Effect of Edible Coating on Quality of Chips from Potato Variety Granola

Abstract

In recent years, Indonesia requires a large quantity of potatoes to meet demands. The required tuber is processing potato for producing French fries and potato chips. In order to provide sufficient supply throughout the year, import is conducted. It occurs due to the widely variety cultivated in Indonesia is Granola that reach about 90% of total area. Due to its inherent characteristic, the tuber is appropriate for table potato and not for processing one. Therefore, an alternative treatment is required for using variety Granola for processing purpose. An alternative is processed Granola tuber into flour and used it as raw material for processed food. This research aims to evaluate the properties' of potato chips that resulted from various combinations of other flours and application of edible coating. Tuber variety Granola was obtained from the potato farmers in Dieng, one of a central potato producer in Indonesia. Tuber was powdered and used as raw material for chips combined with other flours include: wheat, rice and maize flour. In addition, edible coating was introduced before frying of potato slices. Starch based edible coating was applied in this research. Quality of potato chips observed were: content of moisture, ash and fat, and sensory properties including colour, crispiness, flavor and overall acceptance. The result shows that through mixing with other flour, potato flour from variety Granola can be utilized as raw material for potato chips. Application of edible coating significantly improves the quality of chips by minimizing oil absorption during frying. Chips produced in the present research are accepted by the panellist; nonetheless, any effort is still required in order chips' quality meets the criteria of Indonesian National Standard (SNI).