Optimasi Formula dan Kondisi Pemasakan Keripik Simulasi Berbasis Komposit Ubi jalar (Ipomoea bat at as L.) dan Beras (Oryza sativa L.)

Abstract

This research was aimed to obtain the best formula, baking and frying condition based on the physical, chemical and sensorial characteristics of simulated sweet potato based chips: rice, with enrichment of skimed milk, carrot, celery and temurui powders with thickness ± 0.1 mm as the functional ingredients. A completely randomized factorial design of 2 factors (formulation and cooking process) with 2 replication was used. The observed parameters include color, texture, proximate, and hedonic ratings of sensory analysis. The result showed that formula and cooking process of the baked simulated chips significantly affected (p<0.05) the brightness, hardness, and protein content. Whereas formula and cooking process of the fried simulated chips significantly affected (p<0.05) the brightness, hardness, fat content, and protein content. The best simulated chips obtained from a combination of cooking process and formula sweet potato: rice 80: 20, baked at 180 °C for 8 minutes and, sweet potato simulated chips: rice 60: 40, fried at 160 °C for 1 minute. The best baked simulated chips had characteristic of bright color (± 69.32), not hard texture (± 382.97 gf), protein content (± 4.09%), and low fat (± 1.67%). The best fried simulated chips had characteristic of bright color (± 46.77), not hard texture (± 827.77 gf), high protein (± 3.07%), and low fat (± 28.01%). Besides, the best simulated chips produced had fine micro structure and massive.