Pengaruh Jenis Larutan Perendaman Terhadap Sifat Fisik dan Organoleptik Keripik Kulit Ubi Kayu

Cassava peel has high nutrient content and has the opportunity to be processed into chips. Processing of cassava peel chips requires soaking treatment to produce a crisper texture. The purpose of this study was determining the right type of soaking solution to produce the best cassava peel chips. The result showed that the immersion treatment with CaCO3 solution produced chips with the best physical properties having the hygroscopic value, absorption capacity, expansion volume of 0.105g, 12.95%, and 10,05%, respectively. Organoleptically the chips were liked for its task (2.30), somewhat like for its colour (2.47) texture were liked (2.53) and overall the chips were liked (2.50) by panelist. The chips were also having a brown colour (3.03) and a crispy texture (3.13). Keywords: cassava peel, chips, soaking solution   ABSTRAK Kulit ubi kayu memiliki kandungan gizi yang tinggi dan berpeluang untuk diolah menjadi keripik. Pengolahan keripik kulit ubi kayu memerlukan perlakuan perendaman agar menghasilkan tekstur yang lebih renyah. Tujuan penelitian ini untuk menentukan jenis larutan perendaman yang tepat untuk menghasilkan keripik kulit ubi kayu terbaik. Hasil penelitian menunjukkan bahwa perlakuan perendaman dengan larutan CaCO3 menghasilkan sifat fisik keripik terbaik dengan nilai higroskopis 0,105g, daya serap 12,95%, volume pengembangan 10,05 % dan berdasarkan uji hedonik menunjukkan rasa suka (2,50), warna agak suka (2,47), tekstur suka (2,53) dan overall suka (2,50) sedangkan untuk uji mutu hedonik menunjukkan warna coklat (3,03) dan tekstur renyah (3,13). Kata kunci: keripik, kulit ubi kayu, larutan perendam