THE DEVELOPMENT OF CRISPY SNACK FROM BOILED POTATOES REMAIN IN CORDYCEPS MILITARIS CULTURE PROCESSING

Abstract

Boiled potatoes are one of the materials for Cordyceps militaris culture processing that water of boiled potatoes was used in Cordyceps militaris culture medium preparation. Hence, boiled potatoes were waste in this process. The objective of this experiment was to utilize boiled potatoes to make a crispy snack, added value and quality of nutrient value. Start with boiled potatoes was investigated nutrient content. The results showed that boiled potatoes had protein 2.06 ± 0.09 g/100 g, carbohydrate 14.81± 0.33 g/100 g, fat 0.07+0.03 g/100 g, Calories from fat 0.41 ± 0.05 Kcal/100 g, Calories 66 .54 ± 0 .85 Kcal/100 g and dietary fiber 1.99 ± 0.10 g/100 g. After that boiled potatoes were made a crispy snack. For most consumer acceptance, the results indicated that crispy snack treatment of 3 had the ratio of boiled potatoes to cassava starch as 1:1. This crispy snack treatment of 3 shown high protein content as 2% and dietary fiber as 4%. Therefore, crispy boiled potatoes snack in this experiment could be an alternative snack for consumers. This experiment also reduces boiled potatoes waste as zero waste management in Cordyceps militaris culture processing.