PENGARUH SUHU PENYIMPANAN DAN PENGKONDISIAN KEMBALI TERHADAP KUALITAS UMBI KENTANG (Solanum tuberosum Linn) SEBAGAI BAHAN BAKU POTATO CHIPS

Dilla Elviana, Alumni and Ali Asgar, ds and Ela Turmala S, Ds (2013) PENGARUH SUHU PENYIMPANAN DAN PENGKONDISIAN KEMBALI TERHADAP KUALITAS UMBI KENTANG (Solanum tuberosum Linn) SEBAGAI BAHAN BAKU POTATO CHIPS. Skripsi(S1) thesis, Fakultas Teknik Unpas.

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Abstract

This research aims to study the effect of storage temperature and conditioning back to the quality of potato tubers as raw material for potato chips. The results are also expected to give hints on the potato tuber raw materials for the manufacture of potato chips better so will enhance the economic value of potato tubers and encourages farmers to increase the amount of production of high-quality potatoes each year so expect the welfare of the farmers will get better. The method used in this study is two-factor with 3 levels and 4 levels in a randomized block design with three replications thus obtained 36 experimental plots. Response variable in this study is the analysis of water content, starch content, reducing sugar content, violence tubers, weight loss, tuber rot and organoleptic tests for color, flavor, crispness and appearance of potato chips. The results showed that the storage temperature treatment and conditioning back and their interaction was not significantly different to the water content and starch content. Interaction between storage temperature and conditioning back significantly different potato tuber reducing sugar. Reducing sugar content of potato tubers s1p4 treatment is 0.81%, ie 0.95% s2p2, s2p3 are 0.88%, 0.77% s2p4 ie, s3p1 are 0.89%, 0.79% s3p2, s3p3 0 , ie 76% and 0.75% s3p4. So it can be concluded that the above treatments potato tubers can be accepted by the potato processing industry chips.Perlakuan storage temperature and conditioning back significantly different potato tuber texture. Violence best for making potato chips was 2.33 seconds on the treatment mm/100gram/10 p1 (conditioning at room temperature for 9 days). Interaction between storage temperature and conditioning back significantly different potato tuber weight loss. Weight loss of potato tubers that are the 2,49% s1p4 treatment, storage and conditioning treatment back temperatures and their interaction was not significantly different to the tuber rot. Storage temperature and conditioning treatments significantly different back color and appearance of potato chips based preference level panelists. The most preferred color panelists namely s3 treatment (storage temperature of 10 ° C) and p4 (conditioning back in the room temperature at 9 days) are 2.56 and 2.73. Sightings are most panelists favored treatment s3 (storage temperature of 10 ° C) and p4 (conditioning back in 9 days at room temperature), namely 2.66 and 2.79. Conditioning treatment of potato tubers back significantly affect the flavor and crispness of potato chips based preference level panelists. The most favored flavor panelists are on p2 treatment (conditioning back in 3 days at room temperature) is 2.48. The most preferred crispness panelist on p3 treatment (conditioning back in 6 days at room temperature) is 2.30.

Item Type:	Thesis (Skripsi(S1))
Subjects:	S1-Skripsi
Divisions:	Fakultas Teknik > Teknik Pangan 2013
Depositing User:	Irwan Kustiawan
Date Deposited:	23 Aug 2017 02:51
Last Modified:	23 Aug 2017 02:51
URI:	http://repository.unpas.ac.id/id/eprint/28756

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