Electronic Theses and Dissertation

Pembuatan 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 Breadfruit’s Types and Soaking in Calcium Chloride (CaCl2)

Neneng Marlinda1, Yanti Meldasari Lubis2, Novi Safriani2
1Student of Faculty of Agriculture Unsyiah, Banda Aceh
2Lecturer of Department of Agricultural Product Technology Unsyiah, Banda Aceh

ABSTRAK
Tanaman 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 menggalakkan diversifikasi pangan, pemanfaatan buah sukun sebagai bahan pangan semakin penting. Buah sukun bisa dikembangkan lebih lanjut untuk menghasilkan aneka makanan lain yang menarik, yaitu french fries sukun. Saat ini french fries berbahan baku kentang merupakan 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 = Sukun Gundul 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 × 3 = 6 (enam) kombinasi perlakuan dan menggunakan 3 (tiga) kali ulangan, sehingga diperoleh 18 satuan percobaan. Hasil penelitan menunjukkan bahwa jenis sukun dan konsentrasi kalsium klorida berpengaruh sangat nyata terhadap kadar air, dan warna french fries sukun. Perlakuan terbaik berdasarkan uji organoleptik diperoleh dari kombinasi perlakuan sukun gundul dan konsentrasi CaCI2 1,5 % yang menghasilkan French fries sukun dengan kandungan air 22,77%, kadar lemak 36,52%, penyerapan minyak 22,46 %, kadar pati 77g/100g, dan kadar gula reduksi 1,58g/100g.

Kata kunci : French fries, sukun, CaCI2


Carbohydrate crops in Indonesia are very diverse, some of which are tubers and cereals. Breadfruit is also one of carbohydrate sources, but its usage is still limited. Since the government has promoted food diversification, the utilization of breadfruit becomes more important. Breadfruit can be produced into a variety of delicious foods, such as breadfruit french fries. Currently, french fries made from potatoes are popular with the public. This research was designed by using a randomized block design (RBD) factorial with two factors. The first factor was the type of breadfruit (S) consisting of two levels; S1 = Gundul Breadfruit and S2 = Small breadfruit. 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 × 3 = 6 (six) treatments with 3 (three) replications, in order to obtain 18 experimental units. The results showed that the type of breadfruit and the concentration of calcium chloride gave a very significant effect on water content, and the color of french fries. The best treatment based on organoleptic test was obtained from the combined treatment between gundul breadfruit and CaCI2 1.5%. This combination resulted 22.77% water content, 36.52% fat content, oil absorption 22.46%, 77g/100g starch content, and 1.58g/100g reducing sugar.

Keywords: French fries, breadfruit, CaCI2

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