Basic Nutrient Content Characterization of Uwi Banggai (Dioscorea alata)

Puspitasari, Ayu and Istanto, Wisnu and Nurcholis, Nurcholis (2016) Basic Nutrient Content Characterization of Uwi Banggai (Dioscorea alata). Proceeding of the 6 th Annual Basic Science International Conference. pp. 280-282.

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Abstract

On this research, scientific information about basic proximate contents of Uwi Banggai’s tuber and flour were summarized. The parameters examined were water, starch, protein, fat and total carbohydrate contents. Flour was produced from tuber of Uwi Banggai by cutting, drying under the sun, and grinding it. Water content analysis used air oven method, starch content analysis used Luff Schoorl method, protein content analysis used Kjedahl method, fat content analysis used Soxhlet method, and total carbohydrate analysis used DNS method. The variety of Uwi Banggai examined was white (Butun) and purple (Banggai). The result of this research showed that white Uwi Banggai’s tuber had 69.18% of water, 21.14% of starch, 2.7% of protein, 0.57% of fat, and 21.53% of total carbohydrate, while the purple one had 68.48% of water, 27.91% of starch, 1.25% of protein, 0.30% of fat, and 28.43% of total carbohydrate. Then, white Uwi Banggai’s flour contained 8.53% of water, 61.41% of starch, 4.45% of protein, 0.61% of fat, and 62.58% of total carbohydrate, whereas the purple one had 8.31% of water, 68.94% of starch, 5.15% of protein, 0.41% of fat, and 70.21% of total carbohydrate.

Item Type:	Article
Uncontrolled Keywords:	uwi Banggai; Dioscorea alata L; sodium thiosulfate
Subjects:	Q Science > QR Microbiology
Divisions:	Poltekkes Kemenkes Surabaya > Pusat Penelitan dan Pengabdian Masyarakat > Penelitian
Depositing User:	Noer Amelia
Date Deposited:	13 Apr 2023 07:58
Last Modified:	13 Apr 2023 07:58
URI:	http://repo.poltekkesdepkes-sby.ac.id/id/eprint/6750

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