Potatoes are one of the 4 main crops are widely grown in the world, with a land area of about 20 billion hectares and production reached 300 billion tons. Most of the potatoes produced by European countries and countries in North America, while Asia's ministry of food processing industry largest potato production produced by China and India (Diputri, 2009).
Most of the processed potatoes and vegetables consumed or merely be a form of traditional food preparations that are developed based on the customs and traditional recipes. But this time has developed a technology to enhance the economic value of potatoes, where the potato is processed into potato starch. In the European countries in particular, the potato processing industry into potato flour which is then processed into various products being developed from simple to modern methods (Diputri, 2009).
Potato starch is used as because including tubers contain a lot of carbohydrates in the form of starch that can be dried produce flour by using multiple processes. But the weakness of potatoes that contain a lot of water so that the resulting flour products will be much less than flour products from other tubers.
Compared with other raw materials such as corn, wheat, potatoes and other potato flour has a protein content and low fat, low gelatisasi temperature and can be stored with a high water content without causing the musty smell. Moreover, compared with the flour with other raw materials, potato starch has a larger grain flour (Diputri, 2009).
Potato starch is widely used as raw material for the manufacture of snacks, baby food, instant noodles, sauce, low calorie foods, animal feed. Besides potato starch is also used as a raw material for making plastic packaging, sanitary napkins, capsules for the pharmaceutical industry, paper and building materials in the textile industry (Diputri, 2009).
The drying process is a process that was first food taken to preserve food. In addition to preserve perishable foodstuffs or rot on storage conditions prior to use, drying food also lowers costs and reduces the difficulty in packaging, handling, transport and penyimanan, because, by drying ministry of food processing industry the material becomes solid and dry, so that the volume of material is more compact, easier and saving space in the transportation, packaging and storage. In addition, many foods are consumed after drying, such as tea, coffee, chocolate and some kind of grain. (Wirakartakusumah, 1992).
Drying of agricultural materials is often done as a preservation effort, usually followed ministry of food processing industry by a drying process flouring process to result in material that is ready for further processing ministry of food processing industry (Desrosier, 1988).
By way of drying or flouring, agricultural materials (vegetable) that has its advantages, namely ministry of food processing industry long-lasting durability, mikroorganismenya growth can be inhibited. Since most vegetables are easily damaged or rotten nature (Desrosier, 1988).
The drying process in a food in general can lead to changes in physical and chemical properties. Color, aroma, texture and appearance is one of the assessment criteria which affects the quality of potato ministry of food processing industry starch in addition to nutritional value, so it is necessary ministry of food processing industry to find the optimum drying conditions on the characteristic properties of potato starch (Desrosier, 1988).
The purpose flour-making experiment is to reduce levels of water in the food till a certain limit so as to minimize the invasion of microorganisms, enzymes, and destructive insects and contaminated materials. ministry of food processing industry
Principle experiment of making flour based heat transfer by conduction and convection and by reducing the moisture content to a certain extent and dilanjtkan the reduction process until the size of 100 mesh, so that the material in the form of flour.
4 Once the potatoes are cleaned and then weighed to determine the weight of the potato base.
6 potatoes that have been sliced by 4 sections to be 4 pelakuakn is direndaman with water for 15 minutes, direndaman with sodium ministry of food processing industry bisulfite for 15 minutes, diblanching for 2 minutes and soaked with sodium bisulfite 15 minutes and 2 minutes diblanching pelakukan aim of this is to disable enzymes that can cause browning in potatoes.
8 Once the potatoes are arranged in the tool tray then dikeringakn tunnel dryer for 6-7 hours.
This chapter discusses the: (1) Results Pengamtan and (2) discussion.
Potato Flour
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8.
Light brown
Based on the experimental results it can be concluded that based on the manufacture of starch from potatoes raw material with water immersion everyth
