<![CDATA[ABSTRACT The aim of the research was to determine the effect of ratio of tolo red bean flour with yellow sweet potato flour and length of steaming on the quality of chips. This research used completely randomized design with two factors i.e, the ratio tolo red bean flour with yellow sweet potato flour (K)(K1 = 90 : 10; K2 = 80 : 20; K3 = 70 : 30; and K4 = 60 : 40) (%) and length of steaming (T) (T1 = 60 minutes; T2 = 70 minutes; T3 = 80 minutes; and T4 = 90 minutes). The ratio of tolo red bean flour with yellow sweet potato flour had highly significant effect on ash content, fat content, protein content, starch content, volume of expansion, hedonic value of consumer acceptance, hedonic value of fried chips color, hedonic value of flavor,score value of raw chips color, and score value of crispness. The length of steaming had highly significant of moisture content, ash content, fat content, protein content, starch content, volume of expansion, hedonic value of costumer acceptance, hedonic value of fried chips color, hedonic value of flavor,score value of raw chips color, and score value of crispness. Interactions of two factors had highly significant effect on protein content and score value of crispness. The ratio of tolo red bean flour with yellow sweet potato flour of 70 : 30% and length of steaming of 60 minutes produced the best quality of fried chips. Keywords : chips,length of steaming, tolo red bean flour, yellow sweet potato flour ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan tepung kacang tolo merah dengan tepung ubi jalar kuning dan lama pengukusan terhadap mutu kerupuk. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan tepung kacang tolo merah dengan tepung ubi jalar kuning (K) (K1 = 90 : 10 ; K2 = 80 : 20 ; K3 = 70 : 30; K4 = 60 : 40 ) (%) dan lama pengukusan (T) (T1 = 60 menit ; T2 = 70 menit ; T3 = 80 menit ; T4 = 90 menit). Perbandingan tepung kacang tolo merah dengan tepung ubi jalar kuning memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar lemak, kadar protein, kadar pati, volume pengembangan, nilai hedonik penerimaan panelis, nilai hedonik warna kerupuk goreng, nilai hedonik rasa,nilai skor warna kerupuk mentah, dan nilai skor kerenyahan. Lama pengukusan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar lemak, kadar protein, kadar pati, volume pengembangan, nilai hedonik penerimaan panelis, nilai hedonik warna kerupuk goreng, nilai hedonik rasa,nilai skor warna kerupuk mentah, dan nilai skor kerenyahan. Interaksi kedua faktor memberikan pengaruh berbeda sangat nyata terhadap kadar protein dan nilai skor kerenyahan. Perbandingan tepung kacang tolo merah dengan tepung ubi jalar kuning 70 : 30% dan lama pengukusan 60 menit memberikan pengaruh yang terbaik untuk mutu kerupuk goreng. Kata kunci : lama pengukusan, kerupuk,tepung kacang tolo merah, tepung ubi jalar kuning]]>
