Optimalisasi parameter pengukusan untuk meningkatkan kerenyahan keripik

Abstract

Cassava is one of the tubers food material that can be found easily at many places. Cassava chip is one of cassava’s processing product that is very popular in Indonesia. Crispness becomes one of the important factors to measure cassava chips quality. Some efforts have been tried to attempt 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 stimulate the cassava starch gelatinization. Then, 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 and physical test using texture analyzer. 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 didn’t effect to the product crispness.