New Potato Varieties (Solanum Tuberosum L.) as Raw Material for Chips and Frech Fries

Abstract

The purpose of this study was to determine the quality of raw material of potato for chips and french fries from various prospective varieties and shelf life in the room temperature. The research was conducted with an experimental method using a non-factorial in randomized block design with one treatment factors, each of which was repeated 3 times. The treatment was the potato variety consisting of seven new high-yielding variety candidates namely : a1 = clone 41, a2 = clone 16, a3 = clone 17, a4 = clone 09, a5 = Atlantik, a6 = Medians, a7 = AR-08 variety. These potato clones had different characteristics in specific gravity, dry matter, reducing sugar, moisture, starch, content, color, taste, crispyness and appearance of the resulting french fries. The best clones for potato chips and french fries were clone 16, atlantic, medians and AR-08. These clones can be used as raw material for the potato chips and french fries industry.

Keywords

• potato
• raw material
• storage
• quality