PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE DRIED YELLOW SWEET POTATO (Ipomoea. Batatas. L) USING VARIOUS PRETREATMENTS

RACHMADIANI, GHINA (2019) PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE DRIED YELLOW SWEET POTATO (Ipomoea. Batatas. L) USING VARIOUS PRETREATMENTS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Vegetable chip is a rich fiber food. It is made of sliced tubers, for example sweet potatoes, cassava and potatoes. Then, those need a drying process to produce crispy chips. Sweet potatoes have plenty of carbohydrate and calories. These can be dried freeze drying. The aim of this research is to know the influence of the soaking solution type and concentration as a pretreatment towards physicochemical properties of the yellow sweet potatoes chips. Pre-treatment was conducted through soaking in sodium metabisulfite solution (Na2S2O5) 0,20%, 0,25%, 0,30%, calcium chloride (CaCl2) 1%, 1.5%, 2% and calcium hydroxide (Ca(OH)2) 0,5%, 1,0%, 1,5% . Test of physicochemical includes texture, colour, water content, sugar content, beta carotene. The results showed the highest hardness value obtained on immersion in a calcium chloride solution of 2% at 3120.55. The lowest water levels obtained in the soaking solution of 0.3% sodium metabisulfite concentration of 3.15%. The test results obtained on the value of L best soaking concentration of 1.5% calcium hydroxide amounted 82,97. Whereas the highest beta carotene content was obtained by immersing 0.3% sodium metabisulfite by 29.97 ppm.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:49
Last Modified: 28 Nov 2019 01:49
URI: http://repository.unika.ac.id/id/eprint/20424

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