Yield Response of Determinate Chipping Potato to Artificial Defoliation

The relationship between canopy defoliation by insects and yield loss in potato (Solanum tuberosum L.) has been extensively researched. However, detailed analysis of varieties with different properties and examination of methods of defoliation are still lacking. Absence of research results has led many producers to use a very conservative economic threshold (ET) of 10% defoliation in the management of insect defoliators. A series of leaf removal experiments was conducted on a determinate chipping variety of potato at different plant stages. In 2002, the highest levels of defoliation induced upon the plant canopy were 50, 30, and 75% for tuber initiation, full bloom, and plant maturity stages, respectively. In 2003, defoliation levels were increased to 70, 80, and 90% for tuber initiation, full bloom, and plant maturity, respectively. Total yield was unaffected, and no significant changes in market sized yield, or number of marketable tubers were observed at any growth stage in either year. Because the determinate variety showed remarkable ability to recover from substantial defoliation, two different methods of defoliation: hand cut (cutting the edge of leaves with scissors while avoiding the midrib) and hole punching (hole-punching leaf tissue [15.08-mm diameter] while avoiding midrib) were tested. Although total yield was unaffected, marketable yield and small potato yield were reduced, Thus, although defoliation methods must be considered, a 10% defoliation ET is exceedingly conservative and an ET of 60% for all stages of determinate chipping potato could be adopted by growers.

UTILIZATION OF POTATO FLOUR IN MAKING PUKIS CAKE. In The 2nd International Conference on Culinary, Fashion, Beauty and Tourism (ICCFBT) 2019 (iccfbt.fpp.unp.ac.id)

This research is motivated by the use of potato flour in food processing is still small. Potato flour has a high enough nutritional value for protein. This study aims to analyze the effect of 50% potato flour substitution on the quality of paint in terms of volume, shape, color, aroma, texture and taste. This type of research is an experiment with three repetitions. To get the results of the study organoleptic tests were carried out by 15 panelists, namely students of the D3 and S1 at culinary department. Organoleptic test results with 3 repetitions showed that the quality of the use of potato starch in the manufacture of paint was volume swell, same and semicircular shape, yellow color, aroma of vanilla and potato starch, porous texture, sweet taste and taste of potato starch.

Utilization of Potato Flour in Making Pukis Cake

This research is motivated by the use of potato flour in food processing is still small. Potato flour has a high enough nutritional value for protein. This study aims to analyze the effect of 50% potato flour substitution on the quality of paint in terms of volume, shape, color, aroma, texture and taste. This type of research is an experiment with three repetitions. To get the results of the study organoleptic tests were carried out by 15 panelists, namely students of the D3 and S1 at culinary department. Organoleptic test results with 3 repetitions showed that the quality of the use of potato starch in the manufacture of paint was volume swell, same and semicircular shape, yellow color, aroma of vanilla and potato starch, porous texture, sweet taste and taste of potato starch.