Improving Non-wheat Flour Quality As a Form of Local Food Conservation
Abstract
The growth rate of Indonesian population increases the community’s dependence on wheat flour which is wholly made from imported wheat. Local carbohydrate sources that can function strategically as food reserves are Indonesian traditional tubers and roots.Tubersandrootsalsocontainsomebioactivecompoundsthathavephysiological effects as antioxidants. The bioactive compounds found in these inferior local tubers are dioscorin, diosgenin, and phenol. These three types of bioactive compounds have been shown to have the ability to ward off free radicals. This study aims to developtuberproductsandincreaseaddedvaluethroughtheutilizationofappropriate technology and diversification of processed products. The study used sixteen types of traditional Indonesian tubers. The method used is to reduce the size of the tubers usingcrystallizationmethodandutilizetheblowersystemtocreatethewindfordrying system. The blowing facilitates the process of reducing the water content to improve the durability of the flour. The research applied the mixed method approach. The study was carried out in the laboratory. Data were analyzed using proximate analysis to determine moisture content, ash content, carbohydrate content, protein content and fat content. The results showed that the chemical content of Suweg flour with pregelatinization method at 70 ∘C for 60 min had the highest water, ash, and fiber content at 5.79%, 2.49%, and 43.73%, respectively; while the highest carbohydrate content obtained by heating for 10 minutes at 25.80%. In conclusion, traditional tuber flours are sufficient for the use of raw materials for the food industry.
Keywords: traditional Indonesian tubers, non-wheat flours, local food
References
[1] Aptindo. 2012. Pertumbuhan Indonesia Tahun 2012-2030 dan Overview Industri Tepung Terigu Nasional Tahun 2012. Jakarta
[2] BPTP. 2014. Sumberdaya Genetik Tanaman Lokal Jateng. Jawa Tengah
[3] Rufaidah, V.W. 2000. Evaluation of ganyong starch capability as tapioca starch substitute on fish nugget. In Prosiding Seminar Nasional Industri Pangan, Surabaya (Indonesia), 10-11 Oct 2000. Perhimpunan Ahli Teknologi Pangan Indonesia.
[4] Hulan, H.W. 1992. The Science of Food—An Introduction to Food Science, Nutrition and Microbiology: PM Gaman and KB Sherrington, Pergamon Press,
[5] Gomez, M.H. and Aguilera, J.M. 1983. Changes in the starch fraction during extrusioncooking of corn. Journal of Food Science, 48(2), 378-381.
[6] Kasno, A., Saleh, N. and Ginting, E. 1996. Pengembangan pangan berbasis kacangkacangan dan umbi-umbian guna pemantapan ketahanan pangan nasional. Sumber, 1999(2002), p.2003.
[7] Mar’atirrosyidah, R dan Teti, E. 2015. Aktivitas Antioksidan Senyawa Bioaktif Umbi Lokal Inferior. Jurnal Pangan dan Agroindustri, 3(2), 594-601.
[8] Nainggolan, H.L. and Aritonang, J. 2017. Analysis of integration of cassava agribusiness subsystem at Pancur Batu Sub-District Deli Serdang Regency. Jurnal Ilmu Pertanian ” Agrium”, 20(3).
[9] Paramita, O. and Mulwinda, A. 2012. Pembuatan database fisiokimia tepung umbi– umbian di indonesia sebagai rujukan diversifikasi pangan. Sainteknol: Jurnal Sains dan Teknologi, 10(1).
[10] Prabowo, A.Y., Estiasih, T. and Purwantiningrum, I. 2014. Umbi gembili (Dioscorea esculenta l.) Sebagai bahan pangan mengandung senyawa bioaktif: kajian pustaka. Jurnal Pangan dan Agroindustri, 2(3), 129-135.
[11] Sunandar. 2016. Income Analysis and Development Strategy of Banggai Yum Farming System in South Totikum Sub District of Banggai Kepulauan District. Journal Agroland, 23 (3), 208 – 217.
[12] Suryamin. 2016. Konferensi Pers Neraca Perdagangan Januari 2016. BPS. Jakarta.
[13] Winarno, F.G. 2002. Kimia Pangan dan Gizi. Gramedia Pustaka Utama. Jakarta.
[14] Yu, J., Starr, D.A., Wu, X., Parkhurst, S.M., Zhuang, Y., Xu, T., Xu, R., Han, M. (2006). The KASH domain protein MSP-300 plays an essential role in nuclear anchoring during Drosophila oogenesis. Developmental Biology, 289(2), 336–345.