KARAKTERISTIK FRIES UWI PUTIH (DIOSCOREA ALATA) DENGANKAJIAN KONSENTRASI KALSIUM KLORIDA DAN LAMA BLANCHING - Munawaroh, Putri Syepty SriJanatul; Putri, Widya Dwi Rukmi; Hapsari, Lia (Fakultas Teknologi Pertanian Universitas Brawijaya, 2018)
ABSTRAKIndonesia memiliki jenis umbi-umbian yang belum dimanfaatkan secara optimal seperti uwi putih (Dioscorea alata). Uwi putih berpotensi dikembangkan menjadi produk makanan ringan french fries. Namun permasalahannya uwi menghasilkan tekstur yang kurang renyah dan mengalami perubahan warna karena proses pencoklatan. Tujuan penelitian ini adalah mengetahui pengaruh kombinasi perlakuan konsentrasi kalsium klorida (CaCl2) dan lama blanching terhadap sifat kimia, fisik dan organoleptik fries uwi putih (Dioscorea alata). Metode penelitian yang digunakan adalah Rancangan Acak Kelompok (RAK) yang terdiri dari 2 faktor yaitu konsentrasi kalsium klorida (CaCl2) (0, 1, dan 2%) dan lama blanching (3, 6, dan 9 menit). Data dianalisis menggunakan metode analisis ragam (ANOVA) dan dilanjutkan dengan uji lanjut BNT 5%. Pemilihan perlakuan terbaik menggunakan metode Zeleny. Perlakuan terbaik diperoleh pada kombinasi perlakuan konsentrasi kalsium klorida (CaCl2) 2% dan lama blanching 6 menit dengan kadar air 40.76%; kadar pati 26.14%; kadar lemak 19.62%; kadar protein 2.78%; kadar abu 1.09%; tekstur 5.97 N; kecerahan (L*) 63.7; kemerahan (a*) 1.34; kekuningan (b*) 15.41; nilai organoleptik rasa 2.77; aroma 3.5; warna 3.43; tekstur 2.93; dan kenampakan 3.17Â ABSTRACTIndonesia has many kind of tubers that did not use optimally such as water yam (Dioscorea alata). Water yam can potentially developed into a product such as french fries. However, the problem of water yam has a less crispiness texture and has a colour distortion caused by browning process. The aims of this research was to determine the effect of calcium chloride concentrations (CaCl2) and blanching time on the chemical, physical, and organoleptic characteristics of water yam (Dioscorea alata) fries. The research used a Randomized Block Design (RDB) with 2 factors that were concentration of calcium chloride (CaCl2) (0, 1, and 2%) and blanching time (3, 6, and 9 minutes). Data were analyzed using ANOVA, followed by LSD with significant level 5%. The determination of the best treatment using multiple attribute Zeleny. The best treatment was concentration of calcium chloride (CaCl2) 2% and theblanching time of 6 minutes with water content 40.76%; starch 26.14%; fat 19.62%; protein 2.78%; ash 1.09%; texture 5.97 N; lightness (L *) 63.7; redness (a *) 1.34; yellowness (b *) 15.41; the value of the organoleptic taste 2.77; aroma 3.5; color 3.43; texture 2.93; and appearance of 3.17