Perendaman dalam Kalsium Klorida dan Penggunaan Edible Coating untuk Meningkatkan Kualitas French Fries dari Kentang Varietas Tenggo dan Krespo - Pepita Haryanti; Budi Sustriawan; Sujiman Sujiman (Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia, 2013)
Soaking potatoes in CaCl2 solution and the use of carboxymethyl cellulose (CMC), maltodextrin and gelatin as an edible coating were performed to determine the quality of french fries from Krespo and Tenggo varieties. The type of potato varieties, the concentration of CaCl and the type of edible coating were high signiﬁ cant on the texture, appearance, color and signiﬁ cantly inﬂ uenced fat levels of french fries. Soaking with a concentration of 1% and the use of maltodextrin in Krespo varieties producing the best french fries, were slightly crunchy texture, color lightly browned, slightly oily appearance and were able to lower the fat content of 28.95% (db) to 10.17% (db).ABSTRAKPerendaman potongan kentang dalam CaCl2 dan penggunaan karboksimetil selulosa (CMC), maltodekstrin dan gelatin sebagai edible coating dilakukan untuk mengetahui kualitas french fries dari kentang varietas Tenggo dan Krespo. Jenis varietas kentang, konsentrasi CaCl2 dan jenis edible coating berpengaruh sangat nyata terhadap tekstur, kenampakan, warna dan berpengaruh nyata terhadap kadar lemak french fries. Perendaman dengan konsentrasi 1% dan penggunaan maltodekstrin pada kentang varietas Krespo menghasilkan french fries terbaik yaitu tekstur agak renyah, warna agak kecokelatan, kenampakan agak berminyak dan dapat menurunkan kadar lemak dari 28,95% (bk) menjadi 10,17% (bk).