Characterization of chemical properties and color of starch from Talas Beneng (Xanthosoma undipesh K. Koch) extraction as a source of indigenous carbohydrate from Pandeglang regency, Banten province. (November 2019)

• Record Type: Journal Article
• Authors: Nurtiana, W; Pamela, V Y
• Is Part Of: IOP conference series. Volume 383(2019)
• Publication Date: 2019-11
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/383/1/012050
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: Indonesian are very dependent on wheat flour, even though wheat are subtropical plant. Therefore, the Indonesian government must import wheat continuously to supply the demand. While there are many potential local carbohydrates sources that have not been utilized such as tubers. One of local carbohydrates source is Talas beneng which only grows in Pandeglang Regency, Banten. This tuber grows wildly and is underutilized because it contains oxalate which causes itching when consumed. Oxalate reducing is done by soaking the taro in 1% NaCl for 60 minutes. To easier application on food products, this tuber can be made as starch. The aim of this study were to choose the best extraction method in producing starch and determine the color and chemical characteristics. The extraction method used was carried out with five attempts and two repetitions, with a ratio of taro and water 1:1, 1:2, 1:3.1:4, and 1:5. The results showed that the ratio that produces the biggest yield is 1:3 with the result 12.67%. Chemical characteristics of talas beneng starch are produce an L value 100, 00, a* 10.92, b* -15.54, and contains moisture 6.21%, ash 0.25%, fat 10.56%, protein 0.66%, starch 82.32%, amylose 28.91%, amylopectin 53.41%, and oxalate reduction 97.4%.