Page 33 - BOOK OF PROGRAM ICAGRI 2

Abstract Invited Speaker

Dr. M.Ikhsan Sulaiman, S.TP., M.Sc.
Food Engineering and Technology

Effect of calcium fertilizer on potato quality

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M I Sulaiman and E Pawelzik
1 Department Agricultural Product Technology, Universitas Syiah Kuala, Banda Aceh,
Indonesia
2 Department of Crop Science, Göttingen University, Göttingen, Germany

E-mail: ikhsan.sulaiman@unsyiah.ac.id

Abstract. Calcium fertilizers in form of gypsum, CaCO3, and basic slag were applied to potato
grown in a field experiment for three years. Dry matter, starch, crude protein, sugars, organic
acid, and composition of free amino acids and minerals were analysed in fresh and stored potato
tubers. The results indicated that application of CaCO3 had possibility to reduce the quality of
potato processing product. It might increase the concentration of reducing sugars as well as
chlorogenic acid in the fresh and long-term stored tubers while application of gypsum had no
influence on the reducing sugars during storage. Gypsum application could improve the color
quality of potato chips during long-term storage. The main contributors to the deterioration of
color quality of potato chips were reducing sugars. Meanwhile, sucrose, ascorbic acid,
chlorogenic acid, and free amino acids as well as Lys, Leu, Phe, and Met made small
contributions to the darkening of potato chip. Ca fertilizers had no effect on the pasting
properties of potato flour and starch. The pasting properties were mainly affected by the
distribution of the granule size of the starch, location and storage. Multiple regression analysis
concluded that P, S, Ca, Na, Mn, Mo, and B in the tuber might have an influence on pasting
properties of potato starch.

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