Penghambatan Reaksi Pencoklatan Enzimatis dan Nonenzimatis pada Pembuatan Tepung Kentang

Abstract

Potatoes are a good source of carbohydrate that can improve the nutrient status. In the fresh condition, the potatoes will easily damaged and require further processing. During the milling process, potatoes can undergo browning process, either through enzymatis or non-enzymatis reaction. The aim of this research are (1) determine variety and thickness of potatoes slices and natrium metabisulphite concentrations to prevent browning process and (2) determine the physicochemical caracteristic of selected potatoes flour. Potatoes were used in this research was the Atlantic and Granola potatoes. This research used three treatments i.e. : (1) thickness slices (2, 3, and 4 mm); (2) natrium metabisulphite concentrations (0, 750, 1500, 2250, and 3000 ppm); and (3) blansir process. Potatoes flour from potatoes without blansir and submersion in natrium metabisulphite was used as control. Based on lightness value, index browning, sulfite residue, and organoleptic analysis the potatoes flour selected was originate from Atlantic potatoes with blansir treatment, thickness slices 2 mm, and submersion in natrium metabisulphite 750 ppm. The chemical caracteristics consist of the water, protein, starch, carbohydrate, fat, ash, fyber content and index browning of potatoes flour selected were respectively : 6.86%, 9.91%, 81.34%, 88.07%, 0.79%, 1.22%, 0.67% (dry base/db) and 0.046. The phisycal caracteristics of the potatoes flour such as bulky density and water absorpsion capacity were 725.36g/L and 3.53 g water/g flour, whereas the colour caracteristics value such as lightness (L), greenness (a), and yellowness (b) were respectively : 96.90, -3.24, and 13.37. In addition, the initial temperature gelatinitation and viscocity of the potatoes flour at 930C were 630C and 240 brabender unit (BU) and that viscocity at 930C and 500C after 20 minutes were 330 and 460 BU.