Kale chips with lung flavor as processed products to increase added value

Abstract

Lestari S, Astuti Y, Muttakin S. 2015. Kale chips with lung flavor as processed products to increase added value. Pros Sem Nas Masy Biodiv Indon 1: 1702-1706. Kale is one of the horticultural products that has many fans. Support innovative processing technology is required to increase the added value of kale’s products. The purpose of this study was to test the organoleptic of kale chips with lung flavor and analyze the feasibility of processing kale chips with lung flavor. The study was conducted in Postharvest Laboratory Institute for Agricultural Technology (BPTP) Banten in March-April 2015. The research design used was completely randomized design with 3 treatments; 100% rice flour composition (sample A), 75% rice flour composition: cassava flour (tapioca) 25% (sample B) and 50% rice flour composition: cassava flour (tapioca) 50% (sample C). Tests conducted by 30 trained panelists semi against organoleptic properties include a hedonic test for color, smell, texture and flavor as well as the conclusion of the most preferred product. Data analysis using ANOVA and if significantly different continued with DMRT. The results showed that in the three treatments, for the smell and taste of color parameters did not show any significant differences. For texture, parameters showed significantly different between sample A and sample C with the highest score is sample A with the score is 5.1 (kind of like to like). For favorite products in general, 53.3% of panelists liked the sample A; 20% of panelists liked sample B and 26.7% of panelists liked the sample C. Kale chips processing business sense pulmonary financially feasible to do because it has a gross value of B /C is 1.77.