HAMZAH |
| Judul Artikel | PENGARUH APLIKASI EDIBLE COATING DENGAN VARIASI KONSENTRASI SORBITOL TERHADAP KUALITAS KERIPIK DARI KENTANG VARIETAS GRANOLA |
| Abstrak (Bhs. Indonesia) | Keripik kentang merupakan salah satu produk makanan olahan dari kentang yang diminati. Jenis kentang yang paling banyak dibudidayakan di Indonesia adalah kentang varietas Granola. Namun, kentang verietas Granola jarang digunakan sebagai bahan baku pembuatan keripik kentang karena bila digunakan untuk industri keripik kentang akan menghasilkan keripik dengan kualitas rendah. Peningkatan kualitas keripik kentang varietas Granola diantaranya dapat dilakukan dengan melapisi irisan kentang dengan edible coating sebelum penggorengan. Kualitas larutan edible coating dapat ditingkatkan dengan penambahan plasticizer sorbitol. Penelitian ini bertujuan untuk: 1. Mengetahui pengaruh aplikasi edible coating dengan variasi konsentrasi sorbitol terhadap sifat kimia keripik kentang varietas Granola yang dihasilkan; 2. Mengetahui pengaruh aplikasi edible coating dengan variasi konsentrasi sorbitol terhadap sifat sensori keripik kentang varietas Granola yang dihasilkan; 3. Mengetahui interaksi jenis bahan edible coating dan konsentrasi sorbitol yang paling sesuai untuk meningkatkan kualitas keripik dari kentang varietas Granola yang dihasilkan. Penelitian ini menggunakan rancangan acak kelompok (RAK). Faktor yang diteliti adalah jenis edible coating (A) terdiri atas: alginat 5% (A1), CMC 2% (A2), gum arab 15% (A3), pati sagu 4% (A4) dan konsentrasi sorbitol (H) yang terdiri dari: sorbitol 1% (H1), sorbitol 2% (H2), sorbitol 3% (H3). Diperoleh 12 kombinasi perlakuaan dengan 3 kali ulangan sehingga diperoleh 36 unit percobaan. Hasil penentuan interaksi perlakuan terbaik yang diperoleh dengan uji skoring diketahui keripik kentang A2H3 (perlakuan penambahan edible coating gum arab 15% dengan konsentrasi sorbitol 2%) adalah keripik kentang dengan sifat kimia dan sensori terbaik. Keripik kentang dengan perlakuan terbaik memiliki kadar air 3,20 %bb; kadar abu 1,57%bk dan kadar lemak 35,78%bk, dengan warna kuning (3,15), tekstur renyah (3,41), rasa kentang terasa (3,09) dan tingkat kesukaan disukai (2,79). |
| Abtrak (Bhs. Inggris) | Potato chip is one of the popular food products processed from potatoes. Potato type that is most widely cultivated in Indonesia is potato variety of Granola. However, Granola is rarely used as a raw material for the manufacture of potato chips because when it used for the potato chip industry it will produces chips with low quality. Improving the quality of potato chips from Granola can be done by coating the potato slices with edible coating before frying. The quality of edible coating solution can be improved by the addition of plasticizer sorbitol. This study aims to: 1). Knowing effect of the application of edible coatings with sorbitol concentration variations to the chemical properties of potato chips produced from Granola; 2). Knowing effect of the application of edible coatings with sorbitol concentration variations to the sensory properties of potato chips produced from Granola; 3). Knowing the best combination of edible coating material types and concentrations of sorbitol to improve the quality of potato chips produced from Granola. This study used a randomized complete block design (RBD). Factors studied were type of edible coating (A) consists of: alginate 5 % (A1), CMC 2 % (A2), arabic gum 15 % (A3), sago starch 4 % (A4) and the concentration of sorbitol (H) which comprises of sorbitol: 1 % (H1), 2 % (H2), and 3 % (H3). Based on the factors, gained 12 combination of treatments with 3 times repetitions in order to obtain 36 units of experiment. The variables were observed in the form of chemical variables include moisture content, ash content, and fat content; as well as sensory variables that include color, crispness, taste of potato and preference of potato chips. Results on determining the best treatment combination using a scoring test known A2H3 (the addition of edible coating treatment of arabic gum 15 % at a concentration of 2 % sorbitol) is a potato chip with the best chemical and sensory parameters. Potato chips with the best treatment has a moisture content of 3.20 % wb; ash content 1.57 % db, and fat content 35.78 % db, in yellow color (scale of 3.15), crispy texture (scale of 3.41), potato taste tasted (scale of 3.09) and preferred on preference level (scale of 2.79). |
| Kata kunci | keripik kentang, edible coating, polisakarida, plasticizer, sorbitol |
| Pembimbing 1 | Condro Wibowo, S.TP. M.Sc. Ph.D. |
| Pembimbing 2 | Dra. Erminawati, MSc., Ph.D. |
| Pembimbing 3 | |
| Tahun | 2015 |
| Jumlah Halaman | 18 |
| Tgl. Entri | 2015-08-02 19:44:41.621411 |