Sifat Fisikokimia dan Fungsional Tepung Serta Pati Talas ( Colocasia esculenta ) Merapi Yogyakarta dan Karakteristik Produk  Mi Kering

Priyanto Triwitono; Ashri Nugraheni; Wahyu Dwi Saputra

doi:10.21107/agrointek.v20i3.33445

Sifat Fisikokimia dan Fungsional Tepung Serta Pati Talas (Colocasia esculenta) Merapi Yogyakarta dan Karakteristik Produk Mi Kering

Priyanto Triwitono, Ashri Nugraheni, Wahyu Dwi Saputra

Abstract

Indonesia possesses a rich diversity of Taro (Colocasia esculenta), characterized by various local names and cultivation regions. Among these is the 'Merapi' taro, which thrives on the slopes of Mount Merapi, Yogyakarta. Volcanic soils are rich in organic compounds and nutrients, which can influence the physicochemical and functional properties of agricultural products. However, information regarding the characteristics of Merapi taro flour and starch and their application in food products remains limited. This study aims to characterize these properties and evaluate their application in dry noodle production. Physicochemical properties included starch content and the amylose-amylopectin ratio, while functional assessments covered starch granule morphology, pasting properties, color, Water Holding Capacity (WHC), Oil Holding Capacity (OHC), swelling power, and bulk density. The quality of dry noodle characteristics was analyzed for brightness, texture, elongation, rehydration capacity, and cooking loss, alongside sensory acceptance. The results indicated that taro starch exhibited superior physicochemical and functional qualities compared to taro flour. Taro starch showed a higher starch content (84.56%), an amylose-to-amylopectin ratio of 0.70, a brighter appearance (L = 89.19), and higher bulk density (0.86 g/mL), despite a lower yield (12.88%). While taro starch demonstrated lower WHC (81.85%) and OHC (59.06%), it exhibited significantly higher swelling power (1572.61%). Additionally, taro starch displayed relatively small and uniform granule sizes and significantly higher viscosity (5000 cP at 85°C) compared to flour. In terms of sensory properties, dry noodles formulated with Merapi taro flour and 35% tapioca were the most preferred by panelists (overall score: 5.14). Compared to the control noodles (without tapioca), this formulation yielded a higher whiteness index (61.08), increased chewiness (0.58), greater compactness (0.34), reduced stickiness (0.21), an elongation of 0.07%, higher rehydration capacity (188.0%), and lower cooking loss (13.72%).

Keywords

Dry noodle; Flour; Merapi taro; Physicochemical; Starch;

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