SIFAT FISIKOKIMIA PATI KENTANG (Solanum Tuberosum L) VARIETAS MEDIANS TERMODIFIKASI CROSS-LINKING YANG DIPENGARUHI VARIASI KONSENTRASI Monosodium Phosphate (MSP) DAN KETINGGIAN PENANAMAN YANG BERBEDA

The purpose of this study is to determine the effect of Monosodium Phophate concentration and plant height on physicochemical characteristics modified crosslinked Medians potato starch. The benefits of this study is to find out how the physicochemical properties of natural potato starch and modified potato starch were obtained from the conditions of the height of the raw material. This research uses Divided Plot Design (RPT) consisting of two factors. The main plot is the height of planting (M) consists of two levels, namely: m1 (medium plateau 600 m above sea level) and m2 (plateau at an altitude of 1,250 m asl). The subplot is the Monosodium Phosphate (N) concentration consisting of 5 levels, namely: n1 (0.5%), n2 (1.0%), n3 (1.5%), n4 (2.0%) and n5 (2 , 5%). The responses used in the research included chemical and physical responses, namely water content, starch content (amylose and amylopectin), oil absorption capacity, water absorption capacity, swelling volume, solubility, freeze-thaw stability, granule size, pasting properties. The results showed that the height of planting Medians potatoes had an effect on oil absorption capacity, swelling volume, freeze-thaw stability, and amylopectin levels. The Monosodium Phosphate concentration affects swelling volume, solubility, freeze-thaw stability, and water content. The interaction between planting height and Monosodium Phosphate concentration affects swelling volume, freeze-thaw stability, water content, starch content and amylopectin levels. The results of the amylographic profile on modified starch have different results from the amylographic profile of the natural starch of the Medians. The size of modified starch granules has different values compared to the size of natural starch granules. Applications in making cookies using additive modified starch have crisper texture values than cookies without the use of modified starch. Keywords: Cross-linking, concentration of Monosodium Phosphate, height of planting, Medians potato, physicochemical propertie