PENGARUH KONSENTRASI NATRIUM BIKARBONAT DAN SUHU PENGGORENGAN TERHADAP KUALITAS KERIPIK TALA (Colocasia escukenta L.)

This study aims to determine the effect of sodium bicarbonate concentration on the quality of taro chips, determine the effect of frying temperature on the quality of taro chips and determine the effect of the interaction between sodium bicarbonate concentration and frying temperature on the quality of taro chips. This research was conducted at the Post-Harvest Technology Laboratory, Faculty of Agriculture, Indonesian Muslim University. The study runs from June to July 2023. This study was compiled and designed using a Complete Randomized Design (RAL) factorial pattern consisting of 2 factors. The first factor, the concentration of Sodium Bicarbonate which consists of three levels, namely: A0 = No treatment, N1 = 1g, N2 = 2g, The second factor, frying temperature consists of two levels, S1 = 80 °C, S2 = 90 °C. Based on the research that has been carried out, it can be concluded that. Soaking taro without using NₐHCO₃ produces taro chips with good quality based on a low moisture content value of 2.23% and low fat content of 15.35%, the best frying temperature in making taro chips is 80°Cbased on a low moisture content value of 2.03%, ash content of 2.60% and fat content of 19.59% and Taro soaking without using NₐHCO₃ With frying temperature produces taro chips with good quality based on low fat content of 16.21% with a color score of 3.0 (very like), taste with a score of 3.0 (very like), aroma with a score of 3.0 (very like) and crispness with a score of 3.0 very like.