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ABSTRACT
Processing of Purple sweet potato into chips is one way to increase the economic value.
Crispness as one of the important parameters for chips quality should to be pursued. Thickness
of slice and sodium bicarbonate concentration is determinant factors in crispness. The aims of
this study were to determine the effect variations of slices thickness and concentrations of
sodium bicarbonate on the chips crispness and obtain the combinations that could produce
chips with the best crispness. Chips crispness was analyzed using Non-Numeric Multi PersonMulti Criteria Decision Making (MP-MCDM) as organoleptic test. The results showed that
combination of slice thickness of 1 mm with NaHCO3 consentration of 3 g/L (KB) and slice
thickness of 2 mm with NaHCO3 consentration of 3 g/L (KE) to be the best treatment and
preferred by the panelists (SK).
Key word; organoleptic test, Crispness, Thickness of slice, concentrations of sodium
bicarbonate