Study of making Potato Chips local kalosi variety with pre-treatment

Abstract

Potato chips are a snack that is loved by the people. The purpose of this study was to examine the making of kalosi potato chips with some immersion treatment of Kalosi potato chips. The study was conducted at the Postharvest Laboratory of AIAT South Sulawesi from June to December 2017. The design of the RAL trial with 3 replications with 6 immersion treatments namely in water, Ca(OH)2 0.5% solution, Ca(OH)2 1%, Na2S2O5 0.5%, Na2S2O5 1%, CaCl2 0.5% and CaCl2 1%. The results showed that the chemical characteristics were significantly different between all immersion treatments. While the organoleptic characteristics were not significantly different from all treatments. The best treatment and fulfilling SNI requirements were local potato chips of Kalosi varieties which were soaked in 1% CaCl2 solution with a yield of 21.39%; the moisture content of 1.61%, fiber 3.71%, fat 13.71%, starch 33.67%, ash 2.46%, and the level of organoleptic of color, aroma, texture and overall acceptance with scores very like.

Effect of Different Soaking Pre-treatments on Quality of Potato Chips Granola Variety (Solanum tuberosum L.)

“…The analysis of variance showed that the soaking treatment had a significant effect on the yield of potato chips. It was the same report that the highest yield of potato chips was the soaking treatment with water only (25.39%) (Dewayani et al, 2020). So it can be said that immersion with CaCl2, Na2S2O5, and Ca(OH)2, has the effect of lowering the yield.…”

The identification of potato genotype diversity based on morpho-agronomy and nutritional traits in the highland areas of Papua, Indonesia

“…Dry matter and starch content are important for food industries. In the potato chip food industry, high dry matter increases yield and crispness and reduces oil absorption in fried products (Johnson et al 2010;Dewayani et al 2020). Mimin Village (KP-O) and Hungku (KB-H) genotypes produced the highest starch content, 75.51%, and 75.04%, respectively.…”

A study of starch content detection and the visualization of fresh-cut potato based on hyperspectral imaging

“…7 These fresh-cut potatoes consume their own nutrients to maintain their metabolic activity, which leads to a continuous decline in their appearance, color, and quality. [8][9][10] Mechanical cutting destroys some starch cells. The metabolic activity of starch cells changes the physical properties and content of starch.…”