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PEMBUATAN KERIPIK TALAS VARIETAS SEMIR (Colocasia esculenta L. Schott) (Kajian Lama Perendaman dan Konsentrasi CaCl2)

Novian Putrii, Kastikasar (2013) PEMBUATAN KERIPIK TALAS VARIETAS SEMIR (Colocasia esculenta L. Schott) (Kajian Lama Perendaman dan Konsentrasi CaCl2). Other thesis, University of Muhammadiyah Malang.

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Abstract

Taro plant is a plant producing carbohydrates that have a strategic role not only as a source of food and industrial raw materials but also for animal feed. Therefore taro plants will be very important in relation to the efforts to provide non-rice food carbohydrates, diversification and consumption of local food wheat substitution. This study aims to determine the immersion time and the concentration of CaCl2 to the physical-chemical properties and narcoleptic taro chips. The research design used was a randomized complete block design (RAK) made with 2 factors with factors studied were long immersion immersion with CaCl2 and CaCl2 concentration, and each factor consists of 3 levels with 3 replications. Factor I: Long Immersion (30,60,90) minutes. Factor II: The concentration of soaking solution (CaCl2). Observation parameters include moisture content, ash content, protein content, fat content, pH, yield and narcoleptic tests which include: color, crispness, appearance and taste. The results showed the water content of the highest fried taro chips obtained from the treatment with a soaking time of 90 minutes immersion concentration of 20%, ie 4.54%, for the ash content is relatively high-fried taro chips obtained from the treatment of soaking time 20% ie 4.57%. On the protein content of the test showed the highest results in the treatment of soaking time for 60 minutes with 20% immersion concentration of 11.76%, and the fat content of the interaction test between immersion time and the concentration of CaCl2 in mind that the lowest fat content found on immersion time and concentration for 90 minutes with the marinade concentration of 10% is 2.98% and the highest fat content derived from long immersion treatment for 30 minutes with the marinade concentration of 20% ie 8.61%. The yield of taro chips showed that the average levels are the lowest yield on a 90-minute immersion time treatment is 24.1%. Narcoleptic tests showed the interaction of color on immersion and concentration treatment 90 minutes is equal to 3.9, a sense of immersion time on treatment 30 minutes is equal to 4.3 crispness on treatment for 90 minutes soaking time of 4.2 and for the appearance of taro chips found in treatment of soaking time of 90 minutes is equal to 4.2 to show interesting results.

Item Type: Thesis (Other)
Subjects: S Agriculture > SF Animal culture
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Animal Industrial Technology
Depositing User: Gusti Vani Putri Cahya
Date Deposited: 23 Jan 2015 03:57
Last Modified: 23 Jan 2015 03:57
URI : http://eprints.umm.ac.id/id/eprint/15051

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