PENGARUH BERBAGAI KONSENTRASI DAN LAMA PERENDAMAN NaCl TERHADAP MUTU KRIPIK PARE (Momordica charantia)

Mirnadianti (08220160015) Effect of Various Concentrations and Duration of Soaking NaCl on the Quality of Pare Chips (Momordica charantia). Supervised by Sabahannur and Suriyanti HS.This study aims to determine the effect of concentration and duration of soaking NaCl on the quality of bitter gourd chips using vacuum frying. The study was conducted at the Post-Harvest Technology Laboratory, Faculty of Agriculture, Universitas Muslim Indonesia, from March to April 2022. This study used a completely randomized design (CRD) with a two-factor factorial pattern. The first factor, is NaCl 2%, 4%, and 6%. The second factor is immersion, namely: 2 hours, 4 hours, and 6 hours. Parameters measured were: yield, moisture content, ash content, fat content, and Organoleptic Test on taste, color, and texture. The results of soaking bitter melon in 6% NaCl solution for 2 hours showed the highest yield of 33.05%, Immersion in 4% NaCl solution for 4 hours showed the lowest fat content of 44.38%. Soaking in 4% NaCl solution for 6 hours showed the lowest water content was 3.97%. Soaking in 2% NaCl solution for 4 hours produced the highest ash content with a value of 10.35%. The results of the organoleptic test with 4% NaCl and soaking for 6 hours produced the best taste for bitter melon chips, which was 70.71 (like).