Analysis of Crude Fiber Content in Chips

Authors

  • Rona Safrina Politeknik Negeri Sambas
  • Arif Saputra Politeknik Negeri Sambas
  • Muhammad Suryana Politeknik Negeri Sambas
  • Nurhaliza Politeknik Negeri Sambas
  • Ropita Politeknik Negeri Sambas
  • Nopia Politeknik Negeri Sambas

DOI:

https://doi.org/10.58184/jfsa.v4i1.887

Keywords:

gravimetry, chips, crude fiber, sweet potato, varieties

Abstract

This study aims to determine the crude fiber content in potato chip samples. Potato chips were chosen because they are a processed food product commonly eaten as a snack and are commonly consumed by the public. The crude fiber test is a method for determining the insoluble content of food samples, such as vegetables, tubers, or fruit. The method used in this study was quantitative with an experimental approach. The samples used were purple sweet potato chips, banana chips, and orange chips, each with different oven-drying methods. The drying time for chips was 1 hour. The results of this study indicate that purple sweet potato chips (4.462%-6.241%) have a relatively high crude fiber content, compared to the other two samples. The high fiber content in purple sweet potato may be due to its thicker fiber network compared to the other two samples. In addition, factors such as the maturity level of the tuber, growing conditions, and processing methods can affect the fiber content obtained. Based on these results, purple sweet potato is a healthy food that can be a healthy snack and can be used to increase fiber intake in the daily diet.

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Published

2026-02-25

How to Cite

Safrina, R., Saputra, A., Suryana, M., Nurhaliza, N., Ropita, R., & Nopia, N. (2026). Analysis of Crude Fiber Content in Chips. Journal of Food Security and Agroindustry, 4(1), 24–30. https://doi.org/10.58184/jfsa.v4i1.887

Issue

Vol. 4 No. 1 (2026): FEBRUARY

Section

Research Articles

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Copyright (c) 2026 Rona Safrina, Arif Saputra, Muhammad Suryana, Nurhaliza, Ropita, Nopia

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