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Yudi Widodo
Program Studi Magister Teknik Industri Universitas Mercu Buana
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Journal : Buletin Palawija

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Profil Dan Peluang Pengembangan Ubi Kayu Di Indonesia Nasir Saleh; Yudi Widodo
Buletin Palawija No 14 (2007): Buletin Palawija No 14, 2007
Publisher : Balai Penelitian Tanaman Aneka Kacang dan Umbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (43.594 KB) | DOI: 10.21082/bul palawija.v0n14.2007.p69-78

Abstract

Tanaman ubi kayu merupakan tanaman yang sudah lama dikenal dan dibudidayakan oleh masyarakat Indonesia. Sebagai sumber karbohidrat, ubi kayu banyak dimanfaatkan untuk bahan pangan, pakan maupun bahan baku industri. Secara umum keragaan produksi dan produktivitas ubi kayu selama 9 tahun terakhir (1999–2007) menunjukkan pertumbuhan yang positif meskipun dengan luas tanam yang berfluktuasi. Sejalan dengan program diversifikasi pangan yang menjadikan sumber karbohidrat alternatif selain beras, berkembangnya industri pakan ternak dan perkembangan industri kimia berbasis ubi kayu (termasuk industri bio-etanol), kebutuhan ubi kayu dipastikan akan meningkat tajam sehingga diperlukan peningkatan produksi baik melalui peningkatan produktivitas maupun perluasan areal tanaman. Dengan tersedianya varietas unggul dan teknologi budidayanya, lahan untuk perluasan ubi kayu yang luas serta pangsa pasar yang masih terbuka maka peluang pengembangan ubi kayu sangat besar.
Profil dan Peluang Pengembangan Ubi Jalar untuk Mendukung Ketahanan Pangan dan Agroindustri Nasir Saleh; St. A. Rahayuningsih; Yudi Widodo
Buletin Palawija No 15 (2008): Buletin Palawija No 15, 2008
Publisher : Balai Penelitian Tanaman Aneka Kacang dan Umbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (44.786 KB) | DOI: 10.21082/bul palawija.v0n15.2008.p21-30

Abstract

Ubi jalar merupakan tanaman pangan yang sudah lama dikenal dan dibudidayakan oleh masyarakat Indonesia. Sebagai sumber karbohidrat, ubi jalar banyak dimanfaatkan untuk bahan pangan, pakan maupun bahan baku industri. Sejalan dengan program diversifikasi pangan yang menjadikan sumber karbohidrat alternatif selain beras, perkembangan industri kimia berbasis ubi jalar, dan berkembangnya industri pakan ternak, kebutuhan ubi jalar dipastikan akan meningkat tajam sehingga diperlukan peningkatan produksi baik melalui peningkatan produktivitas maupun perluasan areal komoditas tanaman tersebut. Ketersediaan lahan yang masih luas, teknologi produksi dan pasar yang masih terbuka merupakan potensi untuk pengembangan ubi jalar di Indonesia. Potensi sekaligus peluang tersebut dapat direalisasikan melalui upaya pelatihan, bimbingan berkelanjutan dan fasilitasi permodalan, penyediaan sarana produksi bagi petani serta kemitraan yang adil dengan pengusaha/industri berbasis ubi jalar.
CYANIDE REDUCTION IN CASSAVA ROOT PRODUCTS THROUGH PROCESSING AND SELECTION OF CULTIVARS IN RELATION TO FOOD SAFETY Erliana Ginting; yudi Widodo
Buletin Palawija No 25 (2013): Buletin Palawija No 25, 2012
Publisher : Balai Penelitian Tanaman Aneka Kacang dan Umbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1183.482 KB) | DOI: 10.21082/bulpa.v0n25.2013.p26-36

Abstract

About 47% of cassava production in Indonesia was used for human consumption, both as a staple food and snacks. In terms of food safety, the natural presence of cyanogenic glucosides in cassava roots is of concern as they may release free cyanide (HCN), which is highly toxic. At high levels, it may cause acute poisoning, leading to death as well as iodine deficiency and neurological disorders for long-term ingestion. The cyanogenic glucosides content in different cultivars of cassava varied from 1 up to >1,000 mg HCN/kg fresh weight, while 10 mg HCN/kg dry weight was considered to be the safe level for consumption. Various processing methods were reported to be effective in reducing the cyanide content in cassava products. A decrease of 25-50% was observed during overnight soaking, while it was much higher (81%) when subsequent drying and milling into flour was performed. During boiling, steaming, deep-frying, baking and fermentation, a reduction of 45-50%, 17%, 13%, 14% and 38-84% was noted, respectively. Crushing the fresh roots and subsequent sun-drying was the most effective method with >95% of HCN removal. It suggests that low cyanide content of cassava cultivars (mostly sweet/local varieties) are obviously required for direct consumption purposes. This is particularly important for traditional food processors to be selective in obtaining fresh cassava as raw material and choosing proper processing methods. While for gaplek, starch, flour, and mocaf purposes, where washing, soaking, shredding, fermentation, pressing, drying and milling were involved, the bitter cultivars (mostly improved varieties) with relatively high cyanide content can be used. Therefore, breeding selection for cassava cultivars with low cyanide content and high potential yield is essentially needed. Selected improved varieties and promising clones seem to meet this criteria. Regulation for food industries to provide information on cyanide level in cassava food labels would also protect the consumers and promote safe cassava foods.
Co-Authors Agus Wibowo Erliana Ginting Lagiyono . Nasir Saleh St. A. Rahayuningsih Zulfa Fitri Ikatrinasari