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Tekstur kentang sebelum dan sesudah direndam air berbda yaitu sebelum direndam keras dan
berair,tetapi setelah direndam teksturnya lembek dan berair.Kentang menyust karena mengalami proses
osmosis yaitu perpindahan air melalui mebran permeable dan air yang berada dalam sel keluar karena
konsentrasi air dalam sel lebih rendah. The texture of the potatoes before and after different water
soaked before soaked hard and juicy, but after the watery texture of mushy and soaked. Potatoes are
shrinking because of the experience the process of osmosis, namely the transfer of water through the
membranes permeable and water that was in the cell out due to the concentration of water in the lower
cells.