PEMBUATAN FRENCH FRIES UBI JALAR (Ipomoea batatas L.)

SUPRIYANTI, SUPRIYANTI and Saputra, Daniel and Pratama, Filli (2005) PEMBUATAN FRENCH FRIES UBI JALAR (Ipomoea batatas L.). Undergraduate thesis, Sriwijaya University.

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Abstract

Tujuan penelitian ini adalah untuk mengetahui pengaruh lama perendaman dalam larutan natrium fosfat dan lama perendaman dalam larutan natrium bikarbonat dalam pembuatan french fries ubi jalar. Penelitian dilaksanakan pada bulan Juli sampai Desember 2005 di Laboratorium Kimia Hasil Pertanian, Laboratorium Fitopatologi dan Laboratorium MIPA Kimia. Penelitian dilaksanakan menggunakan Rancangan Acak Lengkap (RAL) non-faktorial dengan lima perlakuan dan tiga ulangan. Perlakuan-perlakuan tersebut adalah kontrol (A), perendaman dalam larutan natrium fosfat 12 jam (B), perendaman dalam larutan natrium fosfat 24 jam (C), perendaman dalam larutan natrium bikarbonat 12 jam (D), dan perendaman dalam larutan natrium bikarbonat 24 jam (E). Parameter yang diamati meliputi kadar air, kadar lemak, kadar pati, kadar gula reduksi, porositas, kerenyahan, kadar Na dan kadar fosfat, uji hedonik dan uji mutu hedonik (kerenyahan). Hasil penelitian menunjukkan bahwa perendaman dalam larutan natrium bisulfit (NaHS03), natrium fosfat (Na2HP04) dan natrium bikarbonat (NaHC03) berpengaruh sangat nyata terhadap kadar air, kadar lemak, kadar pati, kadar gula reduksi, porositas, dan kerenyahan french fries ubi jalar yang dihasilkan. Perendaman dalam larutan natrium bisulfit merupakan perlakuan terbaik.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	french fries ubi jalar
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	20 Apr 2022 06:40
Last Modified:	20 Apr 2022 06:40
URI:	http://repository.unsri.ac.id/id/eprint/69101

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