To see the other types of publications on this topic, follow the link: Taro flour.
Journal articles on the topic 'Taro flour'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Taro flour.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Rafi, Mohamad, Sifa Awalul Fikriah, Rifki Husnul Khuluk, and Utami Dyah Syafitri. "Discrimination of cassava, taro, and wheat flour using near-infrared spectroscopy and chemometrics." Jurnal Kimia Sains dan Aplikasi 23, no. 10 (September 5, 2020): 360–64. http://dx.doi.org/10.14710/jksa.23.10.360-364.
Full textAbstract:
There is a difference in the selling price for cassava, taro, and wheat flour, with taro flour having a higher price. It could be a reason for adulterating the taro flour from the other two flours and reducing quality. This study aims to distinguish the three types of flour using the near-infrared (NIR) spectra combined with chemometrics. The NIR spectra of all samples were measured at a wavelength of 1000-2500 nm. The multivariate analysis used was principal component analysis (PCA), and PCA followed with discriminant analysis (DA). The preliminary process of the signal using area normalization was carried out before the multivariate analysis. The PCA results showed that most of the samples were grouped in their respective groups except for two samples, namely 1 sample of taro flour and 1 sample of cassava flour. Meanwhile, the PCA-DA results using seven main components showed that the three samples were grouped well. DA validation was carried out using the cross-validation method, showing that the samples could be identified into their respective groups. Therefore, a combination of NIR spectrum and chemometric analysis can be used to differentiate cassava, taro, and wheat flour
2
Miamoto, Juliana De Brito Maia, Joelma Pereira, and Suzan Kelly Vilela Bertolucci. "Obtaining and characterization of freeze-dried whole taro root (Colocasia esculenta), mucilage and residue as functional food." Nutrição Brasil 17, no. 1 (June 17, 2018): 9. http://dx.doi.org/10.33233/nb.v17i1.716.
Full textAbstract:
TTaro root (Colocasia esculenta L.), a starch based plant widely grown for direct consumption, has been produced for more than 2000 years in regions with a tropical climate. In Brazil, it is a crop grown by small producers, using it for direct consumption. Some industries use the tubers for preparation of baby food; however, there is no industrial processing of taro root. It contains high caloric and protein value and has elements such as phosphorus and potassium and B-complex vitamins; moreover, in popular medicine, it has recognized medicinal properties of detoxification, purification, anti-beriberi properties, etc. The purpose of this study was to determine, characterize and obtain whole taro root flour and its subproducts (mucilage and residue from mucilage extraction) by means of physical-chemical analyses, with a view toward discovering its potential qualities as a functional food. The freeze-dried flours of taro root had considerable proximate composition with lipid values below wheat flour. Starch appeared in the three types of taro root flour at significant levels. The nutritional fiber content was on average 50% greater than the daily requirements of an individual. The minerals Zn, Fe and Mn appeared at levels able to meet significant percentages of the daily needs of children, as well as the vitamin C and β-carotene content. Phytochemical compounds, saponins, anthocyanins and polyphenols were present in all the flours. As a result, we concluded that these taro root flours constitute a viable alternative to production of bakery products based on their starch content. Whole taro root flours and their subproducts may be considered as having potential for functional foods due to their vitamin, mineral, protein and phytochemical content, in addition to their expressive quantity of fiber.Key-words: chemical composition of foods, taro root flour, nutritional fiber, vitamin C, β-carotene, phytochemicals.
3
Surono, Ingrid S., and Koen Venema. "Modulation of Gut Microbiota Profile and Short-Chain Fatty Acids of Rats Fed with Taro Flour or Taro Starch." International Journal of Microbiology 2020 (August 18, 2020): 1–15. http://dx.doi.org/10.1155/2020/8893283.
Full textAbstract:
To investigate the effect of flour and starch of the Indonesian native tuber “taro” on the composition and activity of the gut microbiota in diabetic rats, streptozotocin (STZ)-induced diabetic rats were fed normal chow (AIN), or AIN in which corn starch was replaced by either taro flour or purified taro starch for 4 weeks. Fecal samples were collected at baseline and after 4 weeks, and the composition of microbial communities was measured using 16S rRNA sequencing, while SCFAs were measured using ion chromatography. Bodyweight declined upon DM induction with STZ. Feeding taro starch led to a lower reduction in bodyweight than feeding taro starch, but this was only significant for taro starch in weeks 2, 3, and 4 (p=0.02, p=0.01, and p<0.01, respectively). Both taro starch and taro flour induced changes in the gut microbiota composition compared to AIN, which were different for taro flour and taro starch. Bifidobacterium, Sutterella, and Prevotella were markers for taro flour feeding, while Anaerostipes was a marker for taro starch feeding. Induction of diabetes also led to changes in the microbiota composition. Random Forest correctly predicted for 16 of 18 samples whether rats were diabetic or not and correctly predicted 6 of 12 microbiota samples belonging to either taro flour- or taro starch-fed groups, indicating also some significant overlap in the substrate, as expected. Taro starch and taro flour both led to a significant increase in the fecal concentrations of acetate, propionate, and butyrate.
4
Fitriani, Nurjannah, and Rahmi Holinesti. "The Quality Of Nastar Produced From The Substitution Of Taro Flour." Jurnal Pendidikan Tata Boga dan Teknologi 3, no. 1 (April 30, 2022): 56. http://dx.doi.org/10.24036/jptbt.v3i1.292.
Full textAbstract:
This study aims to analyze the quality of nastar resulting from the substitution of taro flour as much as 15%, 30%, and 45% which includes shape, color, aroma, texture, and taste. This type of research is a true experiment using the Completely Randomized Design (CRD) method and carried out with 4 treatments and 3 repetitions. This research was conducted in August – September 2021 at the Catering Workshop, Department of Family Welfare, Faculty of Tourism and Hospitality, Padang State University. The object of this research is nastar by replacing wheat flour with taro flour as much as 15%, 30%, and 45% of the quality of nastar. The types and sources of data used are primary data obtained directly from 5 expert panelists by filling out the organoleptic test format on the quality of taro flour nastar. Data analysis used Analysis of Variance (ANOVA). If there is a significant effect, the Duncan test will be carried out. The results showed that the substitution of taro flour had no significant effect on the quality of the shape, aroma, texture, and taste of taro flour nastar. While a significant effect is on the quality of color and taro itching on taro flour nastar. The result of the best quality test of taro flour nastar is the treatment (X1) with 15% taro flour substitution. For further research, it is recommended to conduct further research on nutritional content or shelf life with the best substitution of taro flour as much as 15% (X1)
5
Ardianti, Dila Yunita, Rista Anggriani, and Sukardi Sukardi. "PEMBUATAN COOKIES SUBSTITUSI TEPUNG TALAS (Colocasia esculenta (L) Schot) DAN TEPUNG DAUN KELOR (Moringa oleifera Lamk)." Food Technology and Halal Science Journal 2, no. 1 (January 31, 2019): 167. http://dx.doi.org/10.22219/fths.v2i1.12973.
Full textAbstract:
Cookies are products that have a sweet taste with ingredients derived from wheat flour. Wheat flour can be replaced with local raw materials, such as taro flour. Moreover, cookies need to be added to functional compounds, namely Moringa leaf flour which has antioxidant properties and give a green color to the product produced. The purpose of this study was to determine the physical-chemical and organoleptic cookies substituted with taro flour and fortified with Moringa leaf flour and to determine the effect of using taro flour and Moringa leaf flour on antioxidant activity in cookies. This study used a Completely Randomized Design (CRD) which is arranged in a simple manner and with data retrieval, in which each study carried out 4 replications. The factor was the concentration of taro flour and moringa leaf flour. The parameters analyzed were water content, ash, protein, fat, carbohydrate, fiber, the activity of antioxidants, and color. While the organoleptic tests were color, taste, and texture. Cookies for substitution of taro flour and fortification of moringa leaf flour have a very significant effect on K1 (Wheat flour 40 g + Taro flour 50 g + Moringa leaf flour 10 g) on parameters 1,92% of water, 2,11% of ash, 23,34% of fat, 7,52% of the protein in color parameters produces greenish color (a-) 4.65 and yellowish color (b +) 15,83, and organoleptic test appearance 2,60, in treatment K5 (Wheat Flour 40 g + Taro flour 58 g + Moringa leaf flour 2 g) had a very significant effect on fiber content parameters 0,18%, carbohydrate content 71,59%, texture 36,43 N / m2 and in the organoleptic test taste 3.60, treatment K4 ( K4: 40 g of Wheat flour, 56 g of Taro flour, 4 g of Moringa leaf flour) has the highest brightness test value (L) of 46,00 and in the highest value organoleptic parameters of treatment K3 (40 g of Wheat Flour, 54 g of Taro Flour, 6 g of Moringa leaf flour) of 2,75.
6
Peka, Sarisando Mbinu, Gemini Malelak, and Pieter Rihi Kale. "PENGARUH PENGGUNAAN TEPUNG KELADI (Colocasia Esculenta) SEBAGAI PENGGANTI TAPIOKA TERHADAP KUALITAS ORGANOLEPTIK SOSIS BABI 1 (The effect of using taro flour (colocasia esculenta) as substitution of tapioca on organoleptics quality of pork sausage)." JURNAL NUKLEUS PETERNAKAN 8, no. 1 (June 21, 2021): 1–5. http://dx.doi.org/10.35508/nukleus.v8i1.3620.
