Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips

Jati, Ignasius Radix A.P., Kisima, Alvian, Ristiarini, Susana and Suseno, Thomas Indarto Putut (2020) Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips. Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips, 443 (012050). pp. 1-8. ISSN 17551307, 17551315

	Text (Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips) 22-pi-Effects_of_different_soaking_.pdf Download (1MB)
	Text (Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips) 22-pi-Effects_of_different_soaking_hasil cek similarity.pdf Download (1MB)
	Text (Effects of different soaking time using calcium chloride extracted from eggshell on physicochemical and organoleptic properties of sweet potato chips) 24-pi-Effects_of_different_soaking_.pdf Download (866kB)

Abstract

The aims of this research were to investigate the effects of different soaking times using CaCl2 on the physicochemical and organoleptic properties of sweet potato chips. The concentration of CaCl2 was 0.5%. Meanwhile the soaking times were 5; 10; 15; 20; 25; and 30 minutes. The result showed that the moisture content of sweet potato chips was decreased (6.39% - 2.57%) with the longer soaking time. On the other hand, the ash contents were risen up to 2.27% in 30 minutes of soaking. The hardness of sweet potato chips was reached the lower level (477 gf) on 15 minutes of soaking time, more than 15 minutes, the hardness was rise. The crispness of sweet potato chips reached its optimum level (1.4457 gf) on 15 minutes of soaking time. The longer soaking time was preferred by the panelist. Meanwhile, there was no significant difference in the taste. For the aftertaste, the 15 minutes time soaking time had the highest score (4.22). Based on the result, CaCl2 extracted from eggshell could be potentially applied for food processing.

Item Type:	Article
Subjects:	Agriculture and Food Technology
Divisions:	Proceeding
Depositing User:	F.X. Hadi
Date Deposited:	22 Jun 2023 08:21
Last Modified:	22 Sep 2023 01:45
URI:	http://repository.ukwms.ac.id/id/eprint/35180

Actions (login required)

View Item