| Issue |
BIO Web Conf.
Volume 69, 2023
The 2nd International Conference on Agriculture, Food, and Environment (2nd ICAFE 2023)
|
|
|---|---|---|
| Article Number | 01019 | |
| Number of page(s) | 10 | |
| Section | Agricultural Sciences and Engineering | |
| DOI | https://doi.org/10.1051/bioconf/20236901019 | |
| Published online | 16 October 2023 | |
New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries
1 Research Center for Agroindustry, Gedung 614 Kawasan Puspitek Serpong Tangerang Selatan 15314
2 Research Center for Horticultural and Estate Crops National Research and Innovation Agency
1* Corresponding author: asgar1957@yahoo.com
The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature. The research was conducted with an experimental method using a non-factorial in randomized block design with one treatment factors, each of which was repeated 3 times. The treatment was the potato variety consisting of seven new high-yielding variety candidates namely : a1 = clone 41, a2 = clone 16, a3 = clone 17, a4 = clone 09, a5 = Atlantik, a6 = Medians, a7 = AR-08 variety. These potato clones had different characteristics in specific gravity, dry matter, reducing sugar, moisture, starch, content, color, taste, crispyness and appearance of the resulting french fries. The best clones for potato chips and french fries were clone 16, atlantic, medians and AR-08. These clones can be used as raw material for the potato chips and french fries industry.
Key words: Potato / raw material / storage / quality
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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