Pengaruh Waktu Pengukusan dan Ultrasonikasi terhadap Mutu dan Sensori Keripik Tapai Ubi Jalar Oranye

Abstract

This study was aimsed to determine the effect of steaming and ultrasonication time on orange sweet potato tapai chips. This research used a completely randomized design method with two factors, namely steaming time (A): 6 minutes, 9 minutes, 12 minutes, 15 minutes and treatment (T) control and ultrasonication. The parameters analyzed in chips were water content, ash content, protein content, fat content, carbohydrate content, color index, total sugar, organoleptic, total acid and beta-carotene. The parameters analyzed in tapai were total dissolved solids, alcohol, yield, total sugar, water content and protein content. The results showed that steaming time had a highly significant effect (P<0,01) on water content, protein content, fat content, carbohydrate content, total acid and beta-carotene; Significantly effect (P<0,05) on ash content, color index, total sugar, color, aroma, taste, texture, general acceptability. Meanwhile, control and ultrasonication treatments had a highly significantly effects (P<0,01) on fat content, total sugar, beta-carotene, total acid, color, aroma, taste, texture, and general acceptance. The effect was significantly different (P<0,05) on water content, ash content, protein content, carbohydrate content and color index. The interaction between the effect of steaming time and ultrasonication gave a highly significant different effect (P<0,01) on fat content, total acid, beta-carotene; had Significantly effect (P<0,05) on water content, protein content, carbohydrate content, total sugar, color, aroma, taste, texture, general acceptance. The effect was not significantly different on ash content and color index. The beathtreatment determined by the De Garmo method (1984), was in treatment A1T1, namely steaming for 6 minutes and control. The best treatment obtained had water content 3,123%, ash content 2,423%, protein content 4,791%, fat content 18,358%, carbohydrate content 71,304%, free fatty acids 0,741%, integrity 130,744%, yield 77,155%, as well as the best organoleptic color treatment with score 6,20, aroma 6,30, taste 6,35 texture 6,36 and general acceptability 6,52.