Karakteristik Fisika-Kimia Kulit Singkong Asal Samarinda dan Akseptabilitas Sensoris Keripiknya Sebagai Camilan Diet

https://doi.org/10.22146/agritech.35291

Krishna Purnawan Candra(1*), Ainudin Ainudin(2), Muhammad Arifin(3), Yuliani Yuliani(4)

(1) Mulawarman University
(2) Dinas Pertanian Kabupaten Kutai Barat, Jl. Komplek Perkantoran, Sendawar, Kabupaten Kutai Barat 75776
(3) PT Anugerah Energitama, Palma Serasih Group, Kecamatan Muara Wahau, Kabupaten Kutai Timur
(4) Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Mulawarman Jl. Tanah Grogot, Kampus Gunung Kelua, Samarinda 75119
(*) Corresponding Author

Abstract


The aim of this research was to determine the physicochemical characteristics of cassava peel and the sensory acceptability of its chip form three varieties generally planted in Samarinda, e.g. Pacar, Kuning/Mentega, and Buton cassava. The flour of the three cassavas pulp has HCN content of 14.04, 12.02, and 19.38 mg/kg. A single factor experiment arranged in Completely Randomized Design and each treatment was repeated nine times. Thickness, moisture content, crude fibre content, and ash content of the casava peel were observed, as well as hedonic and quality hedonic sensory acceptability of cassava peel chips for crispiness, taste, aroma, and colour. The result showed that except moisture content, the peel of the three cassava varieties was significantly different (p<0.05) for the thickness, crude fibre content and ash content. The moisture content of the three cassava varieties was around 66.70-70.07%. Peel of Pacar, Kuning/Mentega and Buton cassava has a thickness of 1.52, 2.32, and 1.84 mm, the crude fibre content of 2.70, 2.18, 1.68%, and ash content of 1.19, 2.18, and 0.94%, respectively. The cassava peel chips of the three cassava varieties were significantly different (p<0.05) for hedonic and quality hedonic acceptability (crispiness, taste, aroma, and colour). Pacar cassava showed the most acceptable for crispiness and taste, which has a hedonic and hedonic quality scale of 4.50 (1-7, crispy moderately to crispy) and 5.35 (1-7, taste moderately like cassava to taste like cassava).


Keywords


Cassava peel; chips; diet snack



References

Aini, L. N. (2013). Substitusi Tepung Kulit Singkong Rendah HCN Pada Pembuatan Roti Tawar. Skripsi. Universitas Gadjah Mada. Retrieved from http://etd.repository.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=65493 [20 Desember 2015]

Badan Standardisasi Nasional. (1992). Cara Uji Makanan Dan Minuman SNI 01-2891-1992. Badan Standardisasi Nasional, Jakarta.

Pratiwi, I.D. (2013). Pengaruh substitusi tepung kulit singkong terhadap kualitas muffin. Food Science and Culinary Education Journal, 2(1), 17–23.

Eze, S.O., & Azubuike, A. (2010). Assessment of the physicochemical properties and application of some cassava varieties. Research Journal of Applied Science, 5(4), 309–314.

Falade, K.O., & Akingbala, J.O. (2010). Utilization of Cassava for Food. Food Reviews International, 27(1), 51-83. https://doi.org/10.1080/87559129.2010.518296

Hermanto, & Fitriani. (2018). Pengaruh lama proses fermentasi terhadap kadar asam sianida (HCN) dan kadar protein pada kulit dan daun singkong. Jurnal Riset Teknologi Industri, 12(2), 169–180.

IFAD, & FAO. (2000). The World Cassava Economy: Facts, trends and outlook. FAO Corporate. Rome: IFAD FAO. Retrieved from http://www.fao.org/docrep/009/x4007e/x4007e00.htm [20 Desember 2015]

Mahanany, D. (2013). Pemanfaatan Tepung Kulit Singkong Sebagai Bahan Substitusi Pembuatan Mie Basah Ditinjau Dari Elastisitas Dan Daya Terima. Naskah Publikasi. Program Studi DIII Gizi Fakultas Ilmu Kesehatan Universitas Muhammadiyah Surakarta, Surakarta. https://doi.org/10.1007/s13398-014-0173-7.2

Moreno-Piraján, J.C., & Giraldo, L. (2010). Study of activated carbons by pyrolysis of cassava peel in the presence of chloride zinc. Journal of Analytical and Applied Pyrolysis, 87(2), 288–290. https://doi.org/10.1016/j.jaap.2009.12.003

Morgan, N.K., & Choct, M. (2016). Cassava: Nutrient composition and nutritive value in poultry diets. Animal Nutrition, 2(4), 253–261. https://doi.org/10.1016/j.aninu.2016.08.010

Ofuya, C.O., & Obilor, S.N. (1993). The suitability of fermented cassava peel as a poultry feedstuff. Bioresource Technology, 44(2), 101–104. https://doi.org/10.1016/0960-8524(93)90181-A

Okpako, C.E., Ntui, V.O., Osuagwu, A.N., & Obasi, F.I. (2008). Proximate composition and cyanide content of cassava peels fermented with Aspergillus niger and Lactobacillus rhamnosus. Journal of Food, Agriculture and Environment, 6(2), 251–255.

