Characteristics of french fries from cocoyam (Xanthosoma Sagittifolium) using various edible coating and concentration of calcium chloride (CaCl2)

2nd Nommensen International Conference on Technology and Engineering

Hudi, L.^1 ; Ismayanti, F.A.^1 ; Nurbaya, S.R.^1

Program Studi Teknologi Hasil Pertanian, Universitas Muhammadiyah Sidoarjo, Jl. Raya Gelam No. 250, Candi, Sidoarjo, Jawa Timur, Indonesia^1

关键词: Block designs;    Carrageenans;    Edible coating;    French fries;    Hardness values;    Maltodextrins;    Organoleptic characteristics;    Xanthosoma sagittifolium;   

Others  :  https://iopscience.iop.org/article/10.1088/1757-899X/420/1/012070/pdf
DOI  :  10.1088/1757-899X/420/1/012070

来源: IOP

【 摘 要 】

French fries is one of the most favourite foods, usually made of potato. Cocoyam has similar characteristics with potato, so it may substitute potato, as it price much cheaper than potato. This study aims to determine the effect of various edible coating (CMC, maltodextrin, and carrageenan) and calcium chloride (CaCl2) concentration (0%, 1%, 2%) on characteristics of cocoyam french fries. Randomized block design that arranged as factorial was used in this experiment. The difference between the mean values were analyses using Tukey test (p