DiajengSariPC (2007) Studi perbaikan kualitas keripik kentang di Pusat Keripik Kentang Agronas ‘Gizi Food’ Batu. Sarjana thesis, Universitas Brawijaya.
Abstract
Keripik kentang merupakan makanan ringan yang mengutamakan kerenyahan (texture), kenampakan (appearance) dan warna yang dapat diperoleh dengan perlakuan perendaman dalam larutan kapur dan blanching. Dari penghitungan sample larutan kapur yang dipakai di UKM ‘Gizi Food’, diperoleh kadar larutan kapur berkisar antara 0,36% sampai 0,55%. Perlakuan blanching setelah perendaman kapur dilakukan UKM ‘Gizi Food’ selama 3 – 5 menit perebusan. Penelitian dilakukan 2 tahap. Tahap pertama yaitu untuk mencari 3 perlakuan terbaik pada skala laboratorium Pada tahap kedua, penelitian dilakukan di UKM ‘Gizi Food’ dengan tujuan mencari perlakuan terbaik dari penerapan 3 perlakuan terbaik di skala proses UKM yang kemudian akan dibandingkan dengan produk keripik kentang UKM. Dari pengamatan skala laboratorium dihasilkan 3 perlakuan terbaik yaitu perlakuan perendaman kapur 0.7% blanching 4 menit, perendaman kapur 0.7% blanching 6 menit dan perendaman kapur 1% blanching 2 menit. Perlakuan diterapkan dalam proses pengerjaan di UKM sebagai penelitian tahap kedua. Hasilnya dibandingkan dengan keripik kentang UKM. Didapatkan kesimpulan bahwa keripik kentang perlakuan perendaman kapur 0.7% blanching 6 menit lebih baik daripada keripik kentang UKM dan keripik kentang lainnya. Perbandingan keripik kentang terpilih dari keripik kentang UKM, untuk daya kembang menghasilkan daya kembang 5% persen lebih baik, kadar air 2% lebih baik, rerata nilai tekstur 13% persen lebih baik, dan rerata nilai warna 6% persen lebih baik dari produk keripik kentang UKM, untuk daya serap uap air, keripik kentang memiliki daya serap uap air 0,9% lebih besar daripada keripik kentangUKM. HPP sebelum penerapan teknologi adalah Rp.47.161,59, dan HPP sesudah penerapan teknologi adalah Rp. 47.381,59.
English Abstract
Potato Chips, was the snack which prior the texture, appearance and the color that can be obtained by the treatment of soaking in the calcium soluble and blanching. By the calculating of the sample taken from the potato chip centre, the calcium soluble contain 0,36% to 0,55% calcium. Blanching time on ‘Gizi Food’ need between 3 to 5 minutes. The research was undertaken in 2 steps. The first step was performed to get the 3 best alternatives on laboratory scale. The next step, research was performed in the Potato Chips Centre, UKM ‘Gizi Food’ to observe the best treatment, which will be compared to the ’Gizi Food’s’ potato chip. Finance analysis would be performed by calculating the basic production cost. Based on the result on the laboratory scale research, the three best alternatives were the potato chips with 0.7% calcium soluble soaked and 4 minutes blanching treatment, potato chips with 0,7% calcium soluble soaked and 6 minutes blanching treatment, and the last, potato chips with 1,0% calcium soluble soaked and 6 minutes blanching treatment. These three best alternatives would be treated on the second step and the result would be compared to the ‘Gizi Food’s’ potato chips. The conclusion of the second step that the potato chips with 0.7% calcium soluble soaked and 6 minutes obtained the best character compared to the ‘Gizi Food’s’ potato chips and the other potato chip’s treated. The chosen potato chip had 5% better on growth size, water value was 2% better, 13% better on texture value, 6% better on color value, 0.9% bigger on absorption ability than ‘Gizi Food’s’ potato chips. Basic production cost before the treatment showing the value of Rp. 47.161,59 and basic production cost after the treatment showing the number of Rp. 47.381,59.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | SKR/FTP/2007/291/050800889 |
| Subjects: | 300 Social sciences > 338 Production > 338.1 Agriculture |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Hasil Pertanian |
| Depositing User: | Unnamed user with email repository.ub@ub.ac.id |
| Date Deposited: | 03 Apr 2008 10:18 |
| Last Modified: | 21 Oct 2021 05:13 |
| URI: | http://repository.ub.ac.id/id/eprint/147800 |
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