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This study aims to examine the effect of storage temperature and reconditioning on potato tuber quality for use as potato chip raw material. The results are expected to provide insights on better potato tuber raw materials for potato chips in order to increase economic value and encourage higher quality potato production. The study uses a randomized block design with three replications and analyzes the water content, starch content, reducing sugar content, tuber texture, weight loss, rot, and organoleptic p

Author

Nurfitria Resta Oktaviani

Language

EN