The effect of edible coating application based on cassava starch and calcium chloride concentration on the quality of orange sweet potatoes french fries

Abstract

Abstract French fries is snack which usually made from potatoes with the first frying treatment and then frozen. Orange sweet potatoes can also proceed to become French fries as diversifying food form. This study used two factors, the concentration of cassava starch (CCS): (0.5%, 1.0%, 1.5%) and the concentration of calcium chloride (CCl2): (0.5%, 1.0%, 1.5%, 2.0%). The best edible coating was from cassava starch concentration of 0,5% and calcium chloride concentration of 2,0% of French fries.