WIDYA LESTARI, ANNISA (2025) KARAKTERISTIK FISIKOKIMIA FRIES TALAS BENENG BEKU BERDASARKAN PENGARUH VARIASI KONSENTRASI DAN LAMA PERENDAMAN KALSIUM KLORIDA (CaCl2) SEBAGAI FIRMING AGENT. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Beneng taro tuber is a local tuber which can be processed into food products. The use of beneng taro as an ingredient for food products with high selling value is still very limited. One of the processed products that has high selling value, practical and popular among Indonesian people is fast food, such as french fries. French fries are generally made from potatoes, but to lower the number of potato consumptions, taro beneng tubers can be used as a substitute. Taro beneng tuber contains an oxalic compound which causes itching when consumed, but the oxalic acid can be reduced by soaking in 5% lime juice. Apart from that, the problem that occurs is that the texture of french fries is soft. One way to strengthen the texture of french fries is by adding a firming agent, such as calcium chloride (CaCl2). This study used a completely randomized design with 2 factors with the first factor was variation of CaCl2 concentration (0,5%, 1,0%, and 1,5%) and the second factor was variation soaking time of firming agent (10 minutes, 20 minutes, and 30 minutes). The result showed that water 72,26%-76,60%, ash 3,59%-6,46%, crude fiber 40,35%-43,38%, starch 53,26%-80,20%, total sugar 54,58%-74,17%, water activity 0,66-0,72, texture 3,45-7,20 N, L* value 60,44-63,77, a* value 4,15-6,72, b* value 40,64-44,84, chroma 40,85-45,35, porosity 1,49%-6,62%, oil absorption index 0,15 ml/g-0,20 ml/g, and bulk density 1,51 g/ml-2,19 g/ml. The chosen treatment results for determining oxalic acid levels using the Zeleny method were obtained at a concentration of 0,5% for 10 minutes was 2.116,56 ppm.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | Umbi talas beneng merupakan umbi lokal yang dapat dimanfaatkan sebagai olahan produk pangan. Pemanfaatan talas beneng sebagai bahan yang dijadikan produk dengan nilai jual tinggi masih sangat terbatas. Salah satu produk olahan yang memiliki nilai jual tinggi serta praktis dan digemari masyarakat Indonesia adalah makanan instan, salah satunya adalah kentang goreng. Kentang goreng pada umumnya terbuat dari kentang, namun untuk mengurangi konsumsi kentang dapat digunakan talas beneng. Beneng talas mengandung oksalat yang menyebabkan rasa gatal, sehingga asam oksalat dikurangi dengan cara direndam dalam jeruk nipis 5%. Selain itu permasalahan yang terjadi adalah tekstur yang didapat pada kentang goreng yang tidak renyah. Salah satu caranya adalah dengan menambahkan firming agent berupa CaCl2 yang bertujuan untuk memperkuat tekstur kentang goreng. Penelitian ini menggunakan rancangan acak lengkap dengan 2 faktorial dengan faktor pertama variasi CaCl2 (0,5%, 1,0%, dan 1,5%) dan faktor kedua variasi lama perendaman (10 menit, 20 menit, dan 30 menit). | |||||||||
| Uncontrolled Keywords: | concentration CaCl2, soaking time, fries, frozen beneng taro | |||||||||
| Subjects: | Q Science > QC Physics Q Science > QD Chemistry S Agriculture > S Agriculture (General) |
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| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan |
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| Depositing User: | Annisa Widya Lestari | |||||||||
| Date Deposited: | 29 Apr 2025 06:39 | |||||||||
| Last Modified: | 29 Apr 2025 06:39 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/48310 |
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