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Formulation of Mashed Potatoes (Solanum Tuberosum L.) As Tengger Culinary Product
C. G. Perdani, S. Wijana, A.Yamin

Department of agro-industrial technology, faculty of agricultural technology. Universitas Brawijaya


Abstract

Indonesia is one of the tourist destination countries because of its natural beauty. Bromo, Tenger Semeru National Park (TNBTS) is one of the destinations that become the main destination of tourists. In addition to natural attractions, culinary tourism can be an alternative in developing the tourism industry TNBTS. Culinary typical of the region has an important role to attract the hearts of tourists because tourists who come will be interested to try the typical food of the area. Potato is one of the leading commodities in Ngadas Village. The objective of this research is to obtain the optimal composition of the mashed potato product. In this study used linear programming as an optimization analysis with the aim can be used as a reference decision making election composition of the appropriate potato slurry. The design of potato slurry composition was made of 4 types: A composition (using tapioca starch), C composition (using rice flour), C composition (using corn starch) and D composition (without using flour). The best treatment was obtained at the treatment with the addition of corn flour. Preparation of 100 grams of mash potato is made with a dose of 50 grams of potato composition, 20 gram corn flour, 13 ml water, 5 grams of milk, 4 grams of cheese and the rest are salt and pepper. The average value of the panelists favorite on the addition of corn flour is 4.85. The cost of making 200gram mashed potatoes is 5,038.00 (idr).

Keywords: corn flour, culinary, mashed potato, optimize

Topic: AGRICULTURAL PRODUCT TECHNOLOGY

Link: https://ifory.id/abstract/RaDvxX4ENm2Z

Conference: INTERNATIONAL CONFERENCE ON GREEN AGRO-INDUSTRY AND BIOECONOMY (ICGAB 2019)

Plain Format | Corresponding Author (claudia gadizza perdani)

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