The objective of this study was determined the concentration of firming agent and cooking
methods on the characteristics of french fries taro.The design used in this study to analyze the data
from the experiment is a simple linier regression with the independent variable (x) is the
concertrasion of firming agent consisting of 0.5%, 1%, and 1.5% and cooked method at frying
methods of 170
0
C and drying method of 70
0
C. The dependent variable (y) consists of the water
content, and total sugar content.Preliminary observations by using the organoleptic test scoring
responses obtained type of firming agent is selected NaHCO
3
1% with a grayish-white color
attributes, texture, mouthfeel, and taste of taro.
The results of primary research french fries taro has been done on the method of frying at a
temperature of 170
0
C, a drying method at a temperature of 70
0
C and soaking firming agent with a
concentration of 0.5%, 1%, and 1.5% showed a correlation temperature cooking method and the
concentration of firming agent NaHCO
3
to decreased levels of water and total sugar content
indicated by the value of the correlation coefficient (r) of linear regression on a combination of each
treatment. Correlation coefficient (r) combination of temperature varies with the concentration of
NaHCO
3
firming agent remains on water content values obtained for all treatments r = 1; and the
correlation coefficient (r) a combination of firming agent NaHCO
3
concentration that varies with
the temperature remained on water content is R70 = -0.15554; R170 = -0.3273. While the influence
of the concentration of firming agent interaction NaHCO
3
and cooking methods on water content of
french fries taro leave regression value 0.05 which showed a significant regression coefficient with
a value of R Square 0.86 = 86% means that the model fit is quite good. Correlation coefficient (r)
combination of temperature varies with the concentration of NaHCO
3
firming agent remains on the
total sugar is r0.5 = 1; r1 = -1; R1.5 = 1; and the correlation coefficient (r) a combination of
firming agent NaHCO
3
concentration that varies with the temperature stays the total sugar content
is R70 = 0.9640; R170 = 0.8686. While the influence of the concentration of firming agent
interaction NaHCO
3
and cooking methods of the total sugar content of french fries taro give 0.0597
regression that shows the regression coefficient is not significant to the value of R Square 0.85 =
85% means that the model fit is quite good.
Test results Scoring french fries taro best sample is a sample a2b1 is soaking firming agent
NaHCO
3
1% with a frying pan at a temperature of 170
0
C which has a water content of 18:50%, and
sugars are a total of 30.69% and the hardness is equal to that obtained with the measurement of
premises using texture analyzer tool equel 4979,99 g force
