Physicochemical and functional characteristics of black potato (Coleus tuberosus) flour from some locations in East Java Indonesia

Jhauharotul Muchlisyiyah, Teti Estiasih, Dita Puspa Arinta, Hera Sisca Prasmita

Abstract


Coleus tuberous (local name: kentang hitam/black potato) is widely available in Indonesia. Commonly, black potatoes are only boiled and made into side dishes. Black potatoes have the potential to be the ingredient of functional foods. However, black potatoes can only be harvested once a year. Therefore, a low moisture form (flour) storage is required for longer shelf life. Research on physicochemical and functional characteristics of black potato flour is expected to widen the use of black potato flour as raw materials in various food products. This study was aimed to analyze the chemical, physical, and functional  characteristics of black potato flour originating from Sunthi (Jaten), Begal, and Kopenan Forest villages in East Java, Indonesia. All the measurements were carried out with three replications and analyzed using one-way ANOVA, then followed by the Tukey test to find the difference from each sample at a 0.05 significance level. The correlation analysis and principal component analysis were also subjected to study the relationship between each character of the samples. The result indicated that the tuber and starch have relatively high ash, amylose, and total phenol concentration. Several high correlations were found between the characteristics of the black potato flours. One of the high correlations was the water absorption index with starch, amylose, and total phenolic content. The principal component analysis (PCA) also found that the three samples were loading differently in the score plot. Two first principal components (PCs) were the contributing factor for 100% of the differences.

Keywords


Black Potato (Coleus tuberosus); Flour; Functional properties; Physicochemical properties

Full Text:

PDF

References


Aboubakar, Njintang, Y. N., Scher, J., and Mbofung, C. M. F. (2008) ‘Physicochemical, thermal properties, and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches’, Journal of Food Engineering, 86(2), pp. 294–305

Adebowale, Y., Adeyemi, A., and Oshodi, A. A. (2005) ‘Variability in the physicochemical, nutritional, and antinutritional attributes of six Mucuna species’, Food Chemistry, 89(1), pp. 37–48

Aini, N., Wijonarko, G., and Sustriawan, B. (2016) ‘Sifat fisik, kimia, dan fungsional tepung jagung yang diproses melalui fermentasi (Physical, chemical, and functional properties of corn flour processed by fermentation)’, Jurnal Agritech, 36(2), pp. 160-169 [In Indonesian]

Anggraeni, Y. P., and Yuwono, S. S. (2014) ‘Pengaruh fermentasi alami pada chips ubi jalar (Ipomoea Batatas) terhadap sifat fisik tepung ubi jalar terfermentasi (Effect of natural fermentation on sweet potato chips (Ipomoea batatas) on physical properties of fermented sweet potato flour)’, Jurnal Pangan dan Agroindustri, 2(2), pp. 59-69 [In Indonesian]

AOAC. (2005) Official Methods of Analysis of the AOAC International, 16th 432 ed., supplement 1998. Washington, DC: AOAC

Ariyanti, D., Budiyati, C. S., and Kumoro, A. C. (2014) ