Enzymatically Improving the Quality of Gadung Chips ( Dioscorea hispida Dennst ) to Increase Selling Value

Vernanda Dwi Novita Tristiana, Arif Ridwanto, Cahyo Indarto, Muhammad Fakhry

Abstract


Quality is the most important aspect that needs to be considered in a product. A quality product has a high economic value and increases consumer interest when purchasing the product. Gadung chips (Dioscorea hispida Dennst) are snacks made from gadung tubers by going through several stages such as peeling, slicing and frying. Gadung chips have a hard texture compared to other chips such as potato and cassava chips. Gadung chips are still ranked below cassava and potato chips in the consumption of many types of chips in Indonesia, this is because the quality produced in Gadung chips is still not widely accepted by the public. This is in line with data from the Central Bureau of Statistics which shows that the production capacity of cassava and potatoes is higher than that of gadung tubers. Efforts can be made to increase the selling value and texture quality of gadung chips by enzymatically modifying polysaccharides. Enzymatic polysaccharide modification aims to improve the quality of gadung chips so that it is expected to compete with other chips and be accepted by the wider community. The advantage of the enzymatic method is that it is safe and harmless to foodstuffs and has economic value, making it very effective to use. The purpose of this research is to increase the selling value of Gadung chips by enzymatically improving the quality so that it can compete with other chips. The results of this polysaccharide modification showed that the quality of crispness increased by 38% compared to without modification, the flavor increased by 30%, and the brightness of the product increased by 11%.

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References


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