Jurnal Agrosilvopasture-Tech Vol. 2 No. 1 (2023) 54-61 https://doi.org/10.30598/j.agrosilvopasture-tech.2023.2.1.54 ISSN 2964-6103 © 2023 Penulis This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. Jurnal Agrosilvopasture-Tech Journal homepage: https://ojs3.unpatti.ac.id/index.php/agrosilvopasture-tech Pengaruh Konsentrasi Tepung Ikan Cakalang (Katsuwonus pelamis) dan Lama Pengeringan Terhadap Karakteristik Kimia Tortilla Chips Ubi Jalar Ungu (Ipomoea batatas L) The Effect of Concentration of Skipjack Tuna (Katsuwonus pelamis) Powder and Drying Time on The Chemical Characteristics of Purple Sweet Potato (Ipomoea batatas L) Tortilla Chips Ovdarlin Lahagu*, Rachel Breemer, Syane Palijama Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura, Jl. Ir. M. Putuhena, Kampus Poka Ambon 97233 Indonesia * Penulis korespondensi e-mail: lahaguovdarlin@gmail.com ABSTRACT Keywords: Drying Time Purple Sweet Potatoes Skipjack Fish Flour Tortilla Chips Tortilla chips are a type of snack that contains high levels of carbohydrates compared to their protein content. So, tortilla chips need to be made with more local products from the area, like purple sweet potatoes and skipjack fish flour. The goal of this study was to find out what the effects of adding skipjack tuna (Katsuwonus pelamis) and the right amount of drying time are on the chemical properties of purple sweet potato (Ipomoea batatas L) tortilla chips and which treatment combinations work best. This study used a factorial RAL (completely randomized design) with two factors. The first factor was the concentration of skipjack fish powder (T), which had three treatment levels: T1 = 10%, T2 = 15%, and T3 = 20%. The second factor was drying time, which had two treatment levels: L1 = 6 hours and L2 = 7 hours. The results showed that tortilla chips with a concentration of 20% skipjack fish powder had the best results based on chemical characteristics, including 8,30% moisture content, 2,41% ash content, 0,36% fat content, and 73,59% carbohydrate content, a drying time of 7 hours had the best result based on chemical characteristics, including 8,04% moisture content, 2,60% ash content, 0,45% fat content, and 75,81% carbohydrate content; and the best treatment based on interaction was the fish powder with a concentration of 20% skipjack tuna and a drying time of 7 hours, which had a protein content of 15,41%. ABSTRAK Kata Kunci: Lama Pengeringan Tepung Ikan Cakalang Tortilla Chips Ubi Jalar Ungu Tortilla chips merupakan jenis makanan ringan yang mengandung karbohidrat yang tinggi dibandingkan dengan kadar proteinnya. Sehingga perlu mendiversifikasi tortilla chips dengan mengembangkan pangan lokal seperti ubi jalar ungu dan tepung ikan cakalang. Penelitian ini bertujuan untuk menentukan konsentrasi penambahan ikan cakalang (Katsuwonus pelamis) dan lama pengeringan yang tepat terhadap karakteristik kimia tortilla chips ubi jalar ungu (Ipomoea batatas L) serta menentukan interaksi perlakuan terbaik. Penelitian ini menggunakan RAL (Rancangan Acak Lengkap) Faktorial terdiri dari dua faktor, yaitu faktor pertama konsentrasi tepung ikan cakalang (T) dengan 3 taraf perlakuan : T1 = 10%, T2 = 15% dan T3 = 20% dan faktor kedua lama pengeringan dengan 2 taraf perlakuan : L1 = 6 jam dan L2 = 7 jam. Hasil penelitian menunjukkan tortilla chips