Improvement of Nutritional Quality of Tuber Flour as Local Food Resource
Tuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive compounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additio...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Universitas Negeri Semarang
2018-07-01
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| Series: | KEMAS: Jurnal Kesehatan Masyarakat |
| Subjects: | |
| Online Access: | https://journal.unnes.ac.id/nju/index.php/kemas/article/view/12991 |
| _version_ | 1819048797663133696 |
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| author | Etty Soesilowati Nana Kariada Tri Martuti Octavianti Paramita |
| author_facet | Etty Soesilowati Nana Kariada Tri Martuti Octavianti Paramita |
| author_sort | Etty Soesilowati |
| collection | DOAJ |
| description | Tuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive compounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additional value through the use of appropriate technology and diversification of processed products. Research samples were 16 tuber species. The method was crystallisation by utilization of blower system to accelerate the process of water content reduction. The data were analyzed using proximat analysis. Water content was 5.61-15%, ash content was 0.4-5.31%, carbohydrate content was 82-88%, protein content was 0.67-6.32%, and fat content was 1-7%. The result showed that chemical content of Suweg flour with pragelatinization method at 70ºC for 60 minutes had the highest water, ash, and fiber content which were 5.79%, 2.49%, and 43.73%, respectively. Meanwhile, the highest carbohydrate content obtained by heating for 10 minutes was 25.80%. Tubers flour is worthy to be used as raw materials for food industry. |
| first_indexed | 2024-12-21T11:21:58Z |
| format | Article |
| id | doaj.art-d1d0e2eb981247c781a0997ca18fed08 |
| institution | Directory Open Access Journal |
| issn | 1858-1196 2355-3596 |
| language | English |
| last_indexed | 2024-12-21T11:21:58Z |
| publishDate | 2018-07-01 |
| publisher | Universitas Negeri Semarang |
| record_format | Article |
| series | KEMAS: Jurnal Kesehatan Masyarakat |
| spelling | doaj.art-d1d0e2eb981247c781a0997ca18fed082022-12-21T19:05:45ZengUniversitas Negeri SemarangKEMAS: Jurnal Kesehatan Masyarakat1858-11962355-35962018-07-011419910510.15294/kemas.v14i1.129917725Improvement of Nutritional Quality of Tuber Flour as Local Food ResourceEtty Soesilowati0Nana Kariada Tri Martuti1Octavianti Paramita2Universitas Negeri SemarangUniversitas Negeri SemarangUniversitas Negeri SemarangTuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive compounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additional value through the use of appropriate technology and diversification of processed products. Research samples were 16 tuber species. The method was crystallisation by utilization of blower system to accelerate the process of water content reduction. The data were analyzed using proximat analysis. Water content was 5.61-15%, ash content was 0.4-5.31%, carbohydrate content was 82-88%, protein content was 0.67-6.32%, and fat content was 1-7%. The result showed that chemical content of Suweg flour with pragelatinization method at 70ºC for 60 minutes had the highest water, ash, and fiber content which were 5.79%, 2.49%, and 43.73%, respectively. Meanwhile, the highest carbohydrate content obtained by heating for 10 minutes was 25.80%. Tubers flour is worthy to be used as raw materials for food industry.https://journal.unnes.ac.id/nju/index.php/kemas/article/view/12991Nutrisi, Tepung Umbi , Pangan Masyarakat Marjinal |
| spellingShingle | Etty Soesilowati Nana Kariada Tri Martuti Octavianti Paramita Improvement of Nutritional Quality of Tuber Flour as Local Food Resource KEMAS: Jurnal Kesehatan Masyarakat Nutrisi, Tepung Umbi , Pangan Masyarakat Marjinal |
| title | Improvement of Nutritional Quality of Tuber Flour as Local Food Resource |
| title_full | Improvement of Nutritional Quality of Tuber Flour as Local Food Resource |
| title_fullStr | Improvement of Nutritional Quality of Tuber Flour as Local Food Resource |
| title_full_unstemmed | Improvement of Nutritional Quality of Tuber Flour as Local Food Resource |
| title_short | Improvement of Nutritional Quality of Tuber Flour as Local Food Resource |
| title_sort | improvement of nutritional quality of tuber flour as local food resource |
| topic | Nutrisi, Tepung Umbi , Pangan Masyarakat Marjinal |
| url | https://journal.unnes.ac.id/nju/index.php/kemas/article/view/12991 |
| work_keys_str_mv | AT ettysoesilowati improvementofnutritionalqualityoftuberflouraslocalfoodresource AT nanakariadatrimartuti improvementofnutritionalqualityoftuberflouraslocalfoodresource AT octaviantiparamita improvementofnutritionalqualityoftuberflouraslocalfoodresource |