The Use of Slaked Lime in the Processing of Taro Chips (Xanthosoma sagittifolium)

Abstract

According to Prana (2017), taro tubers (Xanthosoma sagittifolium) are generally processed into various types of food. In addition to being a source of carbohydrates, taro also contains protein, thiamine, riboflavin, iron, zinc, and vitamins (Alcantara et al., 2013). One of the advantages of taro is its adaptability as a potential food source. Taro can grow in a wide range of ecological conditions, including dry areas (Ganança et al., 2018; Gouveia et al., 2020), flooded environments (Hidayatullah et al., 2020a), and shaded conditions (Gondim et al., 2018). Slaked lime is a chemical compound known as calcium hydroxide with the chemical formula Ca(OH)₂. Calcium hydroxide may appear as colorless crystals or a white powder. It is produced through the reaction of calcium oxide (CaO) with water. This compound can also be formed as a precipitate by mixing a calcium chloride (CaCl₂) solution with a sodium hydroxide (NaOH) solution. This research was conducted from June to August 2023 at Jl. Kusuma Bhakti, Kubu Gulai Bancah, Mandiangin Koto Selayan District, Bukittinggi City, West Sumatra. The study employed organoleptic testing (taste, aroma, color, and texture) and economic analysis, including cost analysis, revenue analysis, profit analysis, R/C ratio, break-even point (BEP) of production (kg), and BEP of selling price (Rp), on the use of slaked lime at concentrations of 25 g, 50 g, 75 g, and 100 g with a soaking time of 15 minutes. The organoleptic test results showed that treatment A (25 g of slaked lime) was the most preferred by panelists, with scores of 60% for color, 75% for aroma, 52.5% for taste, and 55% for texture. The economic analysis for treatment A (25 g of slaked lime) indicated a profit of -3204, an R/C ratio of 0.9, a break-even production of 3.05 kg, and a break-even price of Rp 61.20.