Pengaruh Jenis Kentang dan Konsentrasi Asam Sitrat terhadap Mutu Tepung Kentang

Abstract

Potato is a horticultural product which is easily damaged so that it needs to be handled properly or further processed. One of them is to process it into flour. Potato flour is one of the recommended alternatives to semifinished products because of its longer shelf life, ease of use and rich in nutrients. One of the problems that often occurs in the manufacture of potato flour is the occurrence of browning. To prevent this, soak in citric acid. Citric acid is an anti browning agent that functions as chelating agent and is able to lower the pH below the optimum so that the enzyme is denatured and it safer to use than other anti browning substances. The purpose of this study was to determine the effect of potato type and citric acid concentration on the quality of potato flour based on yield, moisture content, ash content, starch content and flour brightness. Potato flour was made from three types of potato, namely yellow-, white- and red potatoes and these potatoes were immersed in different concentrations of citric acid solution, namely 0,5%, 1% and 1,5%. This study used a factorial completely randomized design with two treatments and three replications. The best result for making potato flour is from the interaction of K2A3 (raw material of white potato type and 1,5% citric acid solution) because it produces highest yield and best brightness of potato flour, as well as lower water and ash contents. K2A3 potato flour meets the standard set by the Directorate of Nutrition of the Ministry of Health the Republic of Indonesia.