Warta IHP (Warta Industri Hasil Pertanian)
Vol 10, No 1-2 (1993)

)(Study on the Effects Process on Tannin and Phytic Acid Content in Taro (Colocasia esculenta (L) Schott)

Maman Rohama, M ( Balai Besar Industri Agro)
Wahyu Rahmani, Adriana ( Balai Besar Industri Agro)
Anwar, Faisal ( Balai Besar Industri Agro)
Riyadi, Hadi ( Balai Besar Industri Agro)
-, Solechan ( Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

A research on the effect of process on tannin and phytic acid content of taro corm has been conduced.The study was done on fresh,boiled,steamed and roasted taro corm and also taro flour.The result showed that uncooked taro contained 750.5 mg of tannin and 374 mg of phytic acid per 100 gr.Boiling treatment showed the decrease of tannin of 50.17% and the decrese of phytic acid of 13.57%.The streaming treatment resulted in the decrease of tannin of 49.90%and the decreaseof phytic acid of 16.30%.Roasting treatment showed of tannin of 53.63% and phytic acid 51.11% and flour treatment showed the decrease of 35.31%tannin and 64.37%phytic acid.  

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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...