Heni Purwaningsih
Yogyakarta Assessment Institute of Agriculture Technology, Indonesia.
Title: Japanese taro (satoimo) (colocasia esculenta var antiquorum) as germplasm indonesia and the use of opportunities to export
Biography
Biography: Heni Purwaningsih
Abstract
Taro is one of the local food commodities which until now has not received attention and have the opportunity to be developed. One type of taro that became the richness of germplasm in every region in Indonesia is Taro Satoimo (Colocasia esculenta var antiquorum) better known as taro Japan including tuber crops that can be used as food. The superiority of taro Satoimo is can be cultivated on open land or under other plant stands. Based on several research results taro Satoimo able to grow shaded up to 70% shade. Production potential in sandy soil is higher (3.4kg / m2) than in the yard (2.04 kg / m2) with various tuber characteristics. Utilization of taro satoimo in Indonesia into various products such as flour with 24% yield of flour taro japan has a high enough nutritional content, with high protein content 8.85% while fat content 0.56% lower than taro in general 1.64%, starch (63, 51%), amylose 11,10%, amylopectin 52,91%, calorie 92.30 kal, carbohydrate 16.33 g, calcium 9 mg, phosphor 5 g and fiber (CF) 16.18%. Satoimo taro flour has a different white degree with taro flour in general. Diversification of processed products of taro other than flour is also used for processed cake seprti brownies steamed with 25% and 25% trigu flour substitution in accordance with consumer preference results. Besides this type of taro is also used as a juice because it contains hyalitrotic acid, a collagen-forming protein compound that is believed to slow the aging process of the skin so that the opportunity for cosmetic ingredients. Based on the potential and utilization of taro satoimo still need to be preserved as one of germplasm in Indonesia.