English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Tools annual

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Presents the access of premium content as premium feature

Premium Content

Global: Zendy Plus annual

Global: Zendy Free Plan

Potato peel flour (Solanum tuberosum) is a flour that has a potential to be developed as a food source of potassium. This research was conducted to determine the chemical properties of potato peel flour. Potato peel flour is carried out in several stages: peeling potatoes; soaking in 0.3% sodium bisulfite (NaHSO3) solution for 60, 90 and 120 minutes; drying; milling; and sifting. Parameters observed were water content, ash content, protein, fat, carbohydrates and potassium (K). Potato peel flour with various immersions produced has the characteristics of water content (7.84 – 9.03%), ash content (4.15 – 4.67%), protein (11.35 – 11.60 %), fat ( 0.74 – 0.87%), carbohydrates (74.63 – 75.26%), and potassium (1231.32 – 1671.86 mg/100 g). Based on the potassium content, potato skin flour with the highest potassium content was soaked for 120 minutes. 

KARAKTERISTIK TEPUNG KULIT KENTANG (Solanum tuberosum) SEBAGAI BAHAN PANGAN SUMBER KALIUM