KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FRIES TALAS BENENG (Xanthosoma undipes K. Koch) BERDASARKAN VARIASI METODE DAN WAKTU PENGGORENGAN

RIZQI AULIA, SYARIFAH (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FRIES TALAS BENENG (Xanthosoma undipes K. Koch) BERDASARKAN VARIASI METODE DAN WAKTU PENGGORENGAN. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

Beneng taro is a local tuber that has potential as a substitute for potato raw materials in making fries. At the household level, fries are processed by conventional frying methods such as deep frying and pan frying. This methods using a lot of oil which associated with oil quality decrease and maillard reactions that trigger the formation of acrylamide compounds. There are new methods such as air frying and oven frying that use only less of oil. A new method is needed to compare the efficiency of the resulting quality of fries frying. This research aimed to determine the effect of method and frying time variation, as well as their interaction on the physicochemical and organoleptic characteristics of beneng taro fries. This study used the Split Plot Randomized Completely Design method. The main plots were the frying methods (deep frying, pan frying, air frying, and oven). The subplots were the frying time (5 minutes and 10 minutes). The results showed the average value of each analysis from lowest to highest, namely: moisture 25,34-45,79%, ash 1,73-2,56%, fat content 6,78-22,23%, peroxide value 3,75-10,88 meq/kg, free fatty acids 0,30-0,95%, acrylamide 51,58- 396,16 μg/g, oil absorption 26,63-38,95%, bulk density 3,75-10,88 g/ml, water activity 0,51-0,91, cooking loss 19,69-65,73%, texture 5,92-13,89 N, color of L* 43,73-65,47, a* 8,06-16,29, b* 40,61-52,89, chroma 41,76-55,33, browning index 131,91-321,71, organoleptic of color 4,63-10,53 (weak-strong), taste 4,49-9,12 (weak-strong), aroma 5,54-10,60 (weak-strong), texture 4,49-7,84 (weak-strong), aftertaste 5,42-8,84 (weak-sufficient) and overall 4,89-9,48 (weak-strong).

Item Type:

Thesis (S1)

Contributors:

Contribution	Contributors	NIP/NIM
Thesis advisor	NURTIANA, WINDA	199108162022032003
Thesis advisor	BAHTIAR RUSBANA, TUBAGUS	198109202005011004

Additional Information:

Talas beneng merupakan umbi-umbian lokal yang memiliki potensi sebagai pengganti bahan baku kentang dalam pembuatan kentang goreng. Pada tingkat rumah tangga, kentang goreng diolah dengan metode penggorengan konvensional seperti deep frying dan pan frying. Metode ini menggunakan banyak minyak yang berhubungan dengan penurunan kualitas minyak dan reaksi maillard yang memicu terbentuknya senyawa akrilamida. Terdapat metode baru seperti air frying dan oven dengan hanya menggunakan sedikit minyak. Diperlukan metode baru untuk membandingkan efisiensi dari kualitas penggorengan kentang goreng yang dihasilkan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi metode dan waktu penggorengan serta interaksinya terhadap karakteristik fisikokimia dan organoleptik fries talas beneng. Penelitian ini menggunakan metode Rancangan Acak Lengkap (RAL) Split Plot. Petak utama adalah metode penggorengan (deep frying, pan frying, air frying, dan oven). Anak petak adalah waktu penggorengan (5 menit dan 10 menit). Hasil penelitian menunjukkan nilai rata-rata setiap analisis dari yang terendah sampai tertinggi, yaitu: kadar air 25,34-45,79%, abu 1,73-2,56%, lemak 6,78-22,23%, bilangan peroksida 3,75-10,88 meq/kg, asam lemak bebas 0,30-0,95%, akrilamida 51,58- 396,16 μg/g, penyerapan minyak 26,63-38,95%, densitas kamba 3,75-10,88 g/ml, aktivitas air 0,51-0,91, susut masak 19,69-65,73%, tekstur 5,92-13,89 N, kromatisitas L* 43,73-65,47, a* 8,06-16,29, b* 40,61-52,89, chroma 41,76-55,33, browning index 131,91-321,71, organoleptik warna 4,63-10,53 (lemah-kuat), rasa 4,49-9,12 (lemah-kuat), aroma 5,54-10,60 (lemah-kuat), tekstur 4,49-7,84 (lemah-kuat), aftertaste 5,42-8,84 (lemah-cukup) dan overall 4,89-9,48 (lemah-kuat).

Uncontrolled Keywords:

beneng taro fries, frying methods, frying times, organoleptic characteristics, physicochemical characteristics

Subjects:

Q Science > Q Science (General)

Divisions:

04-Fakultas Pertanian
04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan

Depositing User:

Syarifah Rizqi Aulia

Date Deposited:

28 Apr 2025 06:52

Last Modified:

28 Apr 2025 06:52

URI:

http://eprints.untirta.ac.id/id/eprint/48255

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