The effect of temperatures and duration of drying on the quality of granola potato chips
1998
Asgar, A. (Balai Penelitian Tanaman Sayuran, Bandung (Indonesia))
English. The purpose of this research was to study the temperature and drying duration of potato (Solanum tuberosum L.) on the quality of potato chips. This research was conducted in Postharvest Laboratory Institute for Vegetables, Lembang from April to October 1995. A Randomized Completely Design was used with three replications. First factor was drying temperature consisted of 40, 50 and 60 deg. C. Second factor was drying duration consisted of 16, 18, and 20 hours. The results showed that drying temperature at 40 deg. C 16 hours gave the best quality of potato chips with better consumer preference. Good drying condition with appropriate temperature and time of drying could produce good quality of potato chips
Show more [+] Less [-]Indonesian. Tujuan penelitian ini adalah untuk mempelajari pengaruh suhu dan lama pengeringan terhadap mutu keripik kentang (Solanum tuberosum L.). Penelitian ini dilaksanakan di Laboratorium Pascapanen Balai Penelitian Tanaman Sayuran Lembang dari bulan April sampai Oktober 1995. Rancangan Acak Lengkap pola faktorial digunakan dalam penelitian ini dengan ulangan sebanyak 3 buah. Faktor I adalah suhu yang terdiri atas 3 taraf yaitu 40, 50 dan 60 derajat C. Faktor II adalah lama pengeringan yang terdiri atas 3 taraf yaitu 16, 18, dan 20 jam. Hasil penelitian menunjukkan bahwa keripik kentang dari perlakuan suhu 40 derajat C dengan lama pengeringan 16 jam paling disukai panelis. Kondisi pengeringan yang baik dengan suhu dan lama pengeringan yang tepat dapat menghasilkan keripik kentang yang disukai konsumen
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