Analisis Pengaruh Jenis Media Penggorengan Terhadap Karakteristik Sensoris Keripik Bayam

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Cindiah Syahnaz

Politeknik Negeri Jember
https://orcid.org/0009-0003-3533-0536

Iza

Politeknik Negeri Jember

Husain

Politeknik Negeri Jember

Wandilon

Politeknik Negeri Jember

Lukik

Politeknik Negeri Jember

Abstract

Spinach (Amaranthus hybridus L.) is a perishable commodity, necessitating diversification into chips to increase its value-added. The organoleptic quality of spinach chips is strongly influenced by the frying medium. This study aimed to analyze the effect of using palm cooking oil and margarine as deep-frying media on the sensory characteristics of spinach chips. The research employed an experimental method with a single-factor Completely Randomized Design (CRD). Sensory quality testing was conducted using a hedonic test with 30 semi-trained panelists focusing on color, aroma, texture, and taste attributes. Data were analyzed using the non-parametric Wilcoxon Signed-Rank Test. The results showed that the type of frying medium had a significant effect (p < 0.05) on taste and texture attributes, where chips fried in cooking oil were preferred over margarine. However, no significant differences (p > 0.05) were found in color and aroma attributes. It is concluded that cooking oil remains the best medium for maintaining the palatability of spinach chips compared to margarine.

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Cindiah Syahnaz, Politeknik Negeri Jember

Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis, 

Iza, Politeknik Negeri Jember

Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis

Husain, Politeknik Negeri Jember

Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis

Wandilon, Politeknik Negeri Jember

Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis

Lukik, Politeknik Negeri Jember

Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis
Title Analisis Pengaruh Jenis Media Penggorengan Terhadap Karakteristik Sensoris Keripik Bayam
Issue: Vol. 27 No. 1 (2026): JURNAL AGRI-TEK
Section Articles
Published: Mar 30, 2026
DOI: https://doi.org/10.33319/agtek.v27i1.195
Keywords: deep-frying, cooking oil, margarine, hedonic test, spinach
Author
  • Cindiah Syahnaz
    Politeknik Negeri Jember
    https://orcid.org/0009-0003-3533-0536
    Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis, 
  • Iza
    Politeknik Negeri Jember
    Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis
  • Husain
    Politeknik Negeri Jember
    Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis
  • Wandilon
    Politeknik Negeri Jember
    Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis
  • Lukik
    Politeknik Negeri Jember
    Program Studi Manajemen Agroindustri, Jurusan Manajemen Agribisnis
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How to Cite
Syahnaz, C. ., Afkarina, I., Husain Abdurrahim, M. ., Wandilon, & Lukik. (2026). Analisis Pengaruh Jenis Media Penggorengan Terhadap Karakteristik Sensoris Keripik Bayam. JURNAL AGRI-TEK : Jurnal Penelitian Ilmu-Ilmu Eksakta, 27(1), 1–10. https://doi.org/10.33319/agtek.v27i1.195
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