BERITA BIOLOGI
Vol 10, No 2 (2010)

PENGARUH LAMA PENYIMPANAN, SUHU DAN LAMA PENGERINGAN KENTANG TERHADAP KUALITAS KERIPIK KENTANG PUTIH [Effect of Storage, Temperature and Drying Duration of Potato on Potato Chip Quality]

Asgar, Ali (Unknown)
Kartasih, Asih (Unknown)
Supriadi, Asep (Unknown)
Trisdyani, Henna (Unknown)

Article Info

Publish Date
17 Feb 2016

Abstract

The purpose of this research was to study storage duration of potato, temperature and drying duration on the quality of Granola potato chips.This research was conducted at Postharvest Laboratory of Indonesian Vegetable Research Institute from May to November 2009. A Randomized Complete Block Design was used with two replications. First factor was storage duration of potato: 1 day, 4 and 7 days. Second factor was temperature: 40°C, 50°C and 60°C. Third factor was drying duration (16, 18, and 20 hours). The result showed that storage period of 1 day, drying temperature at 50°C for 20 hours gave the best quality of potato chip with better consumer preference. Good storage period of raw material, drying condition with appropiate temperature and time of drying could produce good quality of potato chip.

Copyrights © 2010




Citation Download
RIS
EndNote, Reference Manager, ProCite
BibTex
Latex, Jabref
Full PDF
995.707 KB
Original Source
Download Original
Google Scholar
Check in Google Scholar
Journal Info
BERITA BIOLOGI
Website

Abbrev

berita_biologi

Publisher

Lembaga Ilmu Pengetahuan Indonesia

Subject

Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

Description

...