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International Conference on Agriculture, Environment and Food Security (AEFS) 2019 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 454 (2020) 012110 doi:10.1088/1755-1315/454/1/012110

The effect of edible coating application based on cassava

starch and calcium chloride concentration on the quality of
orange sweet potatoes french fries

R Isnaini1, M Nurminah1,2* and Z Lubis1

1
Department of Food Science and Technology, Faculty of Agriculture, Universitas
Sumatera Utara, Medan, Sumatera Utara, Indonesia.
2
Centre for Tubers and Roots Crop Study, Faculty of Agriculture, Universitas
Sumatera Utara, Medan, Sumatera Utara, Indonesia.

E-mail: *miminurminah@usu.ac.id or mimisinaga@yahoo.co.id

Abstract. French fries is snack which usually made from potatoes with the first frying treatmen
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 concentrationt
of 2,0% of French fries.

1. Introduction
Sweet potato is one of the main carbohydrates sources in Indonesia besides rice, corn and cassava. Swee
potato has high productivity. Based on several studies, sweet potato has health benefits like controlling
the increase in blood sugar levels in diabetics, and can maintain memory (anti-senile). Sweet potato is
also rich in fibre, complex carbohydrates, and low calories. Sweet potato has other advantages, such as
containing of vitamin B6 and folic acid, which is needed to optimize the brain work [1]. Sweet potatot
has a potential to be developed for many food consumption. French fries are snacks which prioritize in
appearance, colour, and shape. By frying as the preliminary cooking of this snack and then freeze it, the
preparation for consumption is faster and easier. Sweet potatoes can also be processed into French fries
as a form of food diversification development. Of course the appearance, colour, shape, and taste are
different from French fries potatoes. Tubers which are processed by frying will usually cause problems
in the change of colour due to browning reactions. In addition, tubers will absorb oil during frying so
that it affects the appearance become oily and the texture is not crispy [2]. To overcome this problem
the authors made two additional steps to make French fries; first the application of cassava starch edible
coating which will coat the material surface. The second step was immersion in calcium chloride
solution, where calcium will form bonds with pectate to calcium pectate which is insoluble in water so
that the material texture is still maintained [3]. ,

2. Material and methods

The research was conducted at Universitas Sumatera Utara, from October- December 2018. Materials
used were orange sweet potatoes Beta 2 varieties and cassava were purchased from Pancur Batu, Medan,

Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution
of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.
Published under licence by IOP Publishing Ltd 1
International Conference on Agriculture, Environment and Food Security (AEFS) 2019 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 454 (2020) 012110 doi:10.1088/1755-1315/454/1/012110

Indonesia. Other ingredients were glycerol, CMC, ascorbate acid, calcium chloride, and aquades. The
processes of cooking orange sweet potatoes French fries were washing the orange sweet potatoes, then
peeling it and washing it again. After that, the sweet potatoes were cut in a long form with 1 cm thick.
Then, the sweet potato chop was blanched in 100oC for 2 minutes then removed and chilled. Calcium
chloride (0.5%, 1,0%, 1.5%, 2,0%) was dissolved into water and the sweet potatoes chop was put into
the solution and soaked for 20 minutes. Edible coating was done by putting the material to the edible
coating solution with various starch concentrations (0,5%, 1,0%, and 1,5%) for 10 seconds and then
chilled. The first frying of sweet potatoes was in 150°C for 2 minutes; then removed, drained, and
chilled. The sweet potatoes chop was then pack, put it at -20°C, 18 hours. After that, fry the sweet
potatoes chop in oil at 160°C temperature for 3 minutes. Analysis consist
Analysis consists of moisture content [4], ash content [5], fat content [4], colour index [6], and texture
score [7] and De Garmo method [8].

3. Results and discussion

This study shows that edible coating application based on cassava starch in cooking French fries gave
an effect to the water content and fat content. The effect of edible coating application based on cassava
starch in cooking French fries in the observed parameter is shown in Table 1.

