Study of making Potato Chips local kalosi variety with pre-treatment

Potato chips are a snack that is loved by the people. The purpose of this study was to examine the making of kalosi potato chips with some immersion treatment of Kalosi potato chips. The study was conducted at the Postharvest Laboratory of AIAT South Sulawesi from June to December 2017. The design o...

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Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2020-10, Vol.575 (1), p.12018
Main Authors: Dewayani, W, Syamsuri, R, Septianti, E
Format: Article
Language:English
Subjects:
Acceptance tests
Aroma
Calcium chloride
Calcium hydroxide
Immersion
Moisture content
Organoleptic properties
Potatoes
Slaked lime
Sodium metabisulfite
Starch
Submerging
Vegetables
Water content
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Summary:Potato chips are a snack that is loved by the people. The purpose of this study was to examine the making of kalosi potato chips with some immersion treatment of Kalosi potato chips. The study was conducted at the Postharvest Laboratory of AIAT South Sulawesi from June to December 2017. The design of the RAL trial with 3 replications with 6 immersion treatments namely in water, Ca(OH)2 0.5% solution, Ca(OH)2 1%, Na2S2O5 0.5%, Na2S2O5 1%, CaCl2 0.5% and CaCl2 1%. The results showed that the chemical characteristics were significantly different between all immersion treatments. While the organoleptic characteristics were not significantly different from all treatments. The best treatment and fulfilling SNI requirements were local potato chips of Kalosi varieties which were soaked in 1% CaCl2 solution with a yield of 21.39%; the moisture content of 1.61%, fiber 3.71%, fat 13.71%, starch 33.67%, ash 2.46%, and the level of organoleptic of color, aroma, texture and overall acceptance with scores very like.
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/575/1/012018