Full textAbstract:
The purpose of this study was to determine the effect of using flour taro as a substitution of tapioca on organoleptic quality of cooked pork sausage. Completely Randomized Design (CRD) with four treatments and three replications was used in this experiment. The treatment consisted of TK0 = without addition of taro flour (Control), TK50 = Use of tapioca flour 50% + flour 50%, TK75 = Use of tapioca flour 25% + flour 75%, and TK100 = Flour 100% (tapioca 0 %). The results showed that using of flour taro was highly significant (P<0.01) influenced the color, aroma and taste of pork sausage. As the taro flour increased, the color of sausage changed to brown, reduced the aroma and taste of sausage. To sum up, using taro flour 50%-100% as a substitution of tapioca flour causes the sausage become browner; reduce aroma and taste.
7
Anjalani, Ria, Maria Haryulin Astuti, and Febriana Dewi Pertiwi. "SIFAT KIMIA DAN ORGANOLEPTIK BAKSO DAGING KERBAU DENGAN PENAMBAHAN TEPUNG TALAS LOKAL PADA LEVEL BERBEDA." ZIRAA'AH MAJALAH ILMIAH PERTANIAN 45, no. 1 (February 15, 2020): 38. http://dx.doi.org/10.31602/zmip.v45i1.2475.
Full textAbstract:
This study aimed to find out the effect of adding local taro flour at different levels on the chemical and organoleptik properties of buffalo meatballs. This study used a Completely Randomized Design with 5 treatments and 4 replications for each treatment i.e. P0 (100% tapioca flour), P1 (87,5% tapioca flour and 12,5% taro flour), P2 (75% tapioca flour and 25% taro flour), P3 (62,5% tapioca flour and 37,5% taro flour), and P4 (50% tapioca flour and 50% taro flour). Chemical properties of buffalo meatballs were analyzed with variance analysis and further results were evaluated by Tukey Test. Organoleptic properties of buffalo meatballs were analyzed non parametrically by Friedman Test. The difference percentage of taro flour showed a significant different on dry matter and protein content of buffalo meatballs (P<0.05). However, it showed a non significant difference on fat content of buffalo meatballs (P>0.05). The difference percentage of taro flour also showed a non significant difference on organoleptic properties of buffalo meatballs (P>0.05). The best of dry matter, protein, and fat content were obtained in P0 and P2 at 30.51%; 9.08%; and 1.13%, respectively. Color, taste, and flavor of meatballs were preferred by panelists in P0. Texture and elasticity of meatballs were preferred by panelists in P1.
8
Salazar, Diego, Mirari Arancibia, Iván Ocaña, Roman Rodríguez-Maecker, Mauricio Bedón, María Elvira López-Caballero, and María Pilar Montero. "Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador." Agronomy 11, no. 9 (August 25, 2021): 1693. http://dx.doi.org/10.3390/agronomy11091693.
Full textAbstract:
Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.
9
Sefni, Sefni, Efrizal Efrizal, and Resti Rahayu. "Pemanfaatan Kombinasi Tepung Daun Talas (Colocasia esculenta L. Schott) dan Tepung Kedelai dalam Formulasi Pakan Buatan terhadap Pertumbuhan Berat Ikan Gurami (Osphronemus goramy L.)." Metamorfosa: Journal of Biological Sciences 6, no. 1 (April 15, 2019): 44. http://dx.doi.org/10.24843/metamorfosa.2019.v06.i01.p08.
Full textAbstract:
Research on utilization the combination of taro leaves flour (Colocasia esculenta L. Schott) and soybean flour in artificial feed on the growth weight of carp fish (Osphronemus gourami L.) was conducted from February to April 2016. The aim of this research was to determine the percentage of utilization the combination of taro leaves four and soybean flour in artificial feed on the growth weight of carp fish. This research uses a completely randomized design (CRD) with 4 treatments and 3 replications. The treatment in this research was a combination of taro leaves flour in artificial feed about 0%, 5%, 10% and 15%. The results showed that the combination of taro leaves flour (Colocasia esculenta L. Schott) about (0, 5, 10 and 15%) with soybean flour in artificial feed formulation having the same effect (P>0,05) on the growth weight of carp fish.
10
Nuhriawangsa, A. M. P., B. S. Hertanto, A. Budiharjo, W. Swastike, and L. R. Kartikasari. "Physical quality of chicken patties containing red beans (Vigna angularis) with different filler levels of taro meal." IOP Conference Series: Earth and Environmental Science 902, no. 1 (November 1, 2021): 012011. http://dx.doi.org/10.1088/1755-1315/902/1/012011.
Full textAbstract:
Abstract This research aims to evaluate the use of different filler levels of taro meal on the physical quality of chicken patties containing red beans (Vigna angularis). Patties produced from chicken meat with the ratio of red bean flour and taro flour as filler substitution for tapioca flour are 15:0 (CP0), 15:3 (CP1), 10:0 (CP2), 10:3 (CP3), 5:0 (CP4), and 5:3 (CP5). The analysis showed a significant difference in the tenderness (P<0.01), the value of pH, cooking loss, and water holding capacity (P<0.05) of patties. The addition of taro flour can increase the tenderness value of chicken patties. Reducing the amount of red beans resulted in a decrease in the pH value of chicken patties, but the increase in the use of taro meal did not result in a difference in the pH value. The highest cooking loss was achieved with the use of 5% red beans without taro meal. The highest water holding capacity of patties produced was obtained with a ratio of red bean and taro meal of 5:3. The conclusion is that adding 10% red beans and 3% taro flour red beans increased the physical quality of chicken patties and can be accepted by consumers.
11
Yulianti, Yulianti, and Bayu ST Basri. "SENSORI, KADAR ASAM OKSALAT DAN KALSIUM OKSALAT BUBUR INSTAN TALAS-IKAN CAKALANG YANG DISUPLEMENTASI TEPUNG LABU KUNING [The Sensory, Oxalate Acid and Calcium Oxalate Content of Taro- Skipjack Fish Porridge Instant Supplemented by Pumpkin Flour]." Jurnal Teknologi & Industri Hasil Pertanian 25, no. 1 (March 6, 2020): 19. http://dx.doi.org/10.23960/jtihp.v25i1.19-26.
Full textAbstract:
The development of taro flour as raw material for instant porridge requires the addition of other constituents to improve the quality of sensory and nutrition. The research aimed to determine the effect of the addition of pumpkin flour to the level of preference and content of oxalic acid and calcium oxalate instant taro-skipjack fish. The study used a Completely Randomized Design with the treatment of 3 concentrations of pumpkin flour (5%, 10%, 15%) applied to taro-skipjack fish-taro flour as an instant porridge material. The results showed that the level of panelists' preference increased with increasing concentrations of pumpkin flour. The treatment of pumpkin flour 15% produced the best sensory instant pulp both in terms of color, taste, aroma, and texture. The content of oxalic acid and calcium oxalate in the treatment was 0.54 mg / 100 g and 2.41 mg / 100 g, respectively.
12
Sari, Lilis Nurlinda, Sitti Sahariah Rowa, and Fatmawaty Suaib. "Biscuit With Substitution Of Red Bean Flour and Taro Flour." Media Gizi Pangan 26, no. 1 (July 10, 2019): 37. http://dx.doi.org/10.32382/mgp.v26i1.473.
Full textAbstract:
Indonesia faces two nutritional problems, namely malnutrition and over nutrition. Malnutrition is caused by lack of food supply, food distribution, poverty, ignorance, wrong eating habits and health. One of the ways to overcome malnutrition among the community is by using red beans and taro into flour in the form of biscuit snacks by considering the nutrients, their benefits and their acceptability. This study aims to determine the acceptability and analysis of macro nutrient of biscuit content by substituting red bean flour and taro flour. The research design was experimental with a one shot goup design. Acceptance was assessed based on a hedonic test of 30 panelists. The results of the best acceptability were analyzed for their macro nutritional value, protein testing at the laboratory using method micro Kjedal method, fat using the soxhlet and carbohydrate method using method luff schroll method. Then presented in the form of tables and narratives. The results showed that the panelists received the highest power on biscuits with the substitution of red bean flour and taro flour which was Xconcentration1. Panelists were very fond of 100% color aspects, 96.7% aroma, 100% texture and 100% flavor. The nutritional value of biscuits with a concentration of X1 is 5.020% protein, 32.33% fat and 19.81% carbohydrate. It is suggested in making biscuits by substituting red bean flour and taro flour to add more red bean flour in the hope that protein nutritional value can increase. It is better to test other nutrients in biscuits.
13
Deguchi, Mai, Seiko Ito, Reiko Motohashi, and Eiko Arai. "Effects of taro (Colocasia esculenta L. Schott) drying on the properties of taro flour and taro flour products." Food Science and Technology Research 27, no. 3 (2021): 369–79. http://dx.doi.org/10.3136/fstr.27.369.
Full text
14
Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Application of Pigment Dye and Resist Printing Paste from Flour of Wild Taro (Colocasia esculenta (L.) Schott) for Printing of Silk Fabric." Advanced Materials Research 1030-1032 (September 2014): 410–13. http://dx.doi.org/10.4028/www.scientific.net/amr.1030-1032.410.
