Produksi dan Kualitas Umbi Beberapa Genotipe Kentang (Solanum tuberosum L.) Koleksi IPB untuk Olahan Keripik Kentang

  • Awang Maharijaya Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor (IPB University), Jl. Meranti, Kampus IPB Darmaga, Bogor 16680, Indonesia
  • Linda Nur Salma Pusat Kajian Hortikultura Tropika, LPPM IPB. Kampus Baranangsiang IPB Jl. Pajajaran Bogor, Indonesia
  • Shandra Amarilis Departemen Agronomi dan Hortikultura, Fakultas Pertanian, Institut Pertanian Bogor (IPB University), Jl. Meranti, Kampus IPB Darmaga, Bogor 16680, Indonesia

Abstract

The need for potato varieties for the potato chip processing industry continues to increase; however, the availability of varieties that produce tubers that meet the criteria for potato chips is still limited. The study aimed to characterize the quality of potato tubers from several superior genotypes of IPB collections that are suitable for the potato chip processing industry’s needs. These quality characters included tuber diameter, specific gravity, dry matter, and organoleptic chips. This research was conducted in January-May 2020 at the Margamulya village, Cikajang, Garut. Eight genotypes, PKHT-2019-010, PKHT-2019-011, PKHT-2019-012, PKHT-2019-013, PKHT-2019-014, PKHT-2019-015, PKHT-2019-016, PKHT-2019-017 with two control varieties, Medians and Intan were used in this study as material plant. The genotype was used as a single factor in a randomized complete block design with four replications. The study begins with preparing the land, planting, maintenance, harvesting, and processing of chips. The results showed that the PKHT-2019-010, PKHT-2019-012, and PKHT-2019-017 genotypes had potential as genotypes that could be developed as potato varieties for raw materials for the potato chip industry based on density, sugar content, shape, appearance, and good color chips. The PKHT-2019-015 genotype has excellent productivity, tuber weight, and tuber diameter and meets industrial criteria, but has high sugar content, so it is more suitable to be developed as vegetable potatoes. However, further research is still needed to increase the three genotypes’ weight and size to reach industry standards.

Keywords: genotype, crispness, productivity, sugar content

Published
2020-12-30
How to Cite
Maharijaya, A., Salma, L. N., & Amarilis, S. (2020). Produksi dan Kualitas Umbi Beberapa Genotipe Kentang (Solanum tuberosum L.) Koleksi IPB untuk Olahan Keripik Kentang. Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy), 48(3), 275-282. https://doi.org/10.24831/jai.v48i3.32979
Section
Jurnal Agronomi Indonesia