Rusnanna Rusnanna, St. Sabahannur, Suraedah Alimuddin


The aim of the study was to determine the effect of blanching time and sodium sulfite concentration on the quality of vacuum fried potato chips. The research was conducted at the Post-Harvest Technology Laboratory, Faculty of Agriculture, Muslim University of Indonesia. The study took place from June to July 2021. The study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor consisted of three levels, namely without blanching, blanching 5 minutes and blanching 10 minutes. The second factor is the concentration of Sodium Sulfite which consists of three levels, namely, 0.1%, 0.2% and 0.3%. Parameters observed were yield, moisture content, fat content and organoleptic tests for crispness, color, aroma and taste. The results showed that blanching time and sodium sulfite concentration had no significant effect on the quality of potato chips except for crispness, color, taste and aroma, where treatment with 0.2% concentration and without blanching produced potato chips with the highest level of crunchiness with a score of 3.61 (crispy). ). While the sodium sulfite concentration of 0.3% with a blanching time of 10 minutes resulted in the color of potato chips with a score of 4.78 (bright yellow). In terms of aroma, the concentration of 0.1% sodium sulfite without blanching produced the highest aroma with a score of 4.25 (typical of potatoes), then in terms of taste the panelists liked the most was the concentration of 0.3% sodium sulfite without blanching with a score of 4.75 ( really like).


Potato; Chips; Blanching; Sodium Sulfite,Vacuum Frying

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