Full textAbstract:
The purpose of this research was to study the white resist printing with colour resistant material from flour of wild taro (Colocasia esculenta (L.) Schott) and using pigment as dyestuffs. The optimal ratio of colour resistant materials from flour of giant taro were compose of 19% wild taro corm, 30% water, 34% sodium chloride, 13% calcium hydroxide, and 3% vegetable oil. The fixation of printing by using hot air at 110 °C for 3 minutes can resist dyestuffs and also easy to remove the flour of giant taro. The pattern at resist printing area of fabrics shows sharpness and whiteness. The colour fastness results were ranging between fair to good level.
15
Setiarto, R. H. B., N. Widhyastuti, and A. R. Risty. "The effect of variation concentration white oyster mushroom flour for quality yogurt mushroom taro synbiotic during storage." IOP Conference Series: Earth and Environmental Science 978, no. 1 (February 1, 2022): 012048. http://dx.doi.org/10.1088/1755-1315/978/1/012048.
Full textAbstract:
Abstract Yoghurt was probiotic drink fermented by Lactobacillus bulgaricus, Streptococcus thermophiles, and Lactobacillus acidophilus. The source of prebiotics was 0.5% taro flour from a previous studied. This studied aims to investigate the effect of variations concentration of white oyster mushroom flour on the quality of synbiotic mushroom taro yogurt during a storage period of 4 weeks. The mushroom flour was added with a concentration of 0%; 0.10%; 0.20%; 0.30%; and 0.40%. The results for the concentration factor of white oyster mushroom flour and storage time had significantly different (p<0.05), namely the viscosity test, total lactic acid titrated, pH, viability lactic acid bacteria, and organoleptic tests. The results for the best mushroom taro yogurt, namely 0.01% white oyster mushroom flour, produced a valued that was not significant with previous studied. The results of the antioxidant test for the mushroom taro yogurt was very weak (ES50 807.50 ppm). There was an increase in dietary fibre content (0.11%), a decrease in total fat content (0.04%), an increase in protein content (0.24%), decrease in moisture content (0.5%), and increased levels of total carbohydrates (0.30%) from mushroom taro yogurt. The results of the quality test of mushroom taro yogurt was in accordance with Indonesian National Standard.
16
Sitohang, Nur Asnah, and Farida Linda Sari Siregar. "PEMANFAATAN TEPUNG TALAS DAN FORMULA TEMPE SEBAGAI BAHAN PEMBUAT COOKIES." Jurnal Riset Hesti Medan Akper Kesdam I/BB Medan 2, no. 1 (June 1, 2017): 11. http://dx.doi.org/10.34008/jurhesti.v2i1.30.
Full textAbstract:
Intake of nutritious foods is very important for pre schools in order to grow and develop optimally. One of the food sources of energy (non starch food) is the tuber of taro bogor. Bulbs taro bogor used as food industry materials can be processed into flour taro and made into various processed products such as dry bread, meatballs, and others. While as a source of vegetable protein from beans are soybeans that have been consumed by the community, among others, tempe, soy sauce, and others. Community service method used is education, training of cookie making based on taro flour and tempe formula, early detection and early intervention deviation of child growth and mentoring. This community service aims to empower the mother of pre school age in utilizing taro flour and tempe formula in order to develop food diversity and increase the appropriate knowledge and improve the nutritional status of children. This community service is done at Posyandu Klinik Bersalin Mawar Babar Sari and Posyandu Anggrek 1 Klinik Bersalin Marinta Ulina in Desa Baru, Pancur Batu ,Deli Serdang. The result of this dedication to the community is that mothers are able to make taro flour, tempe formula and process it into cookies well and increase the nutritional status of children. It is therefore advisable for the mother to be diligent in making cookies and making it an additional food for pre schools.Keywords: Cookies, Flour Taro, Formula Tempe, Nutritional Status, Pre school
17
Wahyuni, S., A. Khaeruni, Asnani, Sarinah, Nurhamsia, and N. D. P. Dewi. "Characteristics of modified taro (Colocasia esculenta L. schott) flour from application of crude amylase enzyme filtrate of tempeh (Rhizopus oligosporus) mold." IOP Conference Series: Earth and Environmental Science 977, no. 1 (June 1, 2022): 012081. http://dx.doi.org/10.1088/1755-1315/977/1/012081.
Full textAbstract:
Abstract This study aimed to determine the effect of fermentation time and the enzyme activity of tempeh R. oligosporus mold on the physicochemical characteristics of modified taro (Colocasia esculenta L. Schott) flour. This study used experimental design with incubation time of 3, 6, and 10 hours and enzyme activity of 1.48 U/mL and 3.43 U/mL. The characteristics of the taro flour studied included viscosity, swelling power, water solubility index, pH, proximate. The results of the study showed that the best incubation time was 6 hours and the enzyme activity was 3.43 U/mL. The characteristics of the selected modified taro flour compared to the control treatment showed a decrease in viscosity by 53.80% and in pH by 3.38%, an increase in swelling power by 3.34%, and solubility by 18.41%,. The proximate content of the selected modified taro flour showed that content increased : the water, ash, protein, and crude fiber by 16.87%, 15.21%, .24%, and 54.38% respectively. Otherwise the fat by 9.48% and carbohydrate by 20.12% was decreased. The results of this study showed an increase in the physicochemical characteristics of taro flour.
18
Klaichoi, Charoon, Rattanaphol Mongkholrattanasit, and Nattadon Rungruangkitkrai. "Silk Fabric Painted with Natural Dye from Acacia catechu Willd - By Using Flour of Wild Taro (Colocasia esculenta (L.) Schott) as Resist Printing Paste." Advanced Materials Research 1030-1032 (September 2014): 434–37. http://dx.doi.org/10.4028/www.scientific.net/amr.1030-1032.434.
Full textAbstract:
The purpose of this research was to study the white resist printing with colour resistant material from flour of wild taro (Colocasia Esculenta (L.) Schott) and using acacia catechu willd. as natural dye by batik technique. The optimal ratio of colour resistant materials from flour of wild taro were compose of 20% flour of wild taro corm, 36% water, 30% sodium chloride, 10% calcium hydroxide, and 4% vegetable oil. The fixation of painted samples by using hot air at 120 °C for 3 minutes can resist dyestuffs and also easy to remove the flour of wild taro. The pattern at resist printing area of fabrics shows sharpness and whiteness. The colour fastness to light and rubbing results were ranging between fair to good level. However, poor level was obtained from colour fastness to washing, water, and perspiration.
19
Hendry, Ata Aditya Wardana, and Ingrid S. Surono. "Effects of various cooling temperatures on resistant starch formation and pasting behaviour of autoclaved taro flour." IOP Conference Series: Earth and Environmental Science 998, no. 1 (February 1, 2022): 012053. http://dx.doi.org/10.1088/1755-1315/998/1/012053.
Full textAbstract:
Abstract Taro is one of the tubers rich in starch which is prospectively improved for its functional properties. In this work, the cooling treatment subjected to the autoclaved taro flour on resistant starch formation and pasting behaviour were evaluated. The flours were autoclaved at 121°C for 30 minutes followed by cooling at different temperatures (25, 4, and -20°C) and repeated twice cycles. Among the cooling treatments, the 4°C had the highest RS (13.11%) compared to 25°C and 4°C which were 13.02% and 12.76% respectively. The autoclaved-cooled treatment altered the microstructure of starch granules showing fracture morphology and irregular shape. The starch morphology treated by autoclaving-cooling at the lowest temperature exhibited a slightly rougher and more wrinkled than other cooling temperatures. Moreover, repeated autoclaving-treatment lowered the pasting temperature. Other than the cooled flour at 25°C, the pasting parameters of the treated flours (peak, final viscosity, and setback) were higher than the untreated flour.
20
Rahayu, Ervika, Dini Ariani, Miftakhussolikhah Miftakhussolikhah, Maharani P. Elfanti, and Yudi Pranoto. "The Effect of Yellow Natural Color from Turmeric on Physical and Sensory Properties of Arenga Starch-Taro (Colocasia esculanta L.) Flour Noodle." Indonesian Journal of Natural Pigments 1, no. 1 (February 14, 2019): 16. http://dx.doi.org/10.33479/ijnp.2019.01.1.16.
Full textAbstract:
Arenga starch-taro (Colocasia esculanta L.) flour noodle is an alternative carbohydrate source made from 75% arenga starch and 25% taro flour. This research purpose is to know the effect of natural color extracts on the physical and sensory properties of noodle. Coloring extraction was done using 5 variances of turmeric rhizome (0.06; 0.12; 0.18; 0.24; and 0.30 g (fresh weight/ml water). Then, noodle was made and physical and sensory properties were evaluated. The result showed that coloring extracts addition decreased the break compression, elongation, and tensile strength of arenga starch-taro flour sohun. Turmeric rhizome extract addition increased the yellow color.
21
Widiyawati, Evajune, and Kokom Komariah. "Eksplorasi Formula dan Uji Kesukaan Mie Lidi Talas dengan Menggunakan Substitusi Tepung Talas." Jurnal Aplikasi Teknologi Pangan 9, no. 2 (April 25, 2020): 57–61. http://dx.doi.org/10.17728/jatp.5762.
