Neneng Marlinda

ETD - Unsyiah Central Library

ELECTRONIC THESIS AND DISSERTATION UNSYIAHTITLEPEMBUATAN FRENCH FRIES SUKUN (ARTOCARPUS ALTILIS) DENGAN VARIASI JENIS SUKUN DANPERENDAMAN DALAM KALSIUM KLORIDA (CACL2)ABSTRACTPembuatan French fries sukun (Artocarpus altilis) dengan Variasi Jenis Sukun dan Perendaman dalam Kalsium Klorida (CaCI2)The Making of French Fries from Breadfruit (Artocarpus Altilis) with the Variation of Breadfruitâ€™s Types and Soaking inCalcium Chloride (CaCl2)Neneng Marlinda1, Yanti Meldasari Lubis2, Novi Safriani21Student of Faculty of Agriculture Unsyiah, Banda Aceh2Lecturer of Department of Agricultural Product Technology Unsyiah, Banda AcehABSTRAKTanaman penghasil karbohidrat di Indonesia sangat beraneka ragam, antara lain dari jenis umbi-umbian dan beberapa jenis serealia.Buah sukun juga merupakan penghasil karbohidrat, namun pemanfaatanya masih kurang. Sejak pemerintah menggalakkandiversifikasi pangan, pemanfaatan buah sukun sebagai bahan pangan semakin penting. Buah sukun bisa dikembangkan lebih lanjutuntuk menghasilkan aneka makanan lain yang menarik, yaitu  french fries sukun. Saat ini french fries berbahan baku kentangmerupakan produk olahan yang digemari masyarakat. Rancangan penelitian yang digunakan adalah rancangan acak kelompok(RAK) pola faktorial yang terdiri atas 2 faktor. Faktor pertama  adalah jenis sukun  (S) terdiri dari dua taraf yaitu S1 = SukunGundul dan S2 = Sukun Kecil . Faktor kedua konsetrasi Kalsium klorida (K), yang terdiri atas tiga taraf yaitu K1 = 1,5 %, K2 = 2,5%, K3 = 3,5 %. Kombinasi perlakuan dalam penelitian ini adalah 2 Ã— 3 = 6 (enam) kombinasi perlakuan dan menggunakan 3(tiga) kali ulangan, sehingga diperoleh 18 satuan percobaan. Hasil penelitan menunjukkan bahwa jenis sukun dan konsentrasikalsium klorida berpengaruh sangat nyata terhadap kadar air, dan  warna french fries sukun. Perlakuan terbaik berdasarkan ujiorganoleptik diperoleh dari kombinasi perlakuan sukun gundul dan konsentrasi CaCI2 1,5 % yang menghasilkan French fries sukundengan kandungan air 22,77%, kadar lemak 36,52%, penyerapan minyak 22,46 %, kadar pati 77g/100g, dan kadar gula reduksi1,58g/100g.Kata kunci : French fries, sukun, CaCI2Carbohydrate crops in Indonesia are very diverse, some of which are tubers and cereals. Breadfruit is also one of carbohydratesources, but its usage is still limited. Since the government has promoted food diversification, the utilization of breadfruit becomesmore important. Breadfruit can be produced into a variety of delicious foods, such as breadfruit french fries. Currently, french friesmade from potatoes are popular with the public. This research was designed by using a randomized block design (RBD) factorialwith two factors. The first factor was the type of breadfruit (S) consisting of two levels; S1 = Gundul Breadfruit and S2 = Smallbreadfruit. The second factor was concentration of calcium chloride (K) consisting of three levels; K1 = 1.5%, K2 = 2.5%, K3 =3.5%. Combination treatment in this study was 2 Ã— 3 = 6 (six) treatments with 3 (three) replications, in order to obtain 18experimental units. The results showed that the type of breadfruit and the concentration of calcium chloride gave a very significanteffect on water content, and the color of french fries. The best treatment based on organoleptic test was obtained from the combinedtreatment between gundul breadfruit and CaCI2 1.5%. This combination resulted 22.77% water content, 36.52% fat content, oilabsorption 22.46%, 77g/100g starch content, and 1.58g/100g reducing sugar.Keywords: French fries, breadfruit, CaCI2

PEMBUATAN FRENCH FRIES SUKUN (ARTOCARPUS ALTILIS) DENGAN VARIASI JENIS SUKUN DAN PERENDAMAN DALAM KALSIUM KLORIDA (CACL2)

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