Formulation of mashed potatoes (Solanum tuberosum L.) as Tengger culinary product

Abstract

Indonesia is one of the tourist destination countries because of its natural beauty. Bromo Tengger Semeru National Park (TNBTS) is one of the destinations that becomes the main destination of tourists. In addition to natural attractions, culinary tourism can be an alternative in developing the tourism industry of TNBTS. A local cuisine has an important role to attract the hearts of tourists because they will be interested to try the local cuisine. Potato is one of the leading commodities in Ngadas Village TNBTS. The objective of this research was to obtain the optimal formulation of the mashed potato product. In this research, the linear programming was used as an optimisation analysis. The objective function was to minimise the cost of mashed potatoes production. The design of mashed potato composition was made of 4 types: formulation A (using cassava starch), composition B (using rice starch), C composition (using corn starch) and D composition (without using starch). The best treatment obtained was the addition of corn starch. Preparation of 100 g of mashed potato was made with 50 g of mashed potato, 20 g corn starch, 13 Ml water, 5 g of milk powder, 4 g of cheese and the rest were salt and pepper. The average value of the hedonic test on the addition of corn flour was 4.85 (acceptance). The cost of making 200-gram mashed potatoes was IDR 5,038.00.