Full textAbstract:
Penelitian ini bertujuan untuk mengeksplorasi formula untuk menghasilkan mie lidi talas yang terbaik dan menguji tingkat kesukaan produk. Mie lidi talas dibuat dengan menggunakan tepung talas dan tepung terigu sebagai bahan utamanya. Metode yang digunakan adalah menggunakan model 4D (define, design, development, disseminate). Uji validasi dilakukan oleh ahli pangan yang dilanjutkan dengan uji kesukaan oleh panelis semi terlatih dan tidak terlatih yang dilakukan pada saat pameran produk di hadapan masyarakat. Berdasarkan eksplorasi untuk menentukan formula yang tepat dalam pembuatan mie maka substitusi tepung talas yang terbaik adalah sebanyak 30%. Uji kesukaan terhadap produk mie lidi talas menunjukkan skor 3,0 yang artinya bahwa panelis menyatakan suka pada mie lidi talas dan sebanyak 88,58% dari panelist menyatakan kesukaan pada produk ini. Kesimpulannya bahwa pembuatan mie lidi talas yang terbaik telah dapat dilakukan dengan melakukan substitusi tepung talas sebagai salah satu bahan baku dan uji kesukaan produk telah berhasil dilakukan.Eksploration of Formula and Preference Test for Taro Stick Noodles using Taro Flour for Ingredient SubstitutionAbstractThis study is aimed at exploration for the best recipe of taro stick noodle and testing the consumer preference. Taro stick noodle was made with taro flour and wheat flour as basic ingredient. The model 4D (define, design, development, disseminate) was used to decide the best recipe using validation tests by experts and organoleptic tests by panelists and public. Based on the results, best recipe for the taro stick noodle product was noodle with 30% taro flour substitution. The score for preference test for taro noodle products was achieved 3,0 that was indicated that panelist preferred the noodle. The preference test by public consumers indicated 88.58% of panelists preferred taro stick noodles. As conclusion, the exploration to find the best taro stick noodle was achieved resulting the most of consumer preferred the noodle.
22
Jariyah, Jariyah, Ulya Sarofa, and Rawiri Yunia Ratna. "The Properties Study of Mangrove Fruit Flour Composited with Taro and White Uwi Tubers." FOODSCITECH 3, no. 2 (December 20, 2020): 38. http://dx.doi.org/10.25139/fst.v3i2.3231.
Full textAbstract:
This research is a part of research on the study of the glycemic index value of biscuit products from mangrove fruit flour with flour from various of tubers. The tubers used in this study were taro and white uwi. The types of mangrove fruit used were pedada and lindur. The starch content in taro tubers and white uwi can be used to make biscuits. It is known that both pedada (Sonneratia caseolaris) and lindur (Bruguiera ghymnorhiza) flour have anti-diabetic and anti-cholesterol properties. This study aims to analyze the characteristics of the biscuits from the formulation of a mixture of mangrove fruit flour with taro and white uwi tubers. This study used a one-factor completely randomized design with 10 levels of treatment, namely the proportion of mangrove fruit flour types of pedada and lindur and taro and white uwi tuber flour with the formula 0: 100, 10:90, and 20: 80. Biscuit product analysis parameters include proximate, organoleptic analysis, and glycemic index. Measurement of the glycemic index value was carried out in vivo using 22 respondents normal human, healthy, with a blood glucose of 80-100 mg / dL. Blood draws were carried out for 120 minutes at 30-minute intervals. The best biscuits were obtained in the formulation of pedada fruit : taro flour (20: 80), with criteria 84.07%, of yield, 3.72% of moisture content, 3.45% of ash, 4.33% of protein, 7.16% of fat, carbohydrates of 81.34%, 64.39% of starch, the dietary fiber content of 7.69%. Organoleptic test results showed 5.69 of color, the taste of 6.68, texture of 6.54, aroma of 7.13. In vivo test results obtained glycemic index values of 51.46, and glycemic load of 12.90
23
Mappiratu, Kurniawati, Amran Laga, and Saifuddin Sirajuddin. "Utilization of Functional Instant Porridge Formulated from Taro and Purple Sweet Potato as Anti-diabetic." Open Access Macedonian Journal of Medical Sciences 10, A (January 3, 2022): 357–60. http://dx.doi.org/10.3889/oamjms.2022.7057.
Full textAbstract:
BACKGROUND: Functional instant porridge is a porridge that has undergone further processing so that when it is served, no further cooking is required. AIM: The present study was conducted to determine the anti-diabetic, antioxidant, and anthocyanin contents of the formulation of Japanese taro flour and purple sweet potato flour. METHODS: The materials used in this study were Japanese taro, purple sweet potato, tempeh, and celery leaves. The experimental design used was Completely Randomized Design with five treatments and two replications, and the ratio of Japanese taro flour and sweet potato flour in % (w/w) were A = 75:0, B = 50:25, C = 37.5:37.5, D = 25:50 and E = 0:75. RESULTS: The results showed that the variations in those ratios were significantly different (p < 0.05) on the content of anti-diabetes, antioxidants, and anthocyanins. The best formulation chosen was a ratio of Japanese taro flour and purple sweet potato flour of 37.5:37.5% (w/w) (formulation C). This formulation resulted in anti-diabetic content (inhibitory of α-glucosidase enzyme of 6.149%) antioxidant IC50 of 112.86 ppm and anthocyanin content of 3.19 mg/100 g). CONCLUSION: The most significant inhibitory activity of α-glycosidic enzyme was 43.16% in formulation E of the functional instant porridge. Moreover, the most significant antioxidant activity was 45.69% in formulation C of the functional instant porridge.
24
NIP, W. K., C. S. WHITAKER, and D. VARGO. "Application of taro flour in cookie formulations." International Journal of Food Science & Technology 29, no. 4 (July 6, 2007): 463–68. http://dx.doi.org/10.1111/j.1365-2621.1994.tb02088.x.
Full text
25
Paramita, O., S. Fathonah, Rosidah, T. Agustina, and M. Larasati. "The effect of different processes of flour making on the proximate composition of taro (Colocasia esculenta (l.) flour and taro flour cookies." IOP Conference Series: Earth and Environmental Science 700, no. 1 (March 1, 2021): 012065. http://dx.doi.org/10.1088/1755-1315/700/1/012065.
Full text
26
Xie, Yuhua, Xiaojie Guo, and Feifei Shang. "Optimization of processing formula of taro camllia oil cookies by response surface methodology." Technology audit and production reserves 2, no. 3(64) (April 30, 2022): 25–31. http://dx.doi.org/10.15587/2706-5448.2022.255790.
Full textAbstract:
The object of this research is taro that rich in nutrition, and camellia oil contains polyunsaturated fatty acids. In order to improve their utilization value, taro powder and camellia oil were added into cookies. Using low gluten flour as raw material, taro powder, camellia oil, soft sugar, egg liquid and Siraitia grosvenorii honey as auxiliary materials, the processing formula of taro camellia oil cookies was optimized by response surface methodology. Based on sensory evaluation standard and single factor experiment, Box-Behnken experiment design was carried out on the formula of taro camellia oil cookies. The results showed that low gluten flour 50.0 g, camellia oil 41.0 g, taro powder 35.2 g, egg liquid 35.0 g, soft sugar 18.0 g, Siraitia grosvenorii honey 3.1 g, heating temperature 150 °C, baking for 15 min, the sensory score of taro camellia oil cookies was the highest. Under this process, the prepared cookies have the best taste, and all the indexes meet the national standards of China. The cookies made with the experimental formula had intact appearance, crisp taste, clear lines, fine organization, aroma of taro, moderate sweetness, and unique flavour of taro and Siraitia grosvenorii. Optimized processing formula of taro camllia oil cookies will be of interest to other countries because of taro camellia oil cookies not only had rich nutrients and high nutritional value, but also met the needs of consumers and the market, and had a good market prospect.
27
Hawa, La Choviya, Laras Putri Wigati, and Dina Wahyu Indriani. "ANALISA SIFAT FISIK DAN KANDUNGAN NUTRISI TEPUNG TALAS (Colocasia esculenta L.) PADA SUHU PENGERINGAN YANG BERBEDA." AGROINTEK 14, no. 1 (March 31, 2020): 36–44. http://dx.doi.org/10.21107/agrointek.v14i1.6156.
Full textAbstract:
Taro flour is one of dried products of taro (Colocasia esculenta L.). The characteristics of taro flour that low water content has an important role in determining the storage time. The presence of water in materials is influenced by internal factors of material, processing, moisture of storage and packaging materials. The water level reduction technique commonly used is by drying process, one of them is by using a tray dryer machine. The aim of the study was to analyze the physical properties, and nutritional content of taro flour produced from drying taro chips using a tray dryer machine at a drying temperature of 50°C, 60°C and 70°C with drying times 5, 6, and 7 hours. The physical parameters observed were water content, density and color, the nutritional parameters observed were protein, fat, ash, carbohydrates and crude fiber. The results of study showed that the water content ranged from 6.14 - 8.34%, density ranged from 0.45 - 0.57 kg/m3 and the lightness parameter values ranged from 69.9 - 72.0, with redness values between 12.2 - 12.8 and yellowness values between 11.5 - 13.1. The highest values of protein, fat and carbohydrate were 8.34%, 0.38% and 86.94%. The highest ash and crude fiber values were 3.84% and 2.99%.
28
Siletty, Lambertina, Febby J. Polnaya, and Erynola Moniharapon. "Karakteristik Kimia Tepung Umbi Talas (Colocasia esculenta) Kultivar Tanimbar dengan Lama Fermentasi." AGRITEKNO: Jurnal Teknologi Pertanian 11, no. 1 (April 19, 2022): 48–53. http://dx.doi.org/10.30598/jagritekno.2022.11.1.48.
