KARAKTERISASI SIFAT FISIKOKIMIA TEPUNG TALAS BENENG SEBAGAI PANGAN KHAS KABUPATEN PANDEGLANG
| Main Authors: | Kusumasari, Septariawulan; Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa, Eris, Fitria Riany; Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa, Mulyati, Sri; Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa, Pamela, Vega Yoesepa; Fakultas Pertanian, Universitas Sultan Ageng Tirtayasa |
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| Other Authors: | Kementrian Kesehatan, skim hibah IPTEKKES 2019. |
| Format: | Article info Eksperimental design application/pdf eJournal |
| Bahasa: | eng |
| Terbitan: |
Jurusan Agroekoteknologi Fakultas Pertanian Untirta
, 2019
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| Subjects: | |
| Online Access: |
http://jurnal.untirta.ac.id/index.php/jav/article/view/7693 http://jurnal.untirta.ac.id/index.php/jav/article/view/7693/5203 |
Daftar Isi:
- 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.