relation: https://eprints.untirta.ac.id/48012/
title: KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK TALAS BENENG BERDASARKAN VARIASI METODE DAN LAMA WAKTU PENGGORENGAN
creator: FEBRINA, DEVINA
subject: QC Physics
subject: QD Chemistry
subject: S Agriculture (General)
description: Beneng taro is a local plant that grows in Pandeglang Regency, Banten Province. The use of beneng taro’s tuber as food ingredients has not been utilized optimally. Therefore, crisp was made using beneng taro’s tuber. The making of crisp is usually carried out at the household level by deep frying and pan frying methods, both methods use quite a lot of oil. Apart from using a lot of oil, crisp are also could fried using a little oil, namely frying using the air frying and oven methods. Apart from method, a factor that can influence product characteristics is frying time. This research was used a split plot Completely Randomized Design (CRD) consisting of two factors. The first factor was the frying method which consisted of deep frying, pan frying, air frying and oven, the second factor is the cooking time consisted of 2 minutes and 3 minutes (180oC). The analysis results showed that beneng taro crisp contained water of 0,66-5,79%, ash of 1,57-3,14%, fat of 3,89-51,91%, free fatty acids 0,12-0,52%, peroxide value 0,47-10,20%, acrylamide content 45,65-772,40 ppm, expansion volume 45,88-90,63%, oil absorption 4,35-8,40%, porosity 2,74-9,00%, bulk density 0,12-0,20 g/ml, L* value 42,90-64,80, a* value 6,38-16,30, b* value 28,05-35,86, chroma 29,90-38,36, browning index 69,55-128,45, water activity 0,23-0,39, texture 3,15-12,81 N, color sensory 5,87-11,97 (weak-strong), taste sensory 6,30-11,87 (sufficient-strong), aroma sensory 7,67-10,68 (sufficient -strong), texture sensory 5,04-13,58 (weak-strong), aftertaste sensory 5,96-11,47 (weak-strong), and overall sensory 6,41-11,89 (sufficient -strong).
date: 2025
type: Thesis
type: NonPeerReviewed
format: text
language: en
identifier: https://eprints.untirta.ac.id/48012/22/Devina%20Febrina_4444200079_Fulltext.pdf
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identifier: https://eprints.untirta.ac.id/48012/21/Devina%20Febrina_4444200079_01.pdf
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identifier: https://eprints.untirta.ac.id/48012/20/Devina%20Febrina_4444200079_02.pdf
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identifier: https://eprints.untirta.ac.id/48012/19/Devina%20Febrina_4444200079_03.pdf
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identifier: https://eprints.untirta.ac.id/48012/18/Devina%20Febrina_4444200079_04.pdf
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identifier: https://eprints.untirta.ac.id/48012/17/Devina%20Febrina_4444200079_05.pdf
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identifier: https://eprints.untirta.ac.id/48012/7/Devina%20Febrina_4444200079_Ref.pdf
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language: en
identifier: https://eprints.untirta.ac.id/48012/16/Devina%20Febrina_4444200079_Lamp.pdf
identifier:   FEBRINA, DEVINA  (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK KERUPUK TALAS BENENG BERDASARKAN VARIASI METODE DAN LAMA WAKTU PENGGORENGAN.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.