Open AccessTuber and Organoleptic Characteristics of Four Potato Varieties Grown Off-season in Sajang Village, Sembalun
Author(s) -
Ihlairfana,
Aluh Nikmatullah,
Muhammad Sarjan,
Kisman
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/913/1/012044
Subject(s) - solanum tuberosum , organoleptic , french fries , sugar , starch , dry matter , horticulture , potato starch , biology , dry season , flavour , winter season , wet season , agronomy , mathematics , food science , ecology , climatology , geology
Quality of the tuber is an important factor determining utilization and economic values of the potato ( Solanum tuberosum L.) plant. The acceptance of potato variety for industrial processing is determined by the dry matter, starch and reduced sugar contents as well as market acceptance of the products. These characteristics are influenced by the potato variety and cultivation season. This research aimed to evaluate the tuber and organoleptic properties of chips from four potato varieties grown during off-season, in Sajang Village of Sembalun District (at ca . 900 m above mean sea level). A plantation was undertaken at the end of rainy season in 2021, and comprised of four potato varieties, designated as McRusset, Ranger Russet, Chitra and Atlantic. After harvesting and stored at ambient temperature for 2 weeks, raw tubers were characterized for the dry matter, starch, and reduced sugar contents. The tubers were fried as french fries and chips, and sensory analysis were undertaken for likeliness in color, flavour, crispness and overall appearance. The different in properties of these four varieties and its industrial utilization is be presented and discussed in this paper.