Penurunan Kadar Oksalat Umbi Walur (Amorphophallus campanulatus var. Sylvestris) dan Karakterisasi serta Aplikasi Pati Walur pada Cookies dan Mie

Abstract

Walur (Amorphophallus campanulatus Var. Sylvestris) adalah salah satu jenis umbi yang termasuk ke dalam keluarga Araceae. Salah satu hambatan dalam pemanfaatan umbi walur adalah rasa gatal dan iritasi apabila dikonsumsi yang disebabkan oleh kandungan oksalat yang terdapat pada umbi walur. Umbi walur, banyak tumbuh sebagai tanaman pengganggu (gulma) di sekitar lokasi kebun ilesiles dan dihasilkan dengan jumlah tiga kali lipat lebih banyak dari umbi iles-iles yaitu sekitar 3.6 ton/ha.

Walur (Amorphophallus campanulatus var. sylvestris) is a type of tuber containing high oxalate content (36058.8375 ppm) causing itchiness and irritation owhen consumed. Walur can be easily found in iles-iles plantation as gulma and produced with the triple amount of iles-iles root, 3.6 ton/ha. The objective of this research is to study the reduction of total oxalic content in walur and the application of walur starch to cookies and noodles. There are four main step in this research which are the characterization of physicochemical properties of walur tuber, reduction of oxalic content, characterization of physicochemical and functional properties of walur starch, and application of walur starch for cookies and noodle production. Walur tuber has moisture content of 74.46%, ash of 4.89%, fat of 14.41%, protein of 6.42%, and carbohydrate of 74.28% in dry basis. Walur starch has ovale and polygonale shape with size of 10-22 μm. RVA analysis showed that walur starch had A type gelatinization pattern. Reduction of oxalic content up to 93.18% can be achieved by soaking in HCl 0.2 N solution for 30 minutes, 1% sodium bicarbonate solution for 5 minutes and washing. Walur starch could be applied for cookies and noodles production. Organoleptic test showed cookies with 25% of walur starch and noodle with 60% of walur starch are the same acceptance with the control.