PENGARUH PENAMBAHAN BAHAN PENGIKAT TERHADAP SIFAT FISIK DAN KIMIA TEPUNG PERKEDEL KENTANG (Solanum tuberosum L.)
Daftar Isi:
- The objective of this research was to determine the effect of the type and concentration binding agent addition on physical and chemical properties of potato (Solanum tuberosum L.) fritters flour. The experiment was conducted at Agricultural Chemistrry Laboratory and Sensory Laboratory, Departement of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from April to September 2018. The experiment was designed on Factorial Completely Randomized Design with two factors and each treatment was done three times replicate. The first factor was the type of binding agent (yolk and egg white) and the second factor was the concentration of binding agent (5, 10, 15, and 20%). The parameters observed on potato fritters flour were yield, color (L*, a*, and b*), moisture content, protein content, fat content, ash and carbohydrate content. Hedonic test (color, flavor, texture, and taste) on potato fritters. The results showed that the type of binding agent had significant effects on yield, color (L*, a*, and b*), moisture content, protein, fat, ash and carbohydrate content. The concentration of binding agent had significant effects on yield, moisture content, protein, fat, ash and carbohydrate content. The interaction of the type and concentration had significant effects on protein content, fat content, and carbohydrate content on potato fritters flour and hedonic test (texture) on potato fritters. There were no significant effect of potato fritters on hedonic test (color, flavor, and taste).