Perubahan Kualitas Pada Masa Simpan Keripik Ubi Jalar Kuning, Singkong Dan Ubi Jalar Putih Dengan Penggunaan Edible Coating
| Main Authors: | Dedin F, Rosida, Apin, Apin, Sudaryati, Sudaryati |
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| Format: | Proceeding PeerReviewed application/pdf |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/8074/1/8._Perubahan.pdf http://eprints.upnjatim.ac.id/8074/ |
Daftar Isi:
- Edible coating is an alternative in maintaining quality and extending food durability. Edible coatings can also be applied in chips so that the chips do not absorb much oil. The amount of oil absorbed in chips during frying can be detrimental to producers. This study aimed to determine the effect of edible types of gelatin, pectin and chitosan and storage time on chemical and physical characteristic and organoleptic quality of sweet potato chips, cassava and white sweet potato chips. This research was conducted by a Randomized Block Design with two factors. Factor A was the form of edible coating material (gelatin, pectin and chitosan) and factor B was the storage time (1 to 4 weeks). The data obtained were analyzed using Variance Analysis. The best research results obtained the results of chemical tests and organoleptic tests of yellow, white sweet potato chips and cassava chips with the type of edible coating gelatin better and preferred by panelists compared with pectin and chitosan edible coatings. In the best results obtained test results with storage of the fourth week on yellow sweet potato chips, cassava and white sweet potatoes have a water content respectively 0.675%; 0.640%; 0.595%; 0.810% fat content; 0.740%; 0.635% and per303% figures; 6,055%; 4,015%