Heni Purwaningsih
Yogyakarta Assessment Institute of Agriculture Technology, Indonesia
Title: Superiority of Japanese taro (Satoimo) (Colocasia esculenta var antiquorum) as germplasm Indonesia
Biography
Biography: Heni Purwaningsih
Abstract
Taro is one of the local food commodities which has not received attention and have the opportunity to be developed. One type of taro is Satoimo (Colocasia esculenta var antiquorum). The superiority of Satoimo is can be cultivated on open land or under other plant stands. Based on result of researches, Satoimo able to grow shaded up to 70%. Production potential in sandy soil is higher (3.4kg / m2) than in the yard (2.04 kg / m2) with various characteristics. Utilization of 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 92.30kal, carbohydrate 16.33g, calcium 9mg, phosphor 5g and fiber content 16.18%. Generally Satoimo flour has a different white degree with flour. Diversification of processed products of taro other than flour is also used for processed cake like brownies steamed with 25% and 25% wheat flour substitution in accordance with preference consumer. Besides that Satoimo was made juice because it contains hyalitrotic acid, collagen, protein compound that is believed to anti aging process of the skin so that the opportunity for cosmetic ingredients. Result of farming system analysis R/C ratio is R/C>1 so suitable to cultivated. Based on the potential and utilization of Satoimo still needed to be preserved as one of germplasm in Indonesia.