Jurnal Agroekoteknologi
Vol 11, No 2 (2019)

KARAKTERISASI SIFAT FISIKOKIMIA TEPUNG TALAS BENENG SEBAGAI PANGAN KHAS KABUPATEN PANDEGLANG

Septariawulan Kusumasari (Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa)
Fitria Riany Eris (Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa)
Sri Mulyati (Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa)
Vega Yoesepa Pamela (Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa)

Article Info

Publish Date
05 Dec 2019

Abstract

ABSTRACTTalas beneng is indigenous food from Pandeglang that had potential to be alternative carbohydrate source beside wheat flour. The aim of this study was to characterize physical and chemical properties of flour from Talas beneng. Physical properties this flour had L 91.13, a 2.75, b 11.27, and white degree 68.56%. This flour had brownish color. The result of chemical properties showed that water content, ash, fat, protein, carbohydrate, starch, amylose, and amylopectin respectively 9.04%, 2.25%, 0.17%, 6.73%, 81.81%, 56.29%, 19.27%, and 37.02%. Beneng taro flour could be made product that need low protein flour such as cookies, crackers, brownies, waffle, crepes, or pancake.

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Journal Info
Jurnal Agroekoteknologi
Website

Abbrev

jav

Publisher

Universitas Sultan Ageng Tirtayasa

Subject

Agriculture, Biological Sciences & Forestry

Description

Journal of Agroecotechnology contains articles directly sourced from the results of research related to the cultivation of plants related to soil, plants, weeds, pests and ...