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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Agrica: Journal of Sustainable Dryland Agriculture
Hamaisa, Atika
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry

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Phytochemicals, nutritional, anti-nutritional and bioactivity of Dioscorea pentaphylla L. tuber : A review: Fitokimia, Nutrisi, Anti Nutrisi dan Bioaktivitas Umbi Tomboreso (Dioscorea pentaphylla L.): Kajian Pustaka Witoyo, Jatmiko Eko; Hamaisa, Atika; Utoro, Panggulu Ahmad Ramadhani
JITIPARI Vol 10 No 1 (2025): JITIPARI
Publisher : Universitas Slamet Riyadi Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33061/jitipari.v10i1.10970

Abstract

Dioscorea pentaphylla L. tubers, locally known as tomboreso tubers by Indonesian people, grow wild in forests in various parts of Indonesia but are not well-underutilized. This article aims to comprehensively review the phytochemistry, nutritional, anti-nutritional, and bioactivity of tomboreso tubers. The method used is a literature study with a database of online articles downloaded from Google Scholar related to the topic discussed. Various earlier studies reported that tomboreso tubers are rich in phytochemical compounds, such as alkaloids, flavonoids, polyphenols, terpenoids, tannins, glycosides, and saponins. Tomboreso tubers are also rich in complete nutritional content, such as protein content (1.69-9.20%), fat (0.14-6.24%), fiber (1.28-7.24%), starch (3.71-61.26%), minerals, amino acids, and fatty acids. Furthermore, tomboreso tubers also contain anti-nutritional compounds that are less beneficial to health, such as tannins, oxalates, hydrogen cyanide, phenols, flavonoids, phytates, a-amylase inhibitors, and trypsin inhibitors. Tomboreso tubers have been shown to have various biological activities, such as anti-bacterial, anti-mutagenic, and antioxidant, from various earlier studies. To make tomboreso tubers safe to eat and an alternative food source with low anti-nutritional content, further research must be done on their exploration, utilization, and further processing to reduce anti-nutritional compounds.
Jagung Katemak, Makanan Tradisional Khas Pulau Timor Barat, Nusa Tenggara Timur Witoyo, Jatmiko Eko; Naisali, Hyldegardis; Utoro, Panggulu Ahmad Ramadhani; Hamaisa, Atika
AGRICA Vol. 17 No. 2 (2024): December
Publisher : Agriculture Faculty of Flores University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37478/agr.v17i2.4598

Abstract

West Timor Island is one of the islands in East Nusa Tenggara Province, which has a dry climate and rocky geographical area, with corn as the main commodity. Corn is a staple food and ingredient to produce various traditional ethnic foods. “Jagung katemak” is one of the traditional ethnic foods made from local corn combined with various vegetables, legumes, and other spices, using simple methods and paying attention to local wisdom. However, a comprehensive and in-depth exploration of its history, constituent composition of ingredients, and the traditional processing of “jagung katemak” is still infrequent. This paper aims to uncover the history, composition of ingredients, and the traditional processing of “jagung katemak” from various sources, including books, scientific journals, and local news relevant to the topic discussed.  The study's results show that the history, composition of ingredients, and traditional processing of “jagung katemak” have been successfully revealed in detail and depth.  In addition, the challenges and prospects of developing katemak corn in the contemporary era are also comprehensively reviewed. Hopefully, “jagung katemak” can be nationally and internationally recognizable by highlighting local wisdom.
Co-Authors Hyldegardis Naisali Jatmiko Eko Witoyo Panggulu Ahmad Ramadhani Utoro