Karakteristik Fisikokimia Tepung Talas Beneng dengan Perbedaan Suhu Perendaman dan Volume Larutan Sari Belimbing Wuluh

Abstract

Syafutri, M.I., Lidiasari, E., Sugito, Parwiyanti, Defira, C., Sari, F.A., Destiani, R.F., Fadila, N., & Airlangga, T. (2023). Physicochemical characteristics of beneng taro flour with different soaking temperature and volume of wuluh star fruit juice solution. In: Herlinda, S. et al. (Eds.), Prosiding Seminar Nasional Lahan Suboptimal ke-11 Tahun 2023, Palembang 21 Oktober 2023. (pp. 706-715).  Palembang: Penerbit & Percetakan Universitas Sriwijaya (UNSRI).

Talas beneng (Xanthosoma undipes K. Koch) is a plant that began to be developed in South Sumatra which has the advantage of high protein content, large tuber size and attractive yellow color. Talas beneng contains high starch, so it has the potential to be developed into flour. The problems is the high oxalate content in the tubers. One of the efforts to reduce oxalate content is by soaking in an acid solution. Natural ingredients that contain organic acids such as wuluh star fruit have the potential to reduce oxalate levels. Some variables that affect the reduction of oxalate levels in the soaking process are soaking temperature and volume of soaking solution. The purpose of the study was to determine the physical and chemical characteristics of beneng taro flour with different soaking temperatures and volume of wuluh star fruit juice solution. The treatment factors were soaking temperature (30^oC, 45^oC, 60^oC) and volume of wuluh star fruit juice solution (1200 mL; 1800 mL). The results showed that beneng taro flour had a whiteness degree 85.66%-90.57%, swelling power 22.45%-29.17%, moisture content 5.54%-8.63%, ash content 1.07%-2.27%, and oxalate content 154.38 ppm-226.97 ppm. The results of statistical analysis showed that the soaking temperature significantly affected the oxalate content, while the volume of star fruit juice solution significantly affected the swelling power and oxalate content of beneng taro flour. The interaction of the two factors had no significant effect on all parameters. The higher the soaking temperature caused the oxalate content of beneng taro flour decreased. The oxalate content of beneng taro flour with a volume of 1200 mL of star fruit juice solution was lower than the volume of 1800 mL of star fruit juice solution.