Enhancement of Local Agricultural Product Xanthosoma sagittifolium as the Food Ingredients and Household Industries Raw Material
I Putu Suparthana- Putu Widya Indra Astuti- I Nengah Kencana Putra

Department of Food Technology, Faculty of Agricultural Technology, Udayana University,
Badung-Bali, 80361, Indonesia

Abstract

Food product diversification made based on local ingredients especially tubers has become an important program of the Indonesian government in support the food security. Xanthosoma sagittifolium is one of the tuber plants which is abundant especially in Bali and also in Indonesia. Utilization of this tuber is still hampered by the content of oxalate compound which causes an increased risk of kidney stones and lower mineral absorption in the body. This research aimed to overcome the lack of its potential as a comestible and household industrial raw material. The guidelines for reducing oxalate content from X. sagittifolium were developed by utilizing salt (NaCl) solution (K : 0%, 5%, 10%, and 15%) with soaking time (W: 10, 20, and 30 minutes) and proceed into flour. The effect of treatment on the parameters (water content, ash content, starch content, total oxalate compound, and the degree of white flour) was studied by using the analysis of variance tool (ANOVA) and continued with the Duncan Multiple Range Test (DMRT) for the data showing significant effect. We found that K3W1 showed the lowest water content with 3,293%- K0W1 showed the lowest ash content with 5,171%- K1W3 showed the highest starch content with 51,195%- K3W3 contained the lowest total oxalate compound with 394,3262 mg/100g, and for the best white flour degrees were showed by K3W3 with a value of 67.0783%. We conclude that treatment as simple as we showed, can be utilized to prepare X. sagittifolium as an alternative for comestible and household industrial raw material.

Keywords: Food ingredient- Household industry raw material- Oxalate- Salt solution- Soaking time

Topic: Food Security and Food Processing