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What is Quality Enhancement of Porang Chips about?

This document discusses a study that investigated the effects of salt treatment, blanching, and drying methods on improving the quality of porang chips. An experiment was conducted using eight treatments, including soaking in salt solutions, blanching, and drying using either a cabinet dryer or sun drying. Parameters like calcium oxalate content, moisture content, color, and texture of the porang chips were observed. The results showed that soaking in a 5% salt solution for 4 hours, blanching for 15 minutes

Author

Sita Sidharta

Language

EN