THE EFFECT OF DIFFERENT FRYING CONDITIONS ON THE COLOR PARAMETERS OF PURPLE SWEET POTATO (<i>Ipomoea batatas Poiret</i>) SLICES

The aim of the research was to analyze of the surface color measurement to the pre-frying and post-frying purple sweet potato (Ipomea batatas Poiret) slices by using a combining device i.e. the digital camera and the graphic software. It is believe that such analysis method able to observe colors and an average in a value of L*a*b* units of food ingredient surfaces. The digital images of purple sweet potato slices could be displayed on the computer screen or printed on a certain piece of paper their colors and structures can be analyzed. To do so, the method of digital image application is used, namely a digital camera Canon Ixus 145 without using the camera light and with the distance focus of 10 cm from the object. Following that, the resulted images, were plotted against colors on the Adobe Photoshop CS5. The results show that the use of the Adobe Photoshop CS5 software is extremely helpful in measuring colors of purple sweet potato chips due to the fact that it could bring a consistency when defining colors of pre-frying and post-frying slices with the system model of L*a*b* units. Overall, this study found that there is no difference in colors between pre-frying purple sweet potatoes and the post-frying ones in various treatments by the variance analysis and continued to the Duncan Multiple Range Test (DMRT) at a confidence level of 95 percent (p<0.05), except those in a fractional number of treatments.