Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)

The Quality Of Chips Made From Basil Leaves

Authors
Putu Eka Wirawan, I Nyoman Sudiarta
Corresponding Author
Putu Eka Wirawan
Available Online March 2018.
DOI
https://doi.org/10.2991/ictgtd-18.2018.5How to use a DOI?
Keywords
Quality of chips, composition, criteria, expiration period
Abstract
Chips made from basil leaves material may add to the diversity types of chips that already exist in the market. The objectives of this research is to determine the quality of chips made from basil leaves from several aspects such as color, flavor, aroma and texture, to find a good composition, precise and to determine the expiration period of chips made from basil leaves. In this research, type of data used is quantitative data in which the researcher conducted experiments in making chips from basil leaves and the data obtained through questionnaire in which the data were taken from 30 panelists. Qualitative data is used to determine the expiration period of the product. Based on the results of the total score, utilization of chips made from basil leaves has a value seen from several aspects such as color, flavor, aroma and texture, with total score of 474. Chips made from basil leaves can only survive for five days in proper storage. The conclusion of this research is to develop an experiment of chips made from basil leaves with good quality in terms of color, aroma, flavor and texture is suggested to use the composition of good and precise ingredients
Open Access
This is an open access article distributed under the CC BY-NC license.

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Cite this article

TY  - CONF
AU  - Putu Eka Wirawan
AU  - I Nyoman Sudiarta
PY  - 2018/03
DA  - 2018/03
TI  - The Quality Of Chips Made From Basil Leaves
BT  - Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)
PB  - Atlantis Press
SP  - 33
EP  - 38
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-18.2018.5
DO  - https://doi.org/10.2991/ictgtd-18.2018.5
ID  - EkaWirawan2018/03
ER  -