<![CDATA[Abstract Potato chips are processed products that prioritise appearance. Those made from local granola potatoes tend to be brownish in colour and less crispy, so preliminary treatment is needed to improve their physical properties. This study aims to determine the effect of variations in the soaking solution used on the physical and sensory characteristics of granola potato chips. The treatments involved five levels of soaking solution: control (no soaking), and solutions containing 1.5% CaCO₃, 1.5% NaHCO₃, or 1.5% NaCl. Parameters observed included moisture content, volume shrinkage, water absorption capacity, texture profile, colour analysis and sensory evaluation. The research data were analysed using analysis of variance, and treatments with significant effects (P < 0.05) were followed by Duncan's multiple range test. The results showed that the variation in soaking solution treatments affected moisture content, volume shrinkage, texture profile, colour analysis, colour hedonic and colour intensity. The best treatment was potato granola chips soaked in a 1.5% NaHCO₃ solution, with a moisture content of 1.63%, a volume shrinkage of 22.26%, a texture of 86.65 N, a colour analysis of L* 52.67, a* 20.00 and b* 42.00 (olive copper), and sensory characteristics that were preferred by the panelists. Keywords : potato chips, NaHCO3 solution, CaCO3 solution, and NaCl solution Abstrak Keripik kentang merupakan produk olahan yang mengutamakan kenampakan. Keripik kentang yang dihasilkan dari kentang lokal varietas granola cenderung berwarna kecoklatan dan kurang renyah, sehingga diperlukan perlakuan pendahuluan untuk memperbaiki sifat fisik keripik kentang. Penelitian ini bertujuan untuk mengetahui pengaruh serta menentukan karakteristik fisik dan sensoris terbaik keripik kentang granola dari variasi larutan perendam yang digunakan. Perlakuan dalam penelitian ini yaitu variasi larutan perendam yang terdiri dari 5 taraf: kontrol (tanpa perendaman), perendaman dengan air, CaCO3 1,5 %, NaHCO3 1,5%, NaCl 1,5%. Parameter yang diamati meliputi kadar air, penyusutan volume, daya serap, profil tekstur, analisis warna, dan evaluasi sensoris. Data hasil penelitian dianalisis dengan sidik ragam, perlakuan larutan perendam yang berpengaruh nyata (P<0,05) dilanjutkan dengan uji jarak berganda Duncan. Hasil analisis data menunjukkan bahwa perlakuan variasi larutan perendam berpengaruh terhadap kadar air, penyusutan volume, profil tekstur, analisis warna, hedonik warna dan intensitas warna. Keripik kentang granola dengan perlakuan perendaman dengan NaHCO3 1,5% merupakan perlakuan terbaik dengan kadar air 1,63 persen, penyusutan volume 22,26 persen, tekstur kerenyahan 86,65 N, analisis warna L* 52,67 a* 20,00 b* 42,00 (olive copper), dan karakteristik sensoris yang disukai oleh panelis. Kata kunci : keripik kentang, larutan NaHCO3, larutan CaCO3, dan larutan NaCl]]>
