Halimahtussahdiah , Halimahtussahdiah
(2014)
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK DONAT KENTANG READY TO COOK SETELAH PROSES PEMBEKUAN The Physical Characteristics, Chemistry and Organoleptic Potato Doughnut Ready to Cook after The Freezing Process.
KARAKTERISTIK FISIK, KIMIA DAN ORGANOLEPTIK DONAT KENTANG READY TO COOK SETELAH PROSES PEMBEKUAN The Physical Characteristics, Chemistry and Organoleptic Potato Doughnut Ready to Cook after The Freezing Process
.
(Unpublished)
Abstract
ABSTRACT
This research was conducted in Laboratory Total Quality Control (TQC) Faculty of Agricultural Technology, Chemistry Laboratory, Agricultural Biochemistry , Nutrition and food Agricultural Product of Technology, and Non Ruminant Laboratory Faculty of Farms Universitas of Andalas on April to June 2012. The purpose of this research is to perceive how much influence the freezing of the physical characteristics, chemical and organoleptic potato doughnuts ready to cook after the freezing process and as a business opportunity in the food industry. The design used was completely randomized design (CRD) with 6 treatments and 3 replications. The treatment was used to Potato Doughnut ready to cook A (Without freezing), B (Freezing 6 days), C (Freezing 12 days), D (Freezing 18 days), E (Freezing 24 days) dan F (Freezing 30 days). The data obtained in the analysis with the F test then followed by Tukey Honestly Significant Difference (Tukey-HSD) test in the real level of 5 %. The result of this study indicated that the long freezing gives a significantly different effect on the degree of development, moisture content, fat content, oil absorption,ash and protein content, carbohydrate content and starch content and also the calorific value analysis. The results of organoleptic and chemical analysis indicated the product B which is potato doughnut ready to cook by freezing 6 days is the best product with the level of acceptance of panelists for aroma, color, taste 90% and texture 95%, the degree of development 87.67%, water content 21,67%, fat content 23,67%, oil absorption17,00%, ash content 3,00%, protein content 8,67%, carbohydrate content 51,00%, calorific value analysis 422,67 kkal/100gr and starch content 13,00%.
Keywords : potato, potato doughnut, freezing
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