Olafadehan, O.A., Olafadehan, O.O., Obun, C.O., Yusuf, A.M., Adewumi, M.K., Omotugba, S.K., & Daniel, N.E. (2012). Influence of processing cassava peels on the hydrogen cyanide concentration, nutritive value and performance of growing rabbits. Tropical Animal Health and Production, 44(2), 285–291. https://doi.org/10.1007/s11250-011-0016-x

Osei, S.A., Asiamah, M., & Atuahene, C.C. (1990). Effects of fermented cassava peel meal on the performance of layers. Animal Feed Science and Technology, 29(3–4), 295–301. https://doi.org/10.1016/0377-8401(90)90035-7

Osei, S. A., & Twumasi, I. K. (1989). Effects of oven-dried cassava peel meal on the performance and carcass characteristics of broiler chickens. Animal Feed Science and Technology, 24(3–4), 247–252. https://doi.org/10.1016/0377-8401(89)90146-6

Prabawati, S., Richana, N., & Suismono. (2011). Inovasi pengolahan singkong meningkatkan pendapatan dan diversifikasi pangan. Sinartani. Jakarta. Retrieved from www.litbang.deptan.go.id. [20 Desember 2015]

Resimanuk, Y.H., Nizar, A., & Despita, R. (2018). Pemanfaatan limbah kulit singkong menjadi dendeng kulit singkong dengan penambahan berbagai sumber protein. Jurnal Agriekstensia, 17(1), 1–9.

Sánchez, T., Dufour, D., Moreno, J.L., Pizarro, M., Aragón, I.J., Domínguez, M., & Ceballos, H. (2013). Changes in extended shelf life of cassava roots during storage in ambient conditions. Postharvest Biology and Technology, 86, 520–528. https://doi.org/10.1016/j.postharvbio.2013.07.014

Sani, A., Awe, F.A., & Akinyanju, J.A. (1992). Amylase synthesis in Aspergillus flavus and Aspergillus niger grown on cassava peel. Journal of Industrial Microbiology, 10(1), 55–59. https://doi.org/10.1007/BF01583634

Sikkin, A.H., & Candra, K.P. (2015). Sifat fisiko-kimia tiga jenis singkong (Manihot esculenta) dan sifat sensoris keripik yang dihasilkan: Studi kasus pengrajin keripik singkong di Samarinda. Jurnal Teknologi Pertanian Universitas Mulawarman, 10(1), 36–40.

Silva, T.M., Alarcon, R.F., Damasio, A.R. de L., Michelin, M., Maller, A., Masui, D. C., Terenzi, H.F., Jorge, J.A., Polizeli, M. de L.T.M. (2009). Use of Cassava peel as carbon source for production of amylolytic enzymes by Aspergillus niveus. International Journal of Food Engineering, 5(5), 1556–1558. https://doi.org/10.2202/1556-3758.1629

Sivakumar, S., Senthilkumar, P., & Subburam, V. (2001). Carbon from Cassava peel, an agricultural waste, as an adsorbent in the removal of dyes and metal ions from aqueous solution. Bioresource Technology, 80(3), 233–235. https://doi.org/10.1016/S0960-8524(00)00179-6

Soekarto, S.T. (1985). Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Bhratara Karya Aksara, Jakarta.

Sofiani, F.R. (2015). Pengaruh Bahan Perendam Yang Berbeda Terhadap Kualitas Keripik Kulit Singkong. Skripsi. Jurusan Tata Boga - Fakultas Teknik UM. Universitas Negeri Malang. Retrieved from http://karya-ilmiah.um.ac.id/index.php/Skripsi-Tata-Boga/article/view/38962

Sudarmadji, S., Haryono, B., & Suhardi. (2010). Prosedur Analisa Bahan Makanan dan Pertanian. Liberty, Yogyakarta.

Yerizam, M., Zarman, M., & Manggala, A. (2018). Reduksi HCN didalam singkong Karet (Manihot glaziovii) dengan proses perendaman. Jurnal Teknik Kimia, 24(3), 60–64.



DOI: https://doi.org/10.22146/agritech.35291

Article Metrics

Abstract views : 2537 | views : 4318

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2021 Krishna Purnawan Candra, Ainudin Ainudin, Muhammad Arifin, Yuliani Yuliani

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:

Emerging Source Citation Index Directory of Open Access Journals CABI.org Dimensions Google Scholar Sinta Garuda

agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.

website statisticsView My Stats