Uji Kualitas Ubi Beberapa Klon Kentang Hasil Persilangan untuk Bahan Baku Keripik
DOI:
https://doi.org/10.15575/79Keywords:
klon kentang, uji laboratorium, kualitas, keripik kentangAbstract
Penelitian ini bertujuan menguji kualitas ubi beberapa klon kentang hasil persilangan sebagai bahan baku keripik. Penelitian dilakukan mulai Bulan Mei sampai Bulan Juli 2013 di Laboratorium Pasca Panen Balai Penelitian Tanaman Sayuran.Rancangan yang digunakan yaitu Rancangan Acak Lengkap (RAL) dengan tiga ulangan. Perlakuan yang diuji terdiri dari 6 klon hasil persilangan dan 3 varietas pembanding. Hasil penelitian menunjukkan bahwa perbedaan klon kentang memberikan pengaruh terhadap warna, rasa, kerenyahan, dan penampilan keripik yang dihasilkan dan klon kentang terbaik yang memenuhi persyaratan kualitas sebagai bahan baku keripik kentang adalah klon AR 08.
The objective of the research was to determine the quality of potato clones derived fromcrossing for potato chips. The research was conducted from May to July 2013 in Postharvest Laboratory of Research Institute for Vegetables, and arranged in a completely randomized design with tree replications. Quality test of 6 clones derived from crossing and 3 varieties control. The results showed that the difference in potato clones give effect to the color, taste, crispyness, and the appearance of the resulting chips and potato clones that best meet the quality requirements for potato chips was cloned AR 08.
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