Octavianti Paramita, - (2018) Improvement of Nutritional Quality of Tuber Flour as Local Food Resource. Jurnal Kesehatan Masyarakat, 14 (1). pp. 99-105. ISSN 1858-1196

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Abstract

Tuber plants are sources of carbohydrates which could be used as strategic national food reserves. Beside high carbohydrates, tubers also contain a number of bioactive com- pounds which have physiological effects as antioxidants. This research aimed to develop tuber flour products and increase additional value through the use of appropriate tech- nology and diversification of processed products. Research samples were 16 tuber spe- cies. The method was crystallisation by utilization of blower system to accelerate the pro- cess of water content reduction. The data were analyzed using proximat analysis. Water content was 5.61-15%, ash content was 0.4-5.31%, carbohydrate content was 82-88%, protein content was 0.67-6.32%, and fat content was 1-7%. The result showed that chemi- cal content of Suweg flour with pragelatinization method at 70oC for 60 minutes had the highest water, ash, and fiber content which were 5.79%, 2.49%, and 43.73%, respectively. Meanwhile, the highest carbohydrate content obtained by heating for 10 minutes was 25.80%. Tubers flour is worthy to be used as raw materials for food industry.

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