PENGARUH LAMA PEREBUSAN DAN LAMA PENYANGRAIAN DENGAN KUALI TANAH LIAT TERHADAP MUTU KERIPIK BIJI DURIAN (Durio zibethinus Murr)
ABSTRACT: This research was
conducted to find the effect of boiling and roasting time with clay crock on
the quality of roasted durian bean chips. The research had been performed using
factorial completely randomized design with two factors i.e of boiling time (A)
: (10, 15, 20 and 25 minutes) and roasting time with clay crock (P): (2, 2.5,
3, and 3.5 minutes) . The parameters analyzed were yield, moisture content, ash
content,protein content, fat content, carbohydrate contentand organoleptic values
(color, taste and crispness). The results showed that the boiling time had
highly significant effect on yield, moisture content, fat content, protein
content, carbohydratecontent, organoleptic values of color, taste and
crispness. Roast frying time with clay
crock had highly
significant effect on
yield, moisture content,
ash content, fat
content, protein content, carbohydrate content,
organoleptic values of
color, taste and crispness.
The interaction of
the two factors
had highly significant effect on
yield, moisture content, ash content,
fat content, protein content, carbohydratecontent, organoleptic values of
color, taste and crispness. The 25 minutes of boiling and 3,5 minutes of
roasting gave the best quality of chips.
Penulis: Yulia Ester Pakpahan,
Zulkifli Lubis, Setyohadi
Kode Jurnal: jppertaniandd140267
