Effect of Calsium Hydroxide Concentrations and Soaking time on Quality of Cassava Leaf Chips

Chips are a snack known with savory and crunchy taste. One of the main challenges in chip products is a chieve the desired crispiness. To enhance crispiness, calcium hydroxide solution is often used, as it helps improve the texture by varying the hardness levels of the chips. This research aimed to evaluate the effect of calcium hydroxide concentrations and soaking times on the quality of cassava leaf chips. A two-factorial Completely Randomized Design (CRD) was applied, involving calcium hydroxide concentrations (15%, 20%,25%) and soaking time (10, 15, 20 min). The results indicated that the effect of calcium hydroxide concentrations and soaking time did not significantly affect water content, ash content, organoleptic test (color, taste and crispiness). The best results were obtained with 25% calcium hydroxide concentration and a 10-minute soak, yielding chips with 9.51% water content, 0.89% ash content, color (4.20, like), taste (3.27, normal), and crispiness (4.37, like).