Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah

Hasbullah, Umar Hafidz Asy'ari and Nurdyansyah, Fafa and SUPRIYADI, BAMBANG and Umiyati, Rini (2017) Sifat Fisik dan Kimia Tepung Umbi Suweg (Amorphophallus campamulatus BI) di Jawa Tengah. Jurnal Pangan dan Gizi, 7 (1). pp. 59-65. ISSN 2086-6429

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Abstract

Diversification of food sources can be improved by using local comodities in Indonesia. The aimof this study was to investigate the physical characteristics and chemical properties of suweg flourobtained from various locations in Central Java. Suweg was obtained in some areas on Central Java;Semarang, Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri. This studywas conducted using a completly randomized design with single factor, origin of the suweg (Semarang,Banjarnegara, Boyolali, Karanganyar, Sragen, Sukoharjo, Klaten and Wonogiri). The data results wereanalyzed by analysis of variance (ANOVA). If the results showed significantly different between thetreatment, then continued with Duncan test multiple range test (DMRT) at level 5%. The physicalcharacteristics of suweg flour of some areas in Central Java showed that the highest bulk density valueswas suweg from Karanganyar, the highest yield made from Banjarnegara and highest brightness fromSemarang. Chemical characteristics of suweg flour from some areas in Central Java showed watercontent meets the SNI standard.The highest ash content was suweg from Semarang, Banjarnegara andBoyolali. While the starch content is quite high compared to other suweg sources.

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