Pemanfaatan Tepung Talas Sebagai Alternatif Bahan Baku Pangan Rendah Kalori

Estianti, Wati
Amkariadi, Aditya Wardani
Zahra, Afni Arini

Madani: Multidisciplinary Scientific Journal
Vol 2, No 4 (2024): Madani, Vol. 2, No. 4 2024

Taro is a tuber that is rich in fiber and has the potential to be an alternative food raw material. Taro flour offers advantages over wheat flour, rice flour and tapioca flour. such as low gluten, low calories, low glycemic index, and unique taste. This research study discusses the nutritional potential of taro flour, its application in various food products, and its benefits in increasing food security and food diversification. Taro flour is rich in carbohydrates, fiber, vitamins and minerals, beneficial for digestion, blood sugar control and feeling full. Taro flour can be applied in various food products, such as cakes, bread, noodles, chips and porridge. The results of the analysis of iodine, pH and fat tests show that the use of taro flour has a lot of potential to improve food security and public health, especially in the iodine test, taro flour has the highest starch content and low fat content so it is very suitable to be used as the main food raw material for energy production. healthy one. Further research and development needs to be carried out to improve the quality of taro flour and expand its application in various food products. Further testing is needed to determine that taro flour can be used as a multi-purpose food raw material.