Characteristics Of Ipomea Aquatica-Sulfur Chips Quality From Karo Land, North Sumatera



The research about Characteristics of  Ipomea Aquatica - Sulfur Chips Quality  From Karo Land, North Sumatera was conducted at April until August. This study aims to determine carbohydrate content, protein content, total fat content, sulfur content, water content, ash content, peroxide value, shelf life and organoleptic value of Ipomea aquatica - Sulfur chips from Karo Land, North Sumatera. Protein content was about 9,58%; carbohydrate content was about 5,73%; total fat content was about 11,04%; ash content was about 82,21%; sulfur content was about 54,25%; water content was about 0,15%, peroxide value was about 7,14 meqO2/kg. Shelf life was observed by water content at 27 0C until 90 days without preservatives. Water content increased continuously at 27 0C ie 0,15%  at the first day and 7,3%  at 90 days.  Organoleptic value of  chips based on colour, texture, aroma and flavor. The colour of  chips ie 15% was really like, 80% was like and 5% was dislike. The texture of  chips ie 5% was very crunchy,  85% was crunchy, 10% was not crunchy. The aroma showed that 5% was really like, 75% was like, 10% was less like and 10% was dislike. The flavor of  chips ie 20% was really like,75% was like and 5% was less like.


characteristics, chips,karo land, Ipomea Aquatica-sulfur, north sumatera

Full Text:



Agustono., Widodo, A.S., Paramita, W. 2010. Crude Protein in Ipomea aquatica leafs which was fermented. Jurnal Ilmiah Perikanan dan Kelautan. 2(2): 37-43. [Indonesian]

Asmawit. Hidayati. 2014. Effect of Frying Temperature and Thickness of Fruit Slices on the Characteristics of Chips Using Vacuum Frying.JurnalLitbang Industri Padang. 4 (2):115-121 .

Choudhury, R., Choudhury, M.D., De, B., Paul, S.B., 2010. Importance of Certain Tribal Edible Plants of Tripura. Indian Journal of Traditional Knowledge. 9(2): 300-302Dinas Pertanian. 2016.

Kabupaten Karo. 2016.

Kaswinarni F. 2015. Nutritional, microbiological, and organoleptic aspects of shredded fish tempura with various concentrations of garlic (Allium sativum). Proceedings of the National Seminar on Indonesian Biodiversity Society. University of Indonesia, Jakarta, 20 Desember 2014. [Indonesian]

Raharjo, S. 2008. Protect Oxidation Damage to Oil During Frying with Antioxidants. Foodreview Indonesia. 3(4). [Indonesian]

Tumbel, N. Manurung, S. 2017. The Effect Of Temperature And Time Of Frying To Pineapple Chips

Quality Using Vacuum Frying. Jurnal Penelitian teknologi Industri. 9(1): 9-22. [Indonesian]

Wellyalina, Azima F, Aisman. 2013. Effect of comparison of red tuna and cornstarch on the quality of nuggets Jurnal Aplikasi Teknologi Pangan 2 (1): 9-16. [Indonesian].

Winarno FG. 2002. Nutrition, technology and consumer food. PT Gramedia Pustaka Utama, Jakarta. [Indonesia]


  • There are currently no refbacks.