Full textAbstract:
Tanimbar taro flour is a processed product from tubers originating from Tanimbar, West Southeast Maluku, and is known as “tarro pici” and has not been widely researched regarding the fermentation treatment. Fermentation was carried out to change the properties of Tanimbar taro flour. This study aimed to characterize the chemical properties of taro flour fermented using 0.5% yeast fermipan. Fermentation was carried out for 0 hours (control), 24, 48, and 72 hours in a closed container. The analysis carried out includes water content, ash content, the fat content of the Soxhlet method, Kjeldahl micro protein content, fiber content, and carbohydrate content (by diff.). A non-factorial completely randomized design was used in this study and each treatment was repeated three times. The results showed that the water content, ash content, protein content, fat content, carbohydrate content (by diff.), and fiber content had a very significant effect on tanimbar taro flour. The best treatment was the 72-hour fermentation treatment to produce tanimbar taro flour with a moisture content of 8.61%, ash content of 0.50%, protein content of 5.12%, fat content of 1.02%, carbohydrate content of 84.76% and fiber content of 2.29%.
Keywords: Fermentation; modification flour; Tanimbar taro bulb
ABSTRAK
Tepung umbi talas Tanimbar merupakan hasil olahan dari umbi yang berasal Tanimbar, Maluku Tenggara Barat dan dikenal dengan nama “kaladi pici” dan belum banyak diteliti terkait dengan perlakuan fermentasi. Fermentasi dilakukan untuk mengubah sifat-sifat tepung talas Tanimbar. Penelitian ini bertujuan untuk untuk mengkarakteristik sifat-sifat kimia tepung talas kultivas Tanimbar yang difermentasi menggunakan ragi fermipan sebanyak 0,5%. Fermentasi dilakukan selama 0 jam (kontrol), 24, 48, dan 72 jam dalam wadah yang tertutup. Analisis yang dilakukan meliputi kadar air, kadar abu, kadar lemak metode Soxhlet, kadar protein mikro Kjedahl, kadar serat, kadar karbohidrat (by diff.). Rancangan acak lengkap non-faktorial digunakan dalam penelitian ini dan setiap perlakuan diulang tiga kali. Lama fermantasi berpengaruh sangat nyata terhadap setiap parameter tepung talas tanimbar yang dianalisis. Perlakuan terbaik adalah perlakuan fermentasi 72 jam menghasilkan tepung talas tanimbar dengan kadar air 8,61%, kadar abu 0,50%, kadar protein 5,12%, kadar lemak 1,02%, kadar karbohidrat 84,76% dan kadar serat 2,29%.
Kata kunci: Fermentasi; talas Tanimbar; tepung modifikasi
29
Anon Attoh Hyacinthe, Fagbohoun Jean Bedel, Koffi Amoin Gisèle, Anno Hermann Fourier Atta, and Kouamé Lucien Patrice. "Functional properties of composite flours produced with Ivorian taro (Colocasia esculenta L. Cv Fouê) corms flour and wheat (Triticum aestivum L.) flour." GSC Biological and Pharmaceutical Sciences 15, no. 3 (June 30, 2021): 164–76. http://dx.doi.org/10.30574/gscbps.2021.15.3.0131.
Full textAbstract:
The general objective of this work was to assess the functional properties of composite flours obtained from the flour of Ivorian taro corms (Colocasia esculenta, Cv Fouê) with wheat flour (Triticum aestivum L.). The results concerning the functional properties revealed significant differences (p <0.05). Indeed, the water absorption capacity, the water solubility index and the hydrated density increase considerably in the various composite flours. On the other hand, the bulk density, clarity, wettability and porosity have decreased in these flours. In addition, the stability of the foam and the dispersibility have increased over time. On the other hand, the hydrophilic / lipophilic ratio is greater than 1 with the exception of red oil.
30
Ribeiro, G. G., L. R. Pessôa, M. D. C. de Abreu, L. B. N. S. Corrêa, A. D’Avila Pereira, M. A. Chagas, F. Z. Brandão, C. A. S. da Costa, and G. T. Boaventura. "Taro flour (Colocasia esculenta) increases testosterone levels and gametogenic epithelium of Wistar rats." Journal of Developmental Origins of Health and Disease 9, no. 4 (March 21, 2018): 373–76. http://dx.doi.org/10.1017/s2040174418000120.
Full textAbstract:
AbstractThis study evaluated the effects of diet containing taro flour on hormone levels and the seminiferous tubules morphology of rats. After weaning, the male rats were divided into two groups (n=12 each): control group (CG) treated with control diet and taro group (TG), fed with 25% taro flour for 90 days. Food, caloric intake, mass and body length were evaluated at experiment end. Testis followed the standard histological processing. Immunostaining was performed using an anti-vimentin antibody to identify Sertoli cells. In histomorphometry, total diameter, total area, epithelial height, luminal height and luminal area were analyzed. The testosterone levels were performed using the radioimmunoassay method. Group TG presented (P<0.05): increase in mass, body length, testicular weight, histomorphometric parameters and hormonal levels. Food intake, calorie and Sertoli cells not presented statistical differences. The taro promoted increase in the testicles parameters and hormones.
31
Hong, G. "Functional properties of precooked taro flour in sorbets." Food Chemistry 36, no. 4 (1990): 261–70. http://dx.doi.org/10.1016/0308-8146(90)90065-c.
Full text
32
Nofrida, Rini, Yeni Sulastri, Rucitra Widyasari, M. Abbas Zaini, and Arif Nasrullah. "Pengaruh Penambahan Stabilizer Alami Berbasis Umbi Lokal untuk Peningkatan Sifat Fisik dan Kimia Es Krim Buah Naga Merah (Hylocereus polyrhizus Sp.)." Jurnal Ilmiah Teknologi Pertanian Agrotechno 3, no. 1 (April 30, 2018): 296. http://dx.doi.org/10.24843/jitpa.2018.v03.i01.p06.
Full textAbstract:
Ice cream is a kind of dessert with a sweet taste and served in a cold and frozen. Ice cream has a soft texture, to make the texture required stabilizer, which is one of the ingredients added in the manufacture of ice cream in order to prevent crystallization, as a binder and improve the texture. Stabilizers can be met from starch-based materials of local potency of tubers. Gelatinization of starch in the tuber flour can replace the function of the stabilizer. Some types of tubers that can be developed as an alternative source of natural stabilizer such as porang, uwi, and taro. The study is entitled "The Effect of Adding Natural Stabilizer Based on local tubers for Improving physical and chemical properties of Red Dragon Fruit Ice Cream(Hylocereus polyrhizus sp)". This study aims to examine the effect of local tubers (lombos,flour (porang), uwi flour and belitung taro flour) as a stabilizer on manufacture dragon fruit ice cream. The research will be done first with the preparation stage which is the manufacture of tuber flours (porang, uwi and Belitung taro). Implementation of the research was conducted in two stages are 1) making dragon fruit ice cream with tuber flours; 2) determining the best treatment of the use of stabilizer from the tubers. The tests include the physical and chemical quality that has been performed in the Quality Control Laboratory, the Chemical Laboratory and the Food Biochemistry and the Food Processing Laboratory. Parameters observed in this study include moisture content, total dissolved solids, melting time, emulsion stability, and texture. Based on the results of the research known that the best treatment is the use of porang stabilizer with 0.5% concentration in the manufacture of red dragon fruit ice cream. The treatment is able to match the ability of CMC as an ice cream stabilizer. In the treatment porang 0.5% obtained water content 64.39%, total soluble solids 14.80%, emulsion stability 87.41%, and melting time 95.45 minutes / 100 grams.
33
Novidahlia, Noli, Lia Amalia, and Brida Januarisca. "FORMULATION CRACKERS PASTA TALAS (Colocasia esculenta) AND PURPLE SWEET POTATO (Ipomea batatas L)." JURNAL PERTANIAN 9, no. 1 (May 18, 2018): 1. http://dx.doi.org/10.30997/jp.v9i1.1149.
Full textAbstract:
Taro is rich in nutrients and purple sweet potato is rich in anthocyanin which can be functioned as a pigment. The aims of the study were to determine the best paste formulated using taro flour and mash sweet potato based on sensory quality test, to evaluate the preference level of crackers using hedonic test and to analyze the chemical properties of selected product. The study was begun with pasta preparation assigned by three ratios of taro flour and mash purple sweet potato (1:1 , 3:1 and 1:3). The sensory qualities of paste including color, taste, and texture were analyzed. Paste made with ratio of taro flour and mash purple sweet potato 1:3 had the best sensory qualities. The paste was then used for crackers making, crackers with filler of paste (sandwich) and crackers made by mixing the dough and paste. Each crackers was then evaluated its preference level using hedonic test including color, aroma, taste, crispyness, and the preferred crackers was analyzed its chemical properties including moisture, ash, protein, lipid, and carbohydrate. The results showed that sandwich crackers was preferred than mixed dough-paste crackers and contained of moisture 3.54%, ash 0.82%, protein 8.57%, fat 7.15%, and carbohydrates 79.93%.
34
Shang, Feifei, Tetiana Kryzhska, and Zhenhua Duan. "Study on the optimization of spray drying process for Areca taro powder with microcystalline cellulose." Technology audit and production reserves 6, no. 3(62) (December 21, 2021): 39–42. http://dx.doi.org/10.15587/2706-5448.2021.242333.
