Open AccessThe effect of edible coating application based on cassava starch and calcium chloride concentration on the quality of orange sweet potatoes french fries
Author(s) -
Rizki Isnaini,
Mimi Nurminah,
Zulkifli Lubis
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/454/1/012110
Subject(s) - french fries , starch , orange (colour) , food science , calcium , chemistry , coating , snack food , chloride , horticulture , organic chemistry , biology
French fries is snack which usually made from potatoes with the first frying treatment and then frozen. Orange sweet potatoes can also proceed to become French fries as diversifying food form. This study used two factors, the concentration of cassava starch (CCS): (0.5%, 1.0%, 1.5%) and the concentration of calcium chloride (CCl 2 ): (0.5%, 1.0%, 1.5%, 2.0%). The best edible coating was from cassava starch concentration of 0,5% and calcium chloride concentration of 2,0% of French fries.