Sifat fisiko-kimia tiga jenis singkong (manihot esculenta) dan sifat sensoris keripik yang dihasilkan: Studi kasus pengrajin keripik singkong di Samarinda

Abstract

Physico-chemical properties of three varieties of cassava (Buton Cassava, Pacar Cassava and Yellow Cassava) were described in this research, as well as their correlation with the sensory properties of fried cassava chips produced. The experiment was arranged in completely randomized design, each treatment was replicated for 3 times. Physico-chemical data (water, ash, fiber, fat, protein and carbohydrate content, as well as starch gelatinization temperature) were analysed analyzed using ANOVA, followed by LSD test for treatment showed significantly difference (p<0.05). The sensory properties data (hedonic and quality hedonic for crispness, color and taste of fried cassava chips) were analysed Kruskal Wallist test followed by Multiple Comparison Test for treatment showed significant difference (p<0.01). Physico-chemical of the three types of cassava showed significantly different for water and carbohydrate content as well as starch gelatinization temperature. Fried cassava chips produced from the three varieties of cassava showed significantly different on hedonic and quality hedonic sensory characteristics for color and crispness, but not for taste. The most preferred fried cassava chips crispness was provided by Buton and Pacar varieties, which showed same quality hedonic sensory value of 5.04 (crispy, from scale of 1-7 for very uncrispy to very much crispy). However the most preferred color of chips was provided only by Buton variety, which showed quality hedonic sensory value of 2.47 (slightly yellowish white, from scale of 1-7 for white to yellow).