Full textAbstract:
Starch is a product of intensive processing of agricultural products. During the processing of plant starch, nutrients such as protein, dietary fiber, and minerals are removed. In addition to nutritional imbalance, rich nutrients have an impact on the environment. The object of research is Areca taro, a starch-rich agricultural product. The research aims to use spray drying technology to obtain a whole betel nut taro powder for food processing, such as sausages and noodles. The taro is used as a raw material, and the whole taro flour is obtained after peeling, cutting, crushing with water, and spray drying. Using single factor and orthogonal experiment to optimize the spray drying process parameters and embedding agent of taro powder, and then analyze its physical and chemical properties. The results show that adding 0.01 % Xanthan gum+0.12 % Microcrystalline cellulose (embedded agent) to the taro emulsion can increase the extraction rate of taro flour, speed up the drying speed, and prevent sticking to the wall. The best process of spray drying: the speed of atomizer was 16000 r/m, the wind temperature was 200 °C, the material liquid concentration was 28.00 % and the feeding rate was 75 mL/min. The taro powder produced by this process has better liquidity, light purple color, smooth texture, and strong flavor of taro. Product parameters: powder fluidity was 13.9 cm, extraction rate was 15.36 %, water activity was 0.416, chromaticity parameters were 19.73 (L* value), 2.96 (a* value) and 3.25 (b* value), bulk density was 0.44 g/mL. This technology can provide data support and reference for food processing companies. The taro whole powder would be widely used as food ingredients in future.
35
Sonia, Sonia, Elisa Julianti, and Ridwansyah Ridwansyah. "The Characteristic of Taro Flour Based Pasta with Addition of Modified Starch and Hydrocolloids." Indonesian Food and Nutrition Progress 16, no. 1 (February 14, 2020): 27. http://dx.doi.org/10.22146/ifnp.45681.
Full textAbstract:
A way to make people with coeliac disease able to eat a gluten-based food is by creating gluten-free food like taro flour based pasta with the addition of modified starches and hydrocolloids. In this research, the pasta were made by using the heat moisture treatment of modified starch of banana and potato were combined with taro flour with the proportion 0%:30%:70%, 7.5%:22.5%:70%, 15%:15%:70%, 22.5%:7.5%:70% and 30%:0%:70% and added with 0,5% of hydrocolloids such as xanthan gum, carboxyl methyl cellulose (CMC) and arabic gum. The results showed that the proportions of starches and flour were highly significantly different (p < 0.01) in protein content, cooking time, elongation and significantly different (p < 0.05) in crude fibre content. The influence of hydrocolloids addition was found to be highly significantly different (p < 0.01) in cooking loss, elongation; and significantly different (p < 0.05) in cooking time. The interactions of proportions of starches and flour and the addition of hydrocolloids were highly significantly different (p < 0.01) in crude fibre content, cooking time and elongation. The best spaghetti composition was based on cooking time, cooking loss, and elongation which could be found in the proportion of 15%:15%:70% of modified banana starch, modified potato starch, and taro flour with the addition of xanthan gum of 0.5%.
36
Sudiarta, Ngakan Putu. "KUALITAS MIE BASAH DENGAN PENAMBAHAN TEPUNG UBI TALAS." Jurnal Gastronomi Indonesia 10, no. 2 (December 6, 2022): 78–86. http://dx.doi.org/10.52352/jgi.v10i2.919.
Full textAbstract:
This study used qualitative descriptive analysis methodologies for data analysis in order to determine and describe how the organoleptic test findings of wet noodles using taro sweet potato flour were perceived in terms of flavor, color, scent, and texture. Studying societal issues, societal practices, and events, including how attitudes, worldviews, and current processes interact with the influence of phenomena. Wet noodles with the inclusion of taro tuber flour are known to have very good ratings in terms of taste (80%), texture (85%), and overall perception (80%) based on the findings of experiments, organoleptic tests by panelists, and continued with Likert scale analysis.
37
Campos, Brunna Vilarinho Pereira, and Eveline Lopes Almeida. "Gluten-free pasta elaborated with taro flour (Colocasia esculenta): a study of the employ of egg white and transglutaminase on the technological properties." Research, Society and Development 10, no. 1 (January 30, 2021): e52710111454. http://dx.doi.org/10.33448/rsd-v10i1.11454.
Full textAbstract:
Taro (Colocasia esculenta), like any tuber, lacks the proteins that form the gluten network, making it a possible source of carbohydrates in the production of gluten-free products. This study aimed to enable the production of gluten-free pasta elaborated with taro flour. To help with the pasta structure, egg white was used as a protein source, and the transglutaminase enzyme was used as a processing aid. Pasta was produced with varying the contents of egg white powder (5 to 50% replacement in flour) and transglutaminase (0.005 to 0.05% flour base) according to a complete 2² factorial design containing 7 assays. The pasta was evaluated for pH, instrumental color parameters, cooking properties, and texture. The results were analyzed using Response Surface Methodology. Egg white contributed to increasing the chroma and hue angle, while transglutaminase only increased the chroma. Both egg white and transglutaminase showed a positive interaction effect for cooking time and increased weight of cooked pasta, and a negative interaction effect on firmness. However, these raw materials had no significant effect on the volume increase of the cooked pasta and cooking loss. The lowest contents of egg white and transglutaminase enzyme used in this study have already sufficient to structure the gluten-free pasta elaborated with taro flour, which provides adequate technological characteristics to it.
38
Hartiati, Amna, and I. A. Mahatma Tuningrat. "Pengaruh Konsentrasi Pelarut dan Lama Pengadukan Terhadap Karakteristik Glukomanan Ubi Talas sebagai Bahan Edible Film Buah Segar." Jurnal Ilmiah Teknologi Pertanian Agrotechno 4, no. 2 (November 1, 2019): 62. http://dx.doi.org/10.24843/jitpa.2019.v04.i02.p02.
Full textAbstract:
Tujuan umum yang ingin dicapai dari penelitian ini adalah 1) untuk mengetahui pengaruh konsentrasi pelarut dan waktu pengadukan pada karakteristik glukomanan tepung ubi talas yang diproduksi, 2) untuk mendapatkan glukomanan dengan karakteristik terbaik dari tepung ubi talas. Pelarut yang digunakan adalah etanol pada konsentrasi 50, 60 dan 70% dengan waktu pengadukan 30, 60 dan 90 menit. Penelitian ini menggunakan rancangan acak kelompok faktorial dengan dua faktor: konsentrasi pelarut dan waktu pengadukan selama ekstraksi tepung ubi talas. Konsentrasi pelarut yang digunakan untuk ekstraksi glukomanan terdiri dari 3 level, yaitu 50, 60 dan 70% (v / v). Waktu pengadukan selama ekstraksi terdiri dari tiga level, yaitu 30, 60 dan 90 menit. Parameter yang diamati adalah rendemen, kadar glukomanan, kadar pati dan kadar air. Penelitian ini terdiri dari 2 (dua) tahap, yaitu pembuatan glukomanan dari tepung ubi talas dan tahap kedua adalah hasil terbaik pada tahap satu yang akan digunakan sebagai bahan edible film buah segar. Hasil penelitian menunjukkan bahwa konsentrasi pelarut dan waktu pengadukan memiliki pengaruh yang sangat signifikan terhadap kadar glukomanan, kadar air dan interaksinya, tidak berpengaruh nyata terhadap kadar pati, rendemen glukomanan. Karakteristik terbaik glukomanan adalah perlakuan konsentrasi pelarut etanol 70% dan waktu pengadukan 90 menit dengan kadar glukomanan 60,166%; kadar pati 0,072%; kadar air 7,313% dan rendemen 9,320% untuk tepung talas.
The general objectives to be achieved from this study were: 1) to determine the effect of solvent concentration and stirring duration on the glucomannan character of Taro sweet potato flour produced; 2) to obtain glucomannan with the best characteristics of Taro sweet potato flour. The solvent used is ethanol at a concentration of 50, 60 and 70% with a stirring time of 30, 60 and 90 minutes. The study used a factorial randomized block design with two factors: solvent concentration and stirring time during the extraction of Taro sweet potato flour. The concentration of solvent used for glucomannan extraction consisted of 3 levels, namely 50, 60 and 70% (v / v). The duration of stirring during extraction consists of three levels, namely 30, 60 and 90 minutes. The parameters observed were the yield, glucomannan content, starch content, and water content. This study consisted of 2 (two) stages, namely the manufacture of glucomannan from Taro sweet potato flour and the second stage was the best result in stage one would be used as an edible film chart on fresh fruit. The results showed that solvent concentration and stirring time had a very significant effect on glucomannan content, water content, and interaction and did not significantly affect starch content, the yield of glucomannan Taro flour. The best characteristics of glucomannan were the treatment of 70% ethanol solvent concentration and stirring time of 90 minutes with glucomannan content of 60.116%; 0.072% starch content; moisture content 7.313% and 9.320% yield for Taro yam flour.
39
Pessoa, Letícia Rozeno, Maíra Duque Coutinho De Abreu, Gabrielle Ribeiro Gracio, Bianca Ferolla da Camara Boueri, Eduardo Moreira Da Silva, Gilson Teles Boaventura, and Carlos Alberto Soares Da Costa. "Taro (Colocasia esculenta) flour intake enable bone integrity in male rats." DEMETRA: Alimentação, Nutrição & Saúde 16 (March 16, 2021): e51626. http://dx.doi.org/10.12957/demetra.2021.51626.
