<![CDATA[This study aims to 1) know the effect of NaCl concentration and the ratio of water to thematerial of the quality characteristics of potato tuber gadung, 2) knowing the quality characteristicsof best potato tuber gadung made from the effect of NaCl concentration and the ratio of water tomaterial. This study uses a randomized block design factorial design. The first factor is the soakingusing NaCl solution that consists of three levels: NaCl 0%, NaCl 5%, NaCl 10% and the secondfactor is ratio of water and tuber gadung peel which consists of 3 levels: 2: 1, 4: 1, 6 : 1,. Eachtreatment was divided into two by the time of implementation. Variables observed were yield, ashcontent, moisture content, starch content, amylose content, amylopectin content and multiplecomparison test colors. Determining the best treatment is done by testing the effectiveness index.The effect of NaCl concentration and the ratio of water to material and their interactions verysignificant effect on the quality characteristics of starch tuber on the yield and comparison pluralcolor test (Degrees white), while the quality characteristics of starch tuber gadung not significantlyaffect the ash content, moisture content, starch content, levels of amylose and amylopectin content.Starch with soaking treatment in 10% NaCl solution and ratio of water and tuber gadung 6: 1 withthe quality characteristics of the best gadung starch tuber is, has a yield of 17.17% and acomparison plural color test 4.95% (equal whiteness of R), levels ash 0.18%, the water content of5.46%, 45,91% starch content, amylose content was 0.17% and 45,74% amylopectin content Keywords: NaCl, ratio water, starch, tuber gadung.]]>
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