Effect of Edible Coating on Quality of Chips from Potato Variety Granola

Condro Wibowo, Rumpoko Wicaksono, Erminawati Erminawati


In recent years, Indonesia requires a large quantity of potatoes to meet demands. The required tuber is processing potato for producing French fries and potato chips. In order to provide sufficient supply throughout the year, import is conducted. It occurs due to the widely variety cultivated in Indonesia is Granola that reach about 90% of total area. Due to its inherent characteristic, the tuber is appropriate for table potato and not for processing one. Therefore, an alternative treatment is required for using variety Granola for processing purpose. An alternative is processed Granola tuber into flour and used it as raw material for processed food. This research aims to evaluate the properties' of potato chips that resulted from various combinations of other flours and application of edible coating. Tuber variety Granola was obtained from the potato farmers in Dieng, one of a central potato producer in Indonesia. Tuber was powdered and used as raw material for chips combined with other flours include: wheat, rice and maize flour. In addition, edible coating was introduced before frying of potato slices. Starch based edible coating was applied in this research. Quality of potato chips observed were: content of moisture, ash and fat, and sensory properties including colour, crispiness, flavor and overall acceptance. The result shows that through mixing with other flour, potato flour from variety Granola can be utilized as raw material for potato chips. Application of edible coating significantly improves the quality of chips by minimizing oil absorption during frying. Chips produced in the present research are accepted by the panellist; nonetheless, any effort is still required in order chips' quality meets the criteria of Indonesian National Standard (SNI).


potato; chips; flour; tuber; Granola

Full Text:



Fuglie, K. O., W. Adiyoga, R. Asmunanti, S. Mahalaya and R. Suherman, Farm Demand for Quality Potato Seed in Indonesia, Agricultural Economics 3: 257-266, 2006.

Wibowo, C., E. Pawelzik, E. Delgado and Nurpilihan, Strengthening Food Security Program by Utilization of Medium Altitudes Land on Potato Cultivation, Journal of Agriculture and Rural Development in the Tropics and Subtropics 80: 53-60.

Mu T. and H. Sun, Progress in Research and Development of Potato Staple Food Processing Technology, Journal of Applied Glycoscience 64: 51-64, 2017.

Nemar, E., A. Dilmi Bouras, M. Koiche. N.E. Assal, A. Meizaini and J. Prodhomme, Bread Quality Subsituted by Potato Starch instead of Wheat Flour. Italian Journal of Food Science, 27: 345-350, 2015.

Murayama D., T. Kimura, K. Tsuboi, D. Yamada, D. M. Santiago, H. Koaze and H. Yamauchi, Applicability of Dry Flours Produced from a Table Potato Variety (Solanum tuberosum L. cv. May Queen) in Bread Making, Food Science and Technology Research 21 (3): 285-290, 2015.

Liu X.E., T. H. Mu, H. N. Sun, M. Zhang and J. W. Chen, Influence of Potato flour Dough on Rheological Properties and Quality of Steamed Bread, Journal of Integrative Agriculture 15 m(11): 2666-2676, 2016.

Garayo, J. and R, Moriera, Vacuum Frying of Potato Chips, Journal of Agricultural Engineering 55: 181-191, 2002.

Mellema, M., Mechanism and Reduction of Fat Uptake in Deep-fat Fried Foods, Trends in Food Science and Technology 14: 364-373, 2003.

Zhu, F., Y.Z. Cai, J. Ke and H. Corke, Composition of Phenolic Compounds, Amino Acids and Reducing Sugars in Comercial Potato Varieties and Their Effects on Acrilamide Formation, Journal of the Science of Food and Agriculture 90: 2254-2262, 2010.

Flores-Lopez, M. A. Cerqueira, D. Rodriguez and A. A. Vicente, Perspectives on utilization of edible coatings and nano-laminate coatings for extension of postharvest storage of fruits and Vegetables, Food Engineering Review 8: 292-305, 2016.

Galgano F., N. Condelli, F. Favati, V. Di Bianco, G. Perretti and M.C. Caruso, Biodegradable packaging and edible coating for fresh-cut fruits and vegetables, Italian Journal of Food Science 27 : 1-20, 2015.

Galus, S. and J. Kadzinska, Food applications of emulsion-based edible ï¬lms and coatings. Trend in Food Science and Technology 45: 273-283, 2015.

Hua X., K. Wang, R. Yang, J. Kang and H. Yang, Edible coatings from sun flower head pectin to reduce lipid uptake in fried potato chips, LWT-Food Science and Technology 62: 1220-1225, 2015.

Maher Z. Elsabee M. Z. and E.S. Abdou, Chitosan Based Edible Films and Coatings: A Review. Materials Science and Engineeering 33: 1819-1841, 2013.

Valdes A., N. Burgos, A. Jiménez and M. Garrigós, Natural Pectin Polysaccharides as Edible Coatings, Coatings 5:865-886, 2015.

Azeredo, H.M.C. and K. W Waldron, Crosslinking In Polysaccharide And Protein Films and Coatings For Food Contact-A Review. Trends in Food Science and Technology 52 : 109-122, 2016.

Fakhouri, F.M., S. M. Martellia, T. Caonc, J. I. Velascod, and L. H. Mei, Edible ï¬lms and coatings based on starch/gelatin: Film Properties and Effect of Coatings on Quality of Refrigerated Red Crimson Grapes. Postharvest Biology and Technology 109: 57-64, 2015.

Souza M.P., A. F. Vaz, M. A. Cerqueira, J. A. Texeira, A. Vicente, and M.G. Carneiro-da-Cunha, Effect Of An Edible Nanomultilayer Coating By Electrostatic Self-Assembly On The Shelf Life Of Fresh-Cut Mangoes. Food Bioprocess Technology 8: 647-654, 2015.

Chandra, S. and Samsher, Assesment of Functional Properties of Different Flours, African Journal of Agricultural Research, 8(38): 4849-4852, 2013.

DOI: http://dx.doi.org/10.18517/ijaseit.8.5.4331


  • There are currently no refbacks.

Published by INSIGHT - Indonesian Society for Knowledge and Human Development