The next process is the separation of the proteins contained in the liquid starch that has been fil

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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 jalpac largest potato jalpac production produced by China and India.
Besides potatoes rich in carbohydrates, potatoes also contain other nutrients such as protein, minerals (Fe) and vitamins (B-complex and vitamin C). 100 grams of fresh potato contains 2.1 g protein, 0.3 MJ energy, 25 mg of vitamin C, 0.1 mg of thiamine, riboflavin 0:02 mg, 0.5 mg and 0.1 mg nicotine acid iron. Nutritional value of potatoes varies depending on the variety, storage, growing season, soil type, fertilizer application and cropping patterns. The average content of the nutrients found in potatoes.
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 jalpac 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 the simple to the modern method. 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. Potato Starch Production Process To produce quality potato starch, potato jalpac must go through several stages of processing. Potatoes that have been harvested, must be cleaned of dirt by using a Barrel Washer.
After the washing process is completed, then smashed potatoes using a tool called Grater jalpac grater so that the resulting mush potatoes. In this process the enzyme is usually added to prevent the oxidation process changes the color of the mashed potatoes. Furthermore, the extraction process to separate the starch and fiber content found on mashed potatoes using centrisieve tool that has a rotating container (a rotaring screen basket) which is covered by a 120 lm sieve size, so that the starch content in the form of fluid can pass through this sieve and fiber content will be left behind.
Figure 1: Barrel Washer Figure 2: Grater Figure 3: Centrisieve
The next process is the separation of the proteins contained in the liquid starch that has been filtered in the previous process with several steps with hydro-cyclone plant with 11 multi-cyclone unit interconnected with the working principle of counter flow (opposite direction). This separation process is done by the addition of acid and heat provision, so the solution will coagulate protein and water content evaporates. Of this process is obtained jalpac suspension of starch (starch) with a solids content of about 35% to 40% .Suspensi starch were then undergo a process of dewatering or giving water again using a Rotary Vacuum Filter so that the water content reaches jalpac about 40%.
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