Full textAbstract:
Objetivo: A proposta deste estudo foi investigar a composição óssea em ratos tratados com dieta suplementada com farinha de taro (Colocasia esculenta) até eles completarem 90 dias de idade. Métodos: No momento do desmame, os ratos foram divididos em grupo controle (C, n = 11) e experimental (T, n = 12) – composto por animais tratados com farinha de taro até os 90 dias de idade. Ingestão alimentar, massa e comprimento corporal foram avaliados semanalmente ao longo de todo o período experimental. Dimensões ósseas, bem como a densidade mineral óssea (DMO), conteúdo mineral ósseo (CMO), área óssea total e propriedades biomecânicas foram determinadas no final de 90 dias. Resultados: Grupo T apresentou elevados valores (P<0.05) para massa e comprimento corporal; DMO, CMO e área óssea da coluna vertebral; DMO na quarta vértebra lombar; massa femoral, distância entre as epífises, largura do ponto médio da diáfise, DMO, força máxima e concentrações séricas de osteocalcina, quando comparado ao grupo controle. Conclusões: A ingestão da farinha de taro apresentou efeito positivo na saúde óssea.
40
Nurilmala, Febi, Nina Ariesta, Nurlela Nurlela, IGA Manik Widhyastini, and Mia Azizah. "TEPUNG TALAS VARIETAS BARU SEBAGAI BAHAN BAKU COOKIES KWT SAWARGI KELURAHAN SITU GEDE KECAMATAN BOGOR BARAT." Jurnal Abdi Inovatif (Pengabdian Kepada Masyarakat) 1, no. 2 (November 27, 2022): 77. http://dx.doi.org/10.31938/jai.v1i2.419.
Full textAbstract:
The purpose of the following community service activity is to educate KWT Sawargi members through counselling on the use of new varieties of taro plants Febi521 and its post-harvest processing for processed taro production houses, as well as preparing activity plans for implementing the use of new varieties of taro Febi521 and its post-harvest processing. The target group of this activity are the residents of the Women Farmers Group (KWT) Sawargi, Situ Gede Village, West Bogor District, Bogor City. This Community Service activity can be divided into three stages: preparation, implementation, and evaluation. The results of this activity have a positive impact on increasing knowledge and skills and have the potential to improve the economy of the community. KWT members have a new understanding of the new taro variety Febi521, which has the advantage of not itching due to low levels of calcium oxalate. KWT also knows the nutritional value of Febi521 taro. In addition, KWT members also understand Febi521's post-harvest processing techniques and skills in processing taro products in the form of cookies made from taro flour. Sustainability support of this activity, the team provided new varieties of taro seeds Febi521 and production tools for post-harvest processing of taro.Keywords: taro; Febi521, post-harvest, taro flour, cookiesAbstrakKegiatan pengabdian masyarakat bertujuan untuk edukasi kepada mitra KWT Sawargi melalui penyuluhan pemanfaatan tanaman talas varietas baru Febi521 dan pengolahan pascapanennya dan menyusun rencana aktivitas implementasi pemanfaatan tanaman talas varietas baru Febi521. Kegiatan pengabdian kepada masyarakat ini dibagi dalam tiga tahap yaitu, persiapan, pelaksanaan, dan evaluasi. Hasil kegiatan ini memberikan dampak positif terhadap peningkatan pengetahuan, keterampilan, dan berpotensi meningkatkan perekonomian masyarakat Kelurahan Situ Gede, Kecamatan Bogor Barat, Kota Bogor. Anggota KWT memiliki pemahaman yang baru tentang talas varietas baru Febi521 yang memiliki keunggulan tidak gatal karena rendahnya kadar kalsium oksalat. KWT juga memiliki pengetahuan tentang nilai gizi talas Febi521. Selain itu, para anggota KWT juga memahami teknik pengolahan pascapanen talas Febi521 serta memiliki keterampilan dalam mengolah produk olahan talas berupa cookies berbahan dasar tepung talas. Untuk mendukung keberlanjutan kegiatan ini, tim memberikan bibit talas varietas baru Febi521 dan alat produksi olahan talas pascapanen.Kata Kunci: talas, Febi521, pascapanen, tepung talas, cookies
41
Cahdian, Rusi, Elida Elida, and Wiwik Gusnita. "PENGARUH SUBSTITUSI TEPUNG TALAS TERHADAP KUALITAS KULIT KUE SUS." JURNAL PENDIDIKAN DAN KELUARGA 9, no. 2 (June 29, 2018): 83. http://dx.doi.org/10.24036/jpk/vol9-iss2/81.
Full textAbstract:
The purpose of this study was to analyze the effect of substitution of taro flour as much 25%, 50% and 75% on quality choux paste covers volume, shape, color, smell, texture and taste. The type of this research was pure experiments (true experiment) with completely randomized design method. Data tipe that is primary data sourced from 30 semi trained panelists by replying the organoleptic test format. Analyze data using ANAVA, if Fcount > Ftable then proceed with Duncan test. The results showed that there was a significant effect on quality volume, shape, color, smell, and taste, and there was no significant effect on quality texture. The best result based on organoleptic test found in X1 with substitution of taro flour as much 25%.
42
Ariyanti, Dessy, C. Sri Budiyati, and Andri Cahyo Kumoro. "MODIFIKASI TEPUNG UMBI TALAS BOGOR (COLOCASIA ESCULENTUM (L) SCHOTT) DENGAN TEKNIK OKSIDASI SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU." Reaktor 15, no. 1 (February 13, 2014): 1. http://dx.doi.org/10.14710/reaktor.15.1.1-9.
Full textAbstract:
Tanaman talas bogor (Colocasia esculentum (L) Schott) sangat mudah dibudidayakan di daerah tropik dan sub-tropik, termasuk Indonesia. Umbi talas bogor kaya akan karbohidrat, sehingga dapat digunakan sebagai sumber energi yang potensial bagi manusia melalui berbagai proses modifikasi. Tujuan dari penelitian ini adalah memperbaiki kualitas tepung umbi talas bogor dengan mengkaji pengaruh konsentrasi suspensi, katalis, oksidator, dan temperatur dari proses modifikasi dengan cara oksidasi menggunakan larutan hidrogen peroksida (H2O2). Variabel yang dikaji adalah suspensi tepung dengan air (40, 30, 20, dan 10%), waktu reaksi (30, 60, 90, dan 120 menit, konsentrasi katalis (0; 0,1%; 0,2%), konsentrasi oksidator (1%, 2% dan 3%) dan temperatur (30; 40; 50oC). Hasil penelitian menunjukkan bahwa penggunaan konsentrasi suspensi 40% , konsentrasi katalis 0,1%, konsentrasi H2O2 2% dan temperatur 30oC pada waktu oksidasi 30 menit memberikan hasil yang paling optimum ditinjau dari daya kembang (swelling power) dengan nilai 7g/g dan kelarutannya dalam air yaitu 4% dengan mempertimbangkan aspek teknis dan ekonomis dari proses. Hasil penelitian ini menunjukkan bahwa penggunaan H2O2 sebagai oksidator cukup efektif dalam meningkatkan nilai daya kembang tepung talas bogor yang sebelumnya hanya 4,3 g/g menjadi 7 g/g, dimana nilai tersebut telah masuk dalam rasio daya kembang tepung terigu yaitu 6,8-7,9 g/g. Namun oksidator H2O2 tidak cukup efektif dalam meningkatkan nilai kelarutan tepung dalam air yang sebelumnya hanya 2% menjadi 4%, dimana nilai tersebut masih dibawah rasio kelarutan tepung terigu yaitu 6,3-7,3%. Selain itu uji organoleptik pada kue kering berbahan baku tepung umbi talas bogor teroksidasi menunjukkan kelemahan berupa rasa yang agak pahit dan tekstur yang terlalu rapuh dibandingkan dengan kue kering yang menggunakan bahan baku tepung terigu.Bogor taro (Colocasia esculentum (L) Schott) is one of the local resources which can be used as raw material for flour and starch production. They are easy to cultivate in tropical and sub-tropical area such as Indonesia. Tubers of Bogor taro contain a lot of carbohydrates and the flour can be modified using several technique of modification in order to achieve the similar content and properties as wheat flour. The objective of this research was to upgrade the quality of tuber Bogor taro flour by studying the effect of suspension consistency (40; 30; 20;10%), concentration of catalyst (0; 0.1%; 0.2%) and H2O2 (1%; 2% and 3%) as oxidizer and temperature of oxidation process (30; 40; 50oC). The results showed that the use of 40% suspension consistency, 0.1% catalyst concentration, 2% H2O2 concentration and 30oC of oxidation temperature at 30 minutes gave the most optimum results in terms of swelling power with 7g/g and water solubility 4% with taking the technical and economic aspects of the process as consideration. Swelling power and water solubility of modified tuber of Bogor taro flour were higher compared to the native ones, which successively 4.3 g/g and 2%. However, in organoleptic analyses showed that the cookies made from modified flour of Bogor taro tuber still have weaknesses such as a bitter taste and fragile textures compared to the cookies made from wheat flour.
43
Kumar, Vivek, H. K. Sharma, Pragati Kaushal, and K. Singh. "Optimization of taro–wheat composite flour cake using Taguchi technique." Journal of Food Measurement and Characterization 9, no. 1 (September 12, 2014): 35–51. http://dx.doi.org/10.1007/s11694-014-9208-1.
Full text
44
Priatama, A. R., I. Nuraeni, and Saryono. "Development of arrowroot flour and taro flour snack bar with banana bud flour supplementation as snack for diabetes patient." IOP Conference Series: Earth and Environmental Science 250 (April 5, 2019): 012084. http://dx.doi.org/10.1088/1755-1315/250/1/012084.
