Pengaruh Perlakuan Panas sebelum Penggorengan terhadap Kerenyahan

Abstract

Cassava is one of the local commodities of Indonesia that can be found easily at many places. Cassava chip is one of the popular snacks in Indonesia and crispness becomes one of the important factors to measure cassava chips quality. Some efforts have been tried to enhance the crispness of cassava chip. Heating processes before frying, such as steaming and boiling, are explored whether they can help to enhance cassava chip crispness or not. Steaming and boiling can cause the cassava starch gelatinization. As a result, the starch granule swells because of water hydration. When cassava slices is fried, the water comes out and small pores formed. The pores can cause the crispness of chips. The crispness was analyzed by sensory evaluation using rating and triangle test as subjective test and physical test using texture analyzer as objective test. Proximate analysis was also done to see if there are any effects of nutrients change because of heating processes to crispness. The result showed that steaming and boiling cassava slices before frying enhanced the crispness of cassava chips. Nutrients changed because of these heating processes.