PROCESS OF MAKING BANANA PEEL CHIPS (Musa paradisiaca Var Raja) USING DIFFERENT CONCENTRATIONS OF BETEL LIME SOLUTION

Chips are crispy snacks made from processed agricultural products and can be stored for a long time. The general criteria for chips are that they contain carbohydrates, have a dry appearance, make a sound when consumed, and are easily broken. The factors that encourage the formation of crispy chips include initial treatment in the form of soaking using materials such as lime solution. The purpose of this study was to determine the effect of soaking banana peels with different concentrations of lime solution on the quality of banana peel chips. This study used the Completely Randomized Design (CRD) method with 5 treatments, namely A = 0%, B = 2%, C = 4%, D = 6% and E = 8% as many as 4 replications so that 20 experimental units were obtained. The results of the study showed that the treatment of soaking in lime solution with different concentrations, namely A = 0%, B = 2%, C = 4%, D = 6% and E = 8% had a significant effect on the value of water content, ash content and organoleptic color, but did not have a significant effect on the organoleptic taste, aroma and texture. The banana peel chips product with the lowest water content was found in the treatment with a concentration of 8% lime (7.59%) and the lowest ash content in the concentration of 2% lime (10.94%). The best acceptance based on consumer preferences was obtained in the treatment without soaking in the solution betel lime (0%) with color characteristics of 3.67, taste 3.72, aroma 3.80, and texture 3.77 at the level of acceptance of liking.