ABDUL HAKIM SIKKIN. Faculty of Agriculture Mulawarman University 2010. (Advised by Krishna Purnawan Candra and Marwati)
The purpose of this study was to obtain information about correlation of physical and chemical properties of some varieties of cassava and the sensory properties of chips produced.
The experiment was conducted using completely randomized design with 3 levels of treatment (3 different types of cassava which used Buton Cassava, Pacar Cassava and Yellow Cassava). Each level was carried out with 9 replication for sensory analyzed of chips produced and 3 replication for physical and chemical properties of cassava analyzed. Data of physical and chemical properties of cassava was analyzed with ANOVA using F test, followed by Least Significant Difference test (LSD) for treatment which showed significantly difference (α=5%). While the sensory properties data was analyzed using Kruskal Wallist followed by Multiple Comparison Test for treatment, which showed significant differences (α=10%). Parameters of physical and chemical properties of cassava were water, ash, fiber, fat, protein, and carbohydrate content as well as starch gelatinization temperature, while the parameters of sensory properties are crispness, color and taste of the chips produced.
Different types of cassava showed significant difference on physical and chemical properties for water and carbohydrate content as well as starch gelatinization temperature, chip produced from different varieties of cassava showed difference hedonic and quality hedonic sensory characteristics for color and crispness, but not for taste. The most preferred chips crispness was provided by varieties of Buton and Pacar, which showed same sensory test value of 5.04 (crispy). On the other hand, the most preferred color of chips was provided by variety of Buton which showed properties of quality hedonic of 2.47 (slightly yellowish white).
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