The Type of Seeds Did Not Alter The Quality of Potato Tuber in Four Processing Potato Varieties. Issue 1 (1st April 2022)

• Record Type: Journal Article
• Authors: Handayani, T; Kusmana, ; Sahat, J P; Asgar, A
• Is Part Of: IOP conference series. Volume 995:Issue 1(2022)
• Publication Date: 2022-04-01
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/995/1/012023
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Apical rooted cutting is a method to produce potato tuber seeds. This method used in potato tubers production as well. The experiment was conducted to evaluate the differences of potato tuber processing properties between those produced using tuber seeds and apical rooted cuttings in four processing potato varieties. Four main processing characteristics were analysed in the laboratory, were starch content, reducing sugar content, total soluble solid content, and specific gravity. As the result, four processing properties of potato tubers produced from cuttings were similar to those from tuber seeds. Whereas the differences between varieties occurred only in starch content and TSS content. This indicated that raw materials in the potato chips industry can be met by Medians, Spudy, as well Papita, not only Atlantik M. Therefore, apical rooted cuttings can be used as potato seeds in addition to tuber seeds in potato tuber production.