The Deep Fried Banana Chip With Lard Mixed Herbs Starter For Extend Shelf Life

Abstract

      This research aims to study the shelf life and changes in chemical physical and sensory quality of the banana chips when deep fried with lard mixed with herbs starter. Herb starter add in lard 30 percent by volume.Raw bananas have been sliced into strips with a thickness of about 1.5 mm, frying with lard mixed with herbs starter temperature of the frying oil is about 190 degrees celsius. Frying time is about 3-5 minutes or until brown yellow. Packed in a transparent zip-lock bag with a silver foil back size 13.0x20.5 cm. The shelf life of 63 days was studied. It was found that the chemical quality such as peroxide values, acid values there was no significant difference (p≥0.05). Physical quality such as crispness, color value as L* a* b* there was no significant difference (p≥0.05). The banana chips were brown yellow. Sensory quality such as texture, color, smell, taste, and total acceptance there was no significant difference (p≥0.05). Therefore, the quality of Banana Chips was corresponding throughout the shelf life. Because lard that is filled with herbs starter, that are high in antioxidants which high against the oxidation.