Quality Evalution of Potato Clones as Processed Material Cultivated in Lembang

3rd International Seminar On Sciences "Sciences On Precision And Sustainable Agriculture"

Rahayu, S.T.^1 ; Handayani, T.^1 ; Levianny, P.S.^1

Indonesian Vegetable Research Institute, Jl.Tangkuban Perahu No.517, Lembang, West Java, Indonesia^1

关键词: Block designs;    Clone number;    Processed materials;    Research institutes;    Size parameters;    Staple crops;    Texture parameters;    Tropical zones;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/58/1/012061/pdf
DOI  :  10.1088/1755-1315/58/1/012061

来源: IOP

【 摘 要 】

Potatoes are widely grown in the temperate as well as tropical zones and are the fourth largest staple crop in the world after maize, wheat and rice. The study aimed to evaluate the quality of several potato clones as raw material on potato based products (chips and boiled). The study was conducted at Indonesian Vegetable Research Institute, Lembang about 1200 m asl height, in 2016. The design used was a randomized complete block design with three replications. The samples tested were 5 clones selection (clones number 1,2,3,4,10). In this study, variety Granola (Clone number 6) and Atlantic (Clone number 7) were used as a susceptible control, meanwhile the Katahdin (Clone number 8) and SP 951 (Clone number 9) were used as the resistant control. Chemical properties tested were starch, reduction sugar, water content, specific gravity, and Total Soluble Solute (TSS). The organoleptic assessment method used was hedonic test with scale of 1-5 (very like until very dislike) which had been done by 15 untrained panelists. Data was statisticaly analized by Duncan's test (5%). Clone 1 and 2 were preferred by panelist as raw material for potato chips, which got score of 'very like' until 'like' for color, size, taste, and texture parameters. Although there was no significant difference on color and size parameters for all samples of that boiled potato there, however, clone no 8 can be considered as the most favourite based on taste and texture parameters.