| dc.description.abstract | Indonesia has many kinds of tuber, especially in the Kalimantan. The kinds of tuber are
Dayakwild yam(DioscoreahispidaDennst), purple yam (Dioscoreaalata var. purpurea) and air potato
(Dioscoreabulbivera L). However, all these tubers are underutilized. Three types of Dioscoreaspp contain
cynamic acid (HCN). It is dangerous to consume it directly. Thisresearchaimed to know the influence of
drying temperatur as it impacts onthe physical and chemical characteristics of Dayakwild yam, purple yam
and air potato flours. The method used to produce the flour was by introducing heat drying. The
experimental design in this research study used was the complete randomized design with about three
replications. The drying temperatures in this research were 50, 60, and 70
C respectively. The data
wereanalysed descriptivelly. The results showed that thehigher temperature thelower colour value,water
content, and protein content. The lowest water content and protein content were the pupleyam flour (4.84%)
and air potato flour (3.96%) of 70
o
C drying temperature. The air potato flour hadthe highest mineral and fat
content with the valuesof 4.63% and 7.38% respectively. The carbohydrate had higher percentage than other
components. The carbohydrate contents of Dayak wild yam flour with different drying temperatures were
78.15% (50
o
o
C) respectively. The carbohydrate contents of purple yam
flour with different
drying temperatures were 77.39% (50
C), 82.02% (60
o
C), and 82.72% (70
o
C) respectively. The carbohydrate
content of air potato flour with different drying temperatures were 69.81% (50
o
C), 79.46% (60
o
C), and 81.36% (70
o
C), and
74.34% (70
o
C), 73.92% (60
o
o
C can affect
the physical and chemical properties on three flours. The fermentation oftubers can remove the flour’s HCN
so it can be consumed and as a multi-function ingredient for food. | en_US |
