Production Process Technology and Physic-Chemical Characterization of Beneng Taro Flour

Abstract

Beneng Taro (Xanthosoma undipes) is one of the taro that grows in a specific location developed in the Banten Province, Indonesia. Taro has the main component in the form of flour and starch are widely used. However for further use, there are components that cause itching in the form of oxalate levels that must be lowered. Several process technologies can be utilized to optimize thecharacteristics of taro flour, making it feasible to be used as raw main based material for furtherfood processing. The purpose of this research activity to carry out the production process along with physical characterization and oxalate content of taro beneng flour. The research method consisted of a variation of the immersion treatment and the drying process. The results obtained were then analyzed for yield, color, whiteness, moisture content and oxalate content of the resulted flour. Based on the results of the analysis, it can be seen that immersion using NaCl, sodium metabisulfite and citric acid can reduce the oxalate content. In the variation of the combination of 0.5% citric acid addition in immersion with sun drying method is effective treatment. While the combination of 0.1% citric acid is effective in the oven drying method. The results ofthis production process can be further developed in the field in a larger capacity.