Pengaruh Perlakuan Panas Terhadap Kerenyahan dan Warna Keripik Ubi Jalar

Abstract

Sweet potato (Ipomoea batatas) is one of staple food which abundant in Indonesia. There are some kind of sweet potato, such as white sweet potato, yellow sweet potato, and purple sweet potato. Beside of carbohydrate and fibers, purple sweet potato has some functional character, because it contains anthocyaninas a pigment in purple sweet potato. A method to increase the value of purple sweet potato is by processing it into chips. Crispness and colour of chips are factors which are important to the quality of chips. Research on the effect of boiling and steaming to the crispness and colour of sweet potato chips will be implemented. Boiling and steaming aims to create conditions, so the slices of sweet potato gelatinization expands and becomes more crispy when fried. Some parameters which involved in steaming process need to be optimized, so the chips with the best crispness and colour are gained. The main parameters which playing role in steaming process are temperature and time. The crispness and colour of the chips will be measured objective and subjectively.