Pengaruh Ketebalan Irisan dan Suhu Penggorengan terhadap Karakteristik Fisikokimia dan Sensori Keripik Tape Singkong Menggunakan Mesin Vacuum Frying

Abstract

This study was aimed to examine the effect of slice thickness and frying temperature on the physicochemical and sensory characteristics of cassava tape chips using a vacuum frying machine. The method used was a factorial Completely Randomized Design (CRD) with two factors: slice thickness (3 mm, 5 mm, 7 mm, and 9 mm) and frying temperature (60°C, 70°C, 80°C, and 90°C). Each treatment combination was tested twice, resulting in a total of 32 samples. The analysis was performed using the factorial CRD model and LSR (Least Significant Range) test with Duncan's table to identify significant differences. The results showed that slice thickness and frying temperature had a highly significant effect (P<0.01) on moisture content, fat content, carbohydrate content, color index, yield, texture, and hedonic evaluations (color, taste, aroma, texture, and overall acceptability). However, their effect on ash content and protein content was not significant (P>0.05). The interaction between slice thickness and frying temperature also had a highly significant effect on most of the observed physicochemical and sensory quality parameters. This study provides important insights into optimizing the vacuum frying process to improve the quality of cassava tape chips.