PENGARUH SUBSTITUSI TEPUNG WORTEL DAN LAMA PENGGORENGAN VAKUM TERHADAP KARAKTERISTIK KERIPIK WORTEL SIMULASI
ABSTRACT: The making of carrot
simulation chips had been studied. The carrot simulation chips were made from
carrot flour and tapioca flour and used vacuum frying process. The vacuum
frying process was used in order to maintain color and nutritional component of
carrot. Therefore it did not undergo many changes due to lower temperature and
time of frying process. The aim of this research was to determine the best
treatment (substitution level of carrot flour to tapioca flour, and vacuum
frying time) to produce simulation chips which had good qualities and preferred
by the panels. This research used Completely Randomized Design with factorial
pattern which contained 2 factors; the first factor was substitution degree of
carrot flour to tapioca flour (10%, 20%, 30%) and the second factor was vacuum
frying time (2, 4, 6 minutes).It was found that the best treatment was 10%
substitution of carrot flour and 6 minutes frying times. It produced carrot
simulation chips which had 2,89% moisture content, 74,98% starch content, 5,19 g/100g -carotene content, 48,25% yield, and 180,67% expansion
volume.
Keywords: carrot simulation
chips, carrot flour, tapioca flour, vacuum frying time
Penulis: Rosida, I. I.
Purwanti
Kode Jurnal: jppertaniandd080005