Uji Kualitas Umbi Beberapa Klon Kentang untuk Keripik

Ali Asgar, - Kusmana, S T Rahayu, Eri Sofiari

Abstract


Penelitian bertujuan menguji komponen kualitas dari beberapa klon kentang hasil seleksi untuk keripik. Penelitian dilakukan mulai bulan Juli sampai dengan September 2010 menggunakan metode eksperimen di laboratorium. Rancangan yang digunakan ialah acak kelompok dengan tiga ulangan. Perlakuan yang diuji terdiri atas 10 klon kentang yaitu (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, dan (10) Granola (kontrol). Hasil uji organoleptik menunjukkan bahwa keripik kentang yang memiliki skor antara 2,00-2,36 (kuning merata) untuk chips kentang ialah klon 7 (391011.17 x 385524.9) dan klon 8 (391011.17 x 385524.9). Kandungan gula reduksi dari kedua klon tersebut,  yaitu masing-masing 0,029 dan 0,023% lebih rendah daripada kandungan gula reduksi pada klon-klon lainnya yang keripiknya berwarna gelap. Klon-klon tersebut memenuhi persyaratan kualitas dan berpeluang untuk digunakan sebagai bahan baku industri pengolahan keripik kentang.


The objective of the research was to determine the quality of potato clones resulted from selection for potato chips. Quality test of 10 selective clones was determined. The research was conducted from July to September 2010, and was arranged in a completely randomized block design with three replications. Treatments consisted of (1) 385524.9 x 392639.34, (2) 393077.54 x 391011.17, (3) 393077.54 x 391011.17, (4) 391011.17 x 391580.30, (5) 391011.17 x 385524.9, (6) 393077.54 x 391011.17, (7) 391011.17 x 385524.9, (8) 391011.17 x 385524.9, (9) 393033.54 x 391580.30, and (10) Granola (control).  The results showed that chips which had a score value between 2.00 to 2.36 (yellow uniform) for potato chips were clone 7 (391011.17 x 385524.9) and clone 8 (391011.17 x 385524.9). The reducted sugar content of these clones was lower (0.029 and 0.023% respectively) than the reducted sugar content of the other potato clones which had dark color. The potato clones had good quality and fulfilled conditions for potato chips processing.

Keywords


Potato clones; Laboratory test; Quality; Potato chips

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DOI: http://dx.doi.org/10.21082/jhort.v21n1.2011.p51-59

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