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Hilmi Fakhriana Basari
Universitas Ma'soem
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Education Other

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Pengaruh Konsentrasi Larutan Garam dan Waktu Perendaman terhadap Karakteristik Kentang (Solanum Tuberosum L.) Kupas Kulit Hilmi Fakhriana Basari
Jurnal Dimamu Vol. 5 No. 2 (2026)
Publisher : Ma'soem University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32627/dimamu.v5i2.1998

Abstract

Food is one of the basic human needs that must be met to support daily life. Potatoes are the world's fourth major food crop after wheat, rice, and corn. Potato peeling can be done with two techniques, namely using a knife manually with a longer time, or using a machine so that potato peeling will be more efficient and economical. This study aims to determine the effect of salt and soaking time on the results of potato peeling (Solanum tuberosum. L). This study used a Randomized Block Design (RBD) factorial pattern: Factor 1: Salt concentration using 0%, 2%, 4%, 6% and Factor 2: Soaking time 30, 60, 90 minutes, repeated 3 times so that the number of treatments becomes 36 combinations. The results showed that salt concentration significantly affected several parameters, while soaking time (30, 60, and 90 minutes) individually did not significantly affect all characteristics of potato peeling results. However, there was a significant interaction between salt concentration and soaking time on water content, reducing sugar, color, and texture. Based on Bayesian method data processing, the best treatment was obtained at a combination of 4% salt concentration and 30 minutes soaking time (k3w1) with a water content of 74.85%, sugar content of 3.10%, and organoleptic values of color 3.74, aroma 4.00, and texture 4.00.
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