Full text
45
Hariyadi, Hariyadi, Yeni Sulastri, and Zainuri Zainuri. "PENGARUH KONSENTRASI KECAMBAH KACANG HIJAU TERHADAP SIFAT FISIK DAN KIMIA TEPUNG TALAS KIMPUL." Pro Food 6, no. 1 (July 9, 2020): 634. http://dx.doi.org/10.29303/profood.v6i1.135.
Full textAbstract:
ABSTRACT
This study aims to find out the effect of mung bean sprout concentration on the physical and chemical properties of taro flour. The method used in this research was experimental method and was designed using Completely Randomized Design with a single factor experiment (the concentration of mung bean sprouts). There were 5 treatments (0%, 10%, 20%, 30% and 40% of mung bean sprouts), and each treatment were made into 4 replications. Data from the observations were analyzed using analysis of Variance (ANOVA) at 5% significant level using Co-Stat software. If there was significant difference, the data were further tested using the Honest Real Difference test at 5% significant level too. The results showed that the addition of mung bean sprout extract significantly affected the moisture content, protein content, ash content and oxalate content of taro flour. The treatment of 40% mung bean sprout extract is recommended as the best treatment for moisture content (10.53%), ash content (5.24%), protein content (3.84%), calcium oxalate content (0.0268%), water absorption (87.42%), and L value (88.14) of modified taro flour.
Keywords: flour, taro, enzymes, mung bean sprouts
ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh konsentrasi kecambah kacang hijau terhadap sifat fisik dan kimia tepung talas kimpul. Metode yang digunakan dalam penelitian ini adalah metode eksperimental dan dirancang menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal (konsentrasi kecambah kacang hijau). Terdapat 5 perlakuan (konsentrasi 0%, 10%, 20%, 30% dan 40% kecambah kacang hijau), dan tiap perlakuan dibuat 4 ulangan. Data hasil pengamatan dianalisis dengan menggunakan analisis keragaman pada taraf nyata 5% dengan menggunakan software Co-Stat. Apabila terdapat beda nyata, maka akan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5% juga. Hasil penelitian menunjukkan bahwa penambahan ekstrak kecambah kacang hijau berpengaruh nyata terhadap kadar air, kadar protein, kadar abu dan kadar oksalat tepung talas. Perlakuan konsentrasi ekstrak kecambah kacang hijau 40% direkomendasikan sebagai perlakuan terbaik, yang menghasilkan tepung talas dengan karakteristik sebagai berikut: kadar air (10,53%), kadar abu (5,24%), kadar protein (3,84%), kadar kalsium oksalat (0,0268%), daya serap air (87,42%), dan nilai L (88,14) tepung talas termodifikasi.
Kata kunci: tepung, talas, enzim, kecambah kacang hijau
46
Rejeki, F. S., E. R. Wedowati, D. Puspitasari, J. W. Kartika, and M. Revitriani. "Proportion of taro and wheat flour, and konjac flour concentration on the characteristics of wet noodles." IOP Conference Series: Earth and Environmental Science 733, no. 1 (April 1, 2021): 012075. http://dx.doi.org/10.1088/1755-1315/733/1/012075.
Full text
47
Kusumasari, S., and V. Y. Pamela. "Sensory evaluation of synbiotic yoghurt with Banten taro flour as prebiotic." IOP Conference Series: Earth and Environmental Science 383 (December 4, 2019): 012044. http://dx.doi.org/10.1088/1755-1315/383/1/012044.
Full text
48
Sánchez-Bustos, Karen Gisela, Natalia Escobar-Escobar, and Sandra Marcela Castro-Ruiz. "Nutritional supplementation with non-conventional food resources and its effect on the productive parameters in rabbits." Entramado 17, no. 1 (January 25, 2021): 262–70. http://dx.doi.org/10.18041/1900-3803/entramado.1.7278.
Full textAbstract:
The effect of diets with nonconventional forage resources, balu (Erythrina edulis) and giant taro (Alocasia macrorrhiza) was evaluated, on production parameters of New Zealand white rabbits (Oryctolagus cuniculus) under family farming production, in Silvania (Cundinamarca, Colombia). 36 weaned rabbits of 35 days old were used. They were distributed in 4 treatments (substitution of commercial pellets by giant taro leaves flour 25% (Giant taro), balu 25% (Balu); their mixture, giant taro 12.5% and balu 12.5% (GB), and a control with commercial pellets) with three repetitions each. Variables evaluated: initial weight at 35 days old, daily weight gain, consumption, feed conversion and final weight at 85 days old, carcass yield, haunch, loin and meat. Data was analyzed by Tukey multiple comparison test at 5% significance level, variance homogeneity and error independence verified by means of Shapiro-Wilks, Levene and Durbin-Watson tests, respectively, by R program. No significant differences were found in the final weight, on weeks 5 and 6, which registered significant differences (p<0.05), for giant taro (1771.85±88.21 AB), control (1933.06±88.20 B), giant taro (1935.05±91.26 AB), control (2144.42±91.26 B) respectively. Daily weight gain showed significant differences (p<0.05) at week 5 for giant taro (33.56±2.82 AB); control (.37±2.825 B). Significant differences were showed by most zootechnical variables (p<0.05). The results showed that diets with nonconventional forage resources (balu and giant taro) are a viable alternative for animal feeding, due to their high nutritional content and as a by-product of commercial interest for rural families in areas of the middle Colombian tropics.
49
Wulandari, Endah, Herlina Marta, Elazmanawati Lembong, and Fransiska Ariela. "The study of functional and pasting properties of Taro “SEMIR” (Colocasia Esculenta L. Schott) starch modified by various thermal process." Journal of Powder Technology and Advanced Functional Materials 1, no. 1 (July 14, 2018): 36–47. http://dx.doi.org/10.29253/jptafm.1.1.2018.6.
Full textAbstract:
Taro tubers locally known as Semir are potentially used as a source of starch. Taro Semir starch can be used as a substitute of rice flour in the raw material of rice vermicelli. However, native taro starch has not been optimally utilized due to poor functional and poor pasting properties. Thus, further treatment is needed to improve their properties. The ideal characteristics of starch as a raw material of vermicelli are low swelling volume, stable against heating and stirring, and fast-rising value of setback viscosity. The aim of this research was to determine a suitable physical modification to produce functional and pasting properties of taro Semir starch. The physical modifications were applied in preparing taro Semir starch includes Heat Moisture Treatment (HMT) at 110°C for 8 hours, Heat Pressure Treatment (HPT) at 120°C 1 hour, Microwave Heat/Moisture Treatment (MWT) with 100W 20 minutes, and Osmotic Pressure Treatment (OPT) at 120°C 30 minutes. Those modified taro Semir starch were compared with the native taro Semir starch. Taro Semir starch modified by HMT revealed with the best performance compared to others modification. The obtained characteristic of this starch were swelling volume of 6.57±0.80 mL/g, solubility of 5.80±0.29 %, water absorption capacity of 2.59±0.09 g/g, gel strength of 3,518±0.17 gF, syneresis percentage of 5.39±2.31 %, pasting temperature of 83.65±0.77°C, peak viscosity 4,349.17±192.61 cP, breakdown viscosity 494±33.81 cP, and setback viscosity of 2,413±165.85 cP. It was concluded that HMT at 110°C for 8 hours considered as the best method of modification for the Taro Semir starch.
50
Wulandari, Endah, Herlina Marta, Elazmanawati Lembong, and Fransiska Ariela. "The study of functional and pasting properties of Taro “SEMIR” (Colocasia Esculenta L. Schott) starch modified by various thermal process." Journal of Powder Technology and Advanced Functional Materials 1, no. 1 (July 14, 2018): 36–47. http://dx.doi.org/10.29253/jptafm.v1i1.6.
Full textAbstract:
Taro tubers locally known as Semir are potentially used as a source of starch. Taro Semir starch can be used as a substitute of rice flour in the raw material of rice vermicelli. However, native taro starch has not been optimally utilized due to poor functional and poor pasting properties. Thus, further treatment is needed to improve their properties. The ideal characteristics of starch as a raw material of vermicelli are low swelling volume, stable against heating and stirring, and fast-rising value of setback viscosity. The aim of this research was to determine a suitable physical modification to produce functional and pasting properties of taro Semir starch. The physical modifications were applied in preparing taro Semir starch includes Heat Moisture Treatment (HMT) at 110°C for 8 hours, Heat Pressure Treatment (HPT) at 120°C 1 hour, Microwave Heat/Moisture Treatment (MWT) with 100W 20 minutes, and Osmotic Pressure Treatment (OPT) at 120°C 30 minutes. Those modified taro Semir starch were compared with the native taro Semir starch. Taro Semir starch modified by HMT revealed with the best performance compared to others modification. The obtained characteristic of this starch were swelling volume of 6.57±0.80 mL/g, solubility of 5.80±0.29 %, water absorption capacity of 2.59±0.09 g/g, gel strength of 3,518±0.17 gF, syneresis percentage of 5.39±2.31 %, pasting temperature of 83.65±0.77°C, peak viscosity 4,349.17±192.61 cP, breakdown viscosity 494±33.81 cP, and setback viscosity of 2,413±165.85 cP. It was concluded that HMT at 110°C for 8 hours considered as the best method of modification for the Taro Semir starch.