Karakteristik Tepung Kulit Kentang (Solanum Tuberosum) Sebagai Bahan Pangan Alternatif Sumber Kalium Bagi Penderita Hipertensi

Ratnayani, Ratnayani (2021) Karakteristik Tepung Kulit Kentang (Solanum Tuberosum) Sebagai Bahan Pangan Alternatif Sumber Kalium Bagi Penderita Hipertensi. Jurnal Kesehatan Masyarakat (J-KESMAS), 7 (1). pp. 52-58. ISSN 2541-4542

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Abstract

Potato peel flour (Solanum tuberosum) is a flour that has a potential to be developed as a food source of potassium. This research was conducted to determine the chemical properties of potato peel flour. Potato peel flour is carried out in several stages: peeling potatoes; soaking in 0.3% sodium bisulfite (NaHSO3) solution for 60, 90 and 120 minutes; drying; milling; and sifting. Parameters observed were water content, ash content, protein, fat, carbohydrates and potassium (K). Potato peel flour with various immersions produced has the characteristics of water content (7.84 – 9.03%), ash content (4.15 – 4.67%), protein (11.35 – 11.60 %), fat (0.74 – 0.87%), carbohydrates (74.63 – 75.26%), and potassium (1231.32 – 1671.86 mg/100 g). Based on the potassium content, potato skin flour with the highest potassium content was soaked for 120 minutes.

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