PENGARUH LAMA PENGERINGAN KENTANG DAN PERBANDINGAN TEPUNG TERIGU DAN TEPUNG KENTANG TERHADAP MUTU COOKIESKENTANG
ABSRACT: Potato consists
of high moisture that has
highly caused of damage effect
and consist of lower
starch than the other sweetpotato. Cookies is a kind of food
with a low moisture so that has a longer storage period. The aim of this
research was to find the best time of drying of potato for making potato flour
and the ratio of wheat flour with potato flour on the quality of
potato cookies. This research was
performed by using completely randomized
design with two
factors, i.e : potato drying time
(L) : (4 hours, 4,5 hours, 5 hours and 5,5 hours) and the ratio of wheat flour
and potato flour (P) : (80%:20%, 60%:40%,
40%:60% and 20%:80%).
Parameters analyzed were moisture
content, protein content,
ash content, volume expansion,
fat content, fiber
content, hedonic values
of flavor and
taste, score values
of color and texture. The result showed that the
drying time of potato had highly
significant effect on moisture content, fat content, fiber content, hedonic
values of flavor, hedonic values of taste and score values of color. The
ratio of wheat flour with potato flour
had highly significant effect on moisture content, protein content, ash
content, volume expansion, hedonic values of taste, score values of color and
score values of texture. Interaction of the two factors hadno significant
effect on all parameters except moisture content. The drying of 4,5 hours or
the ratio of wheat flour and potatoflour of (80%:20%) produced the best quality
of potato cookies.
Penulis: Aprilia S.K.Y.
Simamora, Ismed Suhaidi, Era Yusraini
Kode Jurnal: jppertaniandd140280
