DISCOLORATION IN RAW AND PROCESSED POTATO (Solanum Tuberosum) THROUGH SLOW HEATING PROCESS

In today’s world, it is known that potato become important commodity as well spread around the continents. Because of not only nutrition content but also vastly consumed because its highly yield per acre. However, there are some factors contribute to quality loss itself, one them discoloration in raw potato. This experiment aimed determine on sort potatoes due cooking process. The was conducted laboratory for sensory and consumer study, University Goettingen from 04th 08th March 2019. There were three varieties used this experiment, namely Amanda (mealy potato), Queen Anne (mainly waxy Belana (waxy potato). result all samples experienced color changing number each index changing. variety showed lowest value L highest gap before-after value, which means darkest among other samples. high before treatment 76,03 darker after (63,53). On contrary, a slight darkening since between 2.97 (from 74,34 71,37)