{"id":1756,"date":"2024-08-10T03:56:04","date_gmt":"2024-08-09T20:56:04","guid":{"rendered":"https:\/\/www.tneutron.net\/pangan\/?p=1756"},"modified":"2024-08-07T07:47:22","modified_gmt":"2024-08-07T00:47:22","slug":"kentang-solanum-tuberosum-l","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/kentang-solanum-tuberosum-l\/","title":{"rendered":"Kentang (Solanum tuberosum L.)"},"content":{"rendered":"<p><b>1). Sifat fisis-morfologis<\/b><br \/>\nKentang (<i>Solanum tuberosum L<\/i>) berasal dari Amerika selatan. Umbi kentang merupakan ujung-ujung stolon yang membesar ( umbi kentang merupakan umbi batang yang terbentuk dari pembesaran ujung stolon). Bentuk umbi, mata tunas, warna kulit dan warna daging bervariasi menurut varietas kentang. Umbi kentang berbentuk bulat, lonjong dan meruncing. Warnanya ada beberapa macam, ada yang putih, kuning, ungu, merah ataupun biru.<\/p>\n<p>Dari sekian banyak jenis kentang yang banyak diusahakan adalah jenis kentang berwarna putih dan kuning. Kentang kuning lebih disukai daripada kentang putih karena rasanya lebih enak dan gurih serta sedikit mengandung air, sedangkan kentang putih agak lembek dan banyak airnya. Yang dimaksud kentang kuning adalah kentang yang kulit dan daging umbinya berwarna kuning. Kentang putih merupakan kentang yang kulit dan daging umbinya berwarna putih, sedangkan kentang merah merupakan kentang yang kulitnya merah daging umbinya berwarna kuning.<\/p>\n<p>Kentang merupakan jenis umbi yang memiliki nilai ekonomis lebih tinggi dibandingkan dengan jenis umbi lainnya. Terdapat 3 jenis kentang, yakni kentang kuning, kentang putih dan kentang merah.<br \/>\n<a href=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/clip_image002-9.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; display: inline;\" title=\"clip_image002\" src=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/clip_image002_thumb-9.jpg\" alt=\"clip_image002\" width=\"366\" height=\"171\" border=\"0\" \/><\/a><\/p>\n<p><a href=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image-13.png\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; display: inline;\" title=\"image\" src=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image_thumb-13.png\" alt=\"image\" width=\"244\" height=\"160\" border=\"0\" \/><\/a><br \/>\nGambar 2.13. Berbagai jenis kentang (<i>Solanum tuberosum<\/i> L)<\/p>\n<p>Dari ketiga jenis kentang tersebut, jenis kentang yang paling disukai adalah kentang kuning karena memiliki rasa yang enak, gurih, dan empuk. Kentang jenis ini yang umumnya diolah menjadi makanan ataupun kudapan. Ada juga kentang yang berwarna hijau.<\/p>\n<p>Namun, sebaiknya kita menghindari mengkonsumsi kentang ini, karena kentang jenis ini dapat mengakibatkan sakit perut, buang-buang air dan sakit kepala. Kentang hijau sebenarnya adalah kentang yang dipanen terlalu dini atau terlalu banyak mendapat sinar matahari. Warna hijau ini berasal dari solanin, yaitu sejenis senyawa alkaloid yang bersifat racun. Oleh karena itu, hindari mengolah kentang yang masih muda dan berwarna hijau agar manfaat dan kandungan gizi kentang dapat dimanfaatkan dengan maksimal.<\/p>\n<p><b>2). Sifat kimia<\/b><br \/>\nKentang kaya akan vitamin dan mineral. Komposisi utama umbi kentang terdiri atas 80% air, 18% pati, dan 2% protein. Komposisi gizi umbi kentang dan tepung kentang dalam 100 g bahan ditunjukkan dalam. Tabel 2.12. Selain mineral, kalsium, fosfor, dan zat besi, umbi kentang juga mengandung beberapa mineral lain, yaitu magnesium, kalium, natrium, klorin, sulfur, tembaga, mangan, dan kobalt.<\/p>\n<p>Tabel 2.12. Komposisi kimia umbi kentang<br \/>\n<a href=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image-14.png\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; display: inline;\" title=\"image\" src=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image_thumb-14.png\" alt=\"image\" width=\"404\" height=\"49\" border=\"0\" \/><\/a><br \/>\n<a href=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image-15.png\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; display: inline;\" title=\"image\" src=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image_thumb-15.png\" alt=\"image\" width=\"404\" height=\"164\" border=\"0\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>1). Sifat fisis-morfologis Kentang (Solanum tuberosum L) berasal dari Amerika selatan. Umbi kentang merupakan ujung-ujung stolon yang membesar ( umbi<\/p>\n","protected":false},"author":1,"featured_media":1755,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1918],"tags":[2742,2743,2744,2745,2746,2747,2748,2749,2750,2751,2752,2753,2754,2755,2756,2757,2758,2759,2760,2761,2762,2763,2764,2765,2766],"class_list":["post-1756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-karakteristik-hasil-komoditas","tag-0lahan-kentang","tag-1-kentang-berapa-gram","tag-1-kentang-berapa-kalori","tag-2-bulan-makan-kentang","tag-2-jenis-kentang","tag-200-g-kentang","tag-3-buah-kentang","tag-3-daerah-penghasil-kentang","tag-3-jenis-kentang","tag-3-manfaat-dari-kentang","tag-3-manfaat-kentang","tag-4-manfaat-kentang","tag-5-manfaat-kentang","tag-500-gram-kentang-berapa-buah","tag-7-manfaat-kentang","tag-8-manfaat-masker-kentang-untuk-kulit-wajah","tag-aneka-0lahan-kentang","tag-aneka-masakan-dr-kentang","tag-b-inggrisnya-kentang","tag-b-inggrisnya-kentang-goreng","tag-b-inggris-kentang","tag-b-inggris-kentang-goreng","tag-bahasa-inggris-a-kentang","tag-bahasa-inggris-y-kentang-goreng","tag-bibit-kentang-g-0"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kentang (Solanum tuberosum L.) - TN Pangan<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tneutron.net\/pangan\/kentang-solanum-tuberosum-l\/\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Kentang (Solanum tuberosum L.) - TN Pangan\" \/>\n<meta name=\"twitter:description\" content=\"1). 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