Fitriani, Leina and Dr. Ir. Sandra Malin Sutan,, MP and Dr. Mochamad Bagus Hermanto,, S.TP., M.Sc (2022) Karakteristik Fisik Chips Kentang (Solanum tuberosum L.), Ketela Pohon (Manihot esculenta C.) dan Ubi Jalar Kuning (Ipomoea batatas L.) menggunakan Ketebalan Berbeda. Sarjana thesis, Universitas Brawijaya.
Abstract
Chips atau keripik selain bisa dikonsumsi langsung juga terdapat opsi lain berupa bahan dasar dalam pembuatan tepung. Terdapat beberapa bahan yang bisa dijadikan sebagai bahan dasar dalam pembuatan chips atau keripik yaitu Kentang (Solanum tuberosum L.), Ketela Pohon (Manihot esculenta C.) dan Ubi Jalar Kuning (Ipomoea batatas L.). Karakteristik fisik merupakan faktor penting yang diperhatikan pada keripik karena akan berpengaruh pada kualitas chips tersebut. Penelitian ini bertujan untuk mengetahui pengaruh penggunaan bahan baku yang berbeda berupa Kentang (Solanum tuberosum L.), Ketela Pohon (Manihot esculenta C.) dan Ubi Jalar Kuning (Ipomoea batatas L.) dan ketebalan irisan chips terhadap karakteristik fisik chips. Penilaian karakteristik fisik chips yang terdiri dari kuat tekan atau tekstur, susut bobot, dan kadar air. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 2 faktor, faktor pertama yaitu bahan baku chips (kentang, ketela pohon dan ubi jalar kuning) dan faktor kedua yaitu ketebalan irisan (0,2 cm, 0,4 cm dan 0,6 cm). Pelaksanaan penelitian ini terdiri dari 4 alur proses, yang dimulai dengan preparasi bahan baku chips, pengirisan bahan baku chips, proses pengeringan dan pengamatan karakteristik fisik chips. Hasil penelitian menunjukkan bahwa chips yang memiliki rata-rata warna tertinggi adalah ubi kuning sebesar 55,60 dan terendah yaitu kentang sebesar 36,34, sedangkan kuat tekan tertinggi adalah ketela pohon dengan rata-rata 0,36 kg.f dan terendah yaitu kentang sebesar 1,40 kg.f, susut bobot tertinggi terdapat pada kentang sebesar 4,05 gram dan terendah pada ketela pohon sebesar 2,42 gram, pada kadar air dengan rata- rata tertinggi yaitu kentang sebesar 85,30% dan terendah berupa ketela pohon sebesar 59,67%. Selanjutnya penggunaan bahan yang berbeda (kentang, ketela pohon dan ubi jalar kuning) berpengaruh signifikan terhadap karakteristik fisik berupa warna, kuat tekan, susut bobot dan kadar air. Selanjutnya ketebalan irisan (0,2 cm, 0,4 cm dan 0,6 cm) berpenagruh signifikan pada kuat tekan dan susut bobot saja, namun ketebalan irisan tidak berpengaruh signifikan terhadap warna dan kadar air chips.
English Abstract
Besides being able to be consumed directly, there are other options in the form of basic ingredients in making flour. There are several ingredients that can be used as basic ingredients in making chips, namely Potato (Solanum tuberosum L.), Cassava (Manihot esculenta C.) and Yellow Sweet Potato (Ipomoea batatas L.). Physical characteristics are an important factor to consider on chips because they will affect the quality of the chips. This study aims to determine the effect of using different raw materials in the form of Potato (Solanum tuberosum L.), Cassava (Manihot esculenta C.) and Yellow Sweet Potato (Ipomoea batatas L.) and the thickness of the chips on the physical characteristics of the chips. Assessment of physical characteristics of chips consisting of compressive strength or texture, weight loss, and water content. This study used a completely randomized design (CRD) with 2 factors, the first factor was the raw material for chips (potato, cassava and yellow sweet potato) and the second factor was the thickness of the slices (0.2 cm, 0.4 cm and 0.6 cm). The implementation of this research consists of 4 process lines, starting with the preparation of raw materials for chips, slicing raw materials for chips, drying processes and observing the physical characteristics of chips. The results showed that the chips that had the highest average color were yellow potatoes with 55.60 and the lowest was potatoes with 36.34, while the highest compressive strength was cassava with an average of 0.36 kg.f and the lowest was potatoes with 1 ,40 kg.f, the highest weight loss was found in potatoes at 4.05 grams and the lowest was in cassava at 2.42 grams, at the water content with the highest average of potatoes at 85.30% and the lowest in the form of cassava at 59.67 %. Furthermore, the use of different materials (potato, cassava and yellow sweet potato) had a significant effect on the physical characteristics such as color, compressive strength, weight loss and moisture content. Furthermore, the thickness of the slices (0.2 cm, 0.4 cm and 0.6 cm) had a significant effect on the compressive strength and weight loss only, but the thickness of the slices had no significant effect on the color and moisture content of the chips.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100165 |
| Uncontrolled Keywords: | Chips, Kentang, Ketela Pohon, Ubi Jalar Kuning, karakteristik fisik,Chips, Potato, Cassava, Yellow Sweet Potato, physical characteristics |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 29 Sep 2022 08:06 |
| Last Modified: | 29 Sep 2022 08:06 |
| URI: | http://repository.ub.ac.id/id/eprint/195180 |
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