Table 1. The effects of cassava starch concentration on quality of French fries

Concentration of cassava starch (CCS)
Parameters
CCS1 CCS2 CCS3
MC (%)* 26.822 26.688 26.299
AC (%)tn 1.752 1.731 1.719
FC (%)* 17.948 18.365 19.190
CI (°Hue)tn 63.162 63.142 63.063
TS tn 3.054 3.029 3.038
Note : * = significant, tn = not significant, MC=Moisture Content, AC=Ash Content, FC=Fat Content,
CI=Colour Index, TS=Texture Score

This study shows that calcium chloride concentration in cooking French fries gave effects on
parameters.

Table 2. The effect of calcium chloride concentration on quality of French fries

Concentration of calcium chloride (CCC)
Parameters
CCC1 CCC2 CCC3 CCC3
MC (%)** 23.506 25.994 27.518 29.393
AC (%)** 1.351 1.583 1.901 2.101
FC (%)* 19.370 18.871 18.129 17.634
CI (°Hue)** 60.827 62.836 63.791 65.036
TS ** 2.795 2.872 3.205 3.288
Note : ** = very significant, * = significant

3.1. Moisture content

The lowest moisture content was from French fires which was made using cassava starch concentration
of 1.5% and the highest moisture content was on French fries with cassava starch concentration of 0.5%.
Immersion treatment in edible coating solution to the material caused surface layer so that the water was
difficult to get out when fried [9].

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International Conference on Agriculture, Environment and Food Security (AEFS) 2019 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 454 (2020) 012110 doi:10.1088/1755-1315/454/1/012110

27,0
26,82

Moisture content (%) 26,8 26,69

26,6

26,4 26,30

26,2
ŷ = -0,5234P + 27,127 ; r = -0,9622
26,0
0 0,5 1 1,5
CCS (%)
Figure 1. Concentration of cassava starch (CCS) on moisture content

Figure 2 showed that calcium chloride concentration had effect on moisture content. The highest
moisture content was at the immersion in CaCl2 solution (2.0%). The lowest moisture content was at
calcium chloride concentration of 0.5%. Calcium on CaCl2 will be formed on pectate which will add
protopectin so that strengthen the function of pectin compound as adhesive bonds between cells which
caused the cell walls become stronger so that it can maintain the water in cassava chops [10].

30 29,39

27,52
Moisture content (%)

28
25,99
26
23,51
24

22
ŷ = 3.8368C + 21.808 ; r = 0.9951
20
0 0,5 1 1,5 2
CCC (%)

Figure 2. Concentration of calcium chloride (CCC) on moisture content

3.2. Ash content

According to Table 1, concentration of cassava starch had no effect on the French fries ash content. The
ash content was similar across the different concentration of cassava starch, ranging from 1.719%-
1.752% and thus the LSR (Least Significant Range) test was discontinued. Concentration of calcium
chloride had effect on ash content. The highest ash content was found in the French fries with the
concentration of calcium chloride of 2.0%. Concentration of calcium chloride of 0.5% had the lowest
ash content. With the addition concentration of calcium chloride on material will increase the amount of
minerals which will enter the tissue [10].

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International Conference on Agriculture, Environment and Food Security (AEFS) 2019 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 454 (2020) 012110 doi:10.1088/1755-1315/454/1/012110

2,2 2,10

2,0 1,90
Ash content (%)
1,8
1,58
1,6
1,35
1,4

1,2
ŷ = 0,5136C + 1,0924 ; r = 0.9964
1,0
0 0,5 1 1,5 2
CCC (%)

Figure 3. Concentration of calcium chloride (CCC) on ash content

3.3. Fat content

We can see in Figure 4 concentration of cassava starch had effect on fat content. The lowest fat content
was from edible coating with cassava starch concentration of 0.5%, while the highest French fries fat
content was from cassava starch concentration of 1.5%. The increasing of the fat content was due to
starch will create thin layer on cassava surfaces which will prevent the evaporation from sweet potatoes
during frying so that empty cavity and fat absorbed on the sweet potatoes will be decreased [11].

19,50
19,19

19,00
Fat content (%)

18,37
18,50

17,95
18,00

17,50 ŷ = 1,2419P + 17,26 ; r = 0,9825

0 0,5 1 1,5
CCS (%)

Figure 4. Concentration of cassava starch (CCS) on fat content

As we can see in Figure 5, concentration of calcium chloride can make effect on fat content. The
highest French fries fat content was from calcium chloride concentration of 0.5%, while the lowest fat
content was from calcium chloride concentration of 2.0%. The higher of calcium chloride concentration,
caused sweet potatoes have stronger compound structure and gave an effect to the texture to become
harder. The hard texture can prevent the water evaporation when fried so that the forming of crust
happened faster, and caused the amount of oil absorbed will be lower.

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International Conference on Agriculture, Environment and Food Security (AEFS) 2019 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 454 (2020) 012110 doi:10.1088/1755-1315/454/1/012110

19,50 19,37

18,87
19,00
Fat content (%)
18,50
18,13

18,00
17,63

17,50
ŷ = -1,19C + 19,989 ; r = -0,9966
17,00
0 0,5 1 1,5 2
CCC (%)

Figure 5. Concentration of calcium chloride on fat content

3.4. Colour index (°Hue)

According to Table 1, cassava starch concentration had no a significant effect on French fries colour
index. Colour index was similar across the different concentration of cassava starch, ranging from
63.063°Hue-63.162°Hue and thus the LSR (Least Significant Range) test was discontinued.
The highest colour index was found in the French fries with calcium chloride concentration of 2.0%,
while calcium chloride concentration of 0.5% created the lowest colour index. oHue value which reach
90o would create the reddish yellow product [6].

66,0
65,04
Colour index (°Hue)

64,5 63,79
62,84
63,0

61,5 60,83
ŷ = 2,716x + 59,728 ; r = 0,9874
60,0
0 0,5 1 1,5 2
CCC (%)

Figure 6. Concentration of calcium chloride (CCC) on colour index

3.5. Texture score

According to Table 1, cassava starch concentration had no a significant effect on French fries texture
score. Texture score was similar across the different concentration of cassava starch, ranging from
3.029-3.054 and thus the LSR (Least Significant Range) test was discontinued.
The highest French fries texture score was from calcium chloride concentration of 2.0%, while the
lowest texture score was from calcium chloride concentration of 0.5%. The higher calcium chloride
concentration, increased the value of texture score. This was due to Ca2+ ion formed salt with carbonyls
from galakturonat acid, so the cross bond will happen between those carbonyls. If there are a lot of cross

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International Conference on Agriculture, Environment and Food Security (AEFS) 2019 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 454 (2020) 012110 doi:10.1088/1755-1315/454/1/012110

bond formed, the pectin compound formed will be difficult to dissolve and the texture will be harder
[12].

3,50

3,29
3,21
3,25
Texture score

3,00 2,87

2,80

2,75
y = 0,3627C + 2,5872 ; r = 0,9630

2,50
0 0,5 1 1,5 2
CCC (%)

Figure 7. Concentration of calcium chloride (CCC) on texture score

The best edible coating was from cassava starch concentration of 0,5% and calcium chloride
concentration of 2,0% of French fries.

4. Conclusions
French fries with edible coating application based on cassava starch with various cassava starch
concentration resulted in significant differences in terms of water and fat contents. Immersion treatment
in calcium chloride with various concentrations gave significant difference effect in regard to the
moisture, fat, and ash content, colour, and texture score. The best edible coating was cassava starch
concentration 0.5% and calcium chloride concentration 2.0% of French fries.

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International Conference on Agriculture, Environment and Food Security (AEFS) 2019 IOP Publishing
IOP Conf. Series: Earth and Environmental Science 454 (2020) 012110 doi:10.1088/1755-1315/454/1/012110

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