PENGARUH BERBAGAI KONSENTRASI DAN LAMA PERENDAMAN KALSIUM KLORIDA (CaCl2) TERHADAP MUTU KERIPIK BUNCIS (Phaseolus vulgaris L.) DENGAN SISTIM PENGGORENGAN VAKUM

Abstract

The aim of the study was to determine the effect of CaCl₂ concentration on the quality of chickpea chips using a vacuum frying system. To know the effect of soaking time of CaCl₂ on the quality of chickpea chips using a vacuum frying system. To determine the effect of interaction between concentration and soaking time of CaCl₂ on the quality of chickpea chips using a vacuum frying system. The research was conducted at the Post-Harvest Laboratory, Faculty of Agriculture, Muslim University of Indonesia from July to August 2021. The study used a completely randomized design (CRD) with two factors, repeated 3 times. The first factor is the concentration of CaCl₂ consisting of 3 levels: 0,5%, 1,0%, 1,5%. The second factor is the immersion time consisting of 3 levels: 10 minutes, 20 minutes, 30 minutes. Parameters observed were yield, water content, ash content, fat content, vitamin C content and organoleptic tests for color, aroma, taste and crispness. The results showed that soaking chickpeas in 1,5% CaCl₂ solution produced chips with 3,29% ash content and 0,18% vitamin C content. Soaking chickpeas in CaCl₂ for 30 minutes resulted in the highest vitamin C content of 0,17%. CaCl₂ treatment of 1.0% and soaking time of 30 minutes resulted in the lowest fat content of 11.13%. In the organoleptic test of chickpea chips, the best treatment was 1.5% CaCl₂ immersion for 30 minutes with an acceptance rate of 3,05 color (like), 3,05 (like), taste 3,13 (like) and crispness 3,57 (very much like).