PENGARUH SUHU DAN LAMA PENGERINGAN TERHADAP KUANTITAS DAN KUALITAS PATI KENTANG VARIETAS GRANOLA
ABSTRACT: The study aimed to
investigate the effects of drying temperature and time to potato starch variety
of Granola. Recently, the starch
is often used
as a raw
material for food,
pharmaceutical and non-food
industries such as textiles, packaging, detergent, etc.
Because of unpreserved nature of fresh potato and its quality still reduced
during storage, the research was conducted to process potato into semi-finished
product in form of starch that expected will enhance the stability during
storage, and shipping. The research design used was completely randomized
design (CRD) factorial consist of 2 factors. The first factor was the drying
temperature (T) consists of 3 levels i.e T1 = 40oC, T2=50oC, and T3 = 60oC. The
second factor was drying time (L) consists of 3 levels i.e L1 = 5 hr, L2=6 hr,
and L3 = 7 hr. Combination of the treatments was 3 x 3 = 9 with 3 replications,
in order to obtain 27 units of the experiment. The analysis of potato starch
was made to measure yield, moisture, starch and ash contents, as well as starch
brighness. The results showed that drying temperature (T) was highly
significant effected to starch yield, moisture, ash content, and starch
brighness. While, drying time (L) has significantly effected on moisture and
starch brighness. The interaction between temperature and time were not
significantly effected to yield, moisture, starch, ash contents, as well as
starch brighness. Based on the results, the best quality of potato starch was
obtained from the treatment of drying temperature (T1= 40oC) and drying time
(L1=5 hr) with the following characteristics: yield (3.61%), moisture content
(16.40%), starch content (82.09%), ash content (0.57%), and starch brighness
about 54.61%.
Keywords: starch, drying,
potato
Penulis: Martunis
Kode Jurnal: jppertaniandd120116
