WARDATUN NAJIFAH, 123020443 and HERVELLY, DS and INA SITI NURMINABARI, SD (2016) KAJIAN KONSENTRASI FIRMING AGENT DAN METODE PEMASAKAN TERHADAP KARAKTERISTIK FRENCH FRIES TARO (Colocasia esculenta). Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
The objective of this study was determined the concentration of firming agent and cooking methods on the characteristics of french fries taro.The design used in this study to analyze the data from the experiment is a simple linier regression with the independent variable (x) is the concertrasion of firming agent consisting of 0.5%, 1%, and 1.5% and cooked method at frying methods of 170 0 C and drying method of 70 0 C. The dependent variable (y) consists of the water content, and total sugar content.Preliminary observations by using the organoleptic test scoring responses obtained type of firming agent is selected NaHCO 3 1% with a grayish-white color attributes, texture, mouthfeel, and taste of taro. The results of primary research french fries taro has been done on the method of frying at a temperature of 170 0 C, a drying method at a temperature of 70 0 C and soaking firming agent with a concentration of 0.5%, 1%, and 1.5% showed a correlation temperature cooking method and the concentration of firming agent NaHCO 3 to decreased levels of water and total sugar content indicated by the value of the correlation coefficient (r) of linear regression on a combination of each treatment. Correlation coefficient (r) combination of temperature varies with the concentration of NaHCO 3 firming agent remains on water content values obtained for all treatments r = 1; and the correlation coefficient (r) a combination of firming agent NaHCO 3 concentration that varies with the temperature remained on water content is R70 = -0.15554; R170 = -0.3273. While the influence of the concentration of firming agent interaction NaHCO 3 and cooking methods on water content of french fries taro leave regression value 0.05 which showed a significant regression coefficient with a value of R Square 0.86 = 86% means that the model fit is quite good. Correlation coefficient (r) combination of temperature varies with the concentration of NaHCO 3 firming agent remains on the total sugar is r0.5 = 1; r1 = -1; R1.5 = 1; and the correlation coefficient (r) a combination of firming agent NaHCO 3 concentration that varies with the temperature stays the total sugar content is R70 = 0.9640; R170 = 0.8686. While the influence of the concentration of firming agent interaction NaHCO 3 and cooking methods of the total sugar content of french fries taro give 0.0597 regression that shows the regression coefficient is not significant to the value of R Square 0.85 = 85% means that the model fit is quite good. Test results Scoring french fries taro best sample is a sample a2b1 is soaking firming agent NaHCO 3 1% with a frying pan at a temperature of 170 0 C which has a water content of 18:50%, and sugars are a total of 30.69% and the hardness is equal to that obtained with the measurement of premises using texture analyzer tool equel 4979,99 g force.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2016 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 30 Sep 2016 17:39 |
| Last Modified: | 30 Sep 2016 17:39 |
| URI: | http://repository.unpas.ac.id/id/eprint/13439 |
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