PEMBERIAN PENGETAHUAN DAN PRAKTEK PEMBUATAN TEPUNG UWI UNGU SEBAGAI SUMBER ANTIOKSIDAN DI KWT TRI MANUNGGAL DUSUN BEJI KABUPATEN BANTUL YOGYAKARTA

Siti Tamaroh

Abstract


Purple yam is a source of carbohydrates that have  potential as a source of natural antioxidants. The use of purple yam is still limited by steaming it and consuming it directly. The purpose of making purple yam flour is to extend its shelf life and make it easier to use. The provision of knowledge and practice is carried out at KWT Tri Manunggal,  Beji Kulon , Sendangsari , Pajangan , Bantul , Yogyakarta. Knowledge sharing is carried out through discussion and practice. The results of community service show that the community can understand the importance of using purple uwi as a food ingredient and processed with anthocyanin levels as a natural antioxidant. Processing of purple uwi tubers to flour can extend the shelf life of raw materials and make it easier if they are processed into various processed forms.

Keywords


Purple yam, flour, Kelompok wanita tani

Full Text:

PDF

References


Fang, Z., Wua, D., Yü, D., Ye, X., Liu, D. dan Chen, J. 2011. Phenolic Compounds in Chinese Purple Yam and Changes During Vacuum Frying. Food Chemistry :128 : 943–948.

Fatma, L.Y., Jumari dan Utami, S. 2018. Keanekaragaman Dioscorea spp dan habitatnya di Kabupaten Kudus, Jawa Tengah. Bioma : 20 : 1:p 17-24.

Afidin, M.N., Hendrawan, Y. dan Yulianingsih. 2014. Analisis Sifat Fisik dan Kimia pada Pembuatan Tepung Umbi Uwi Ungu (Discorea alata), Uwi Kuning (Discorea alata) dan Uwi Putih (Discorea alata). Jurnal Keteknikan Pertanian Tropis dan Biosistem :2 (3).

Siti Tamaroh, Sri Rahardjo, Agnes Murdiati, Sri Anggrahini.2017.Pengaruh Blanching Pada Total Antosianin, Total Fenolik dan Akivitas Antioksidan pada Pembuatan Tepung Uwi Ungu (Dioscorea alata L). Proseding Seminar Nasional PATPI. Lampung.

Halliwell, B. 2007. Biochemistry of Oxidative Stress. Biochemistry Society Transactions : 35 :1147– 1150

Siti Tamaroh, Sri Rahardjo, Agnes Murdiati, Sri Anggrahini.2017. The Effect of Purple Yam (Dioscorea alata, L) Blanching Time on Anthocyanins Content and Antioxidant Activity. The International Journal of Science & Technoledge :5:8. P.83:88.

Winarti, S. dan Saputro, E.A. 2013. Karakteristik Tepung Prebiotik Umbi Uwi (Dioscorea spp). Jurnal Teknik Kimia : 8 :1: p 17-21.

Plantus. 2008. Mengenal Plasma Nutfah Tanaman Pangan. http://anekaplanta.wordpress.com/2018/03/02/mengenal-plasmanutfah- tanaman-pangan. Diunduh Maret 2018.


Refbacks

  • There are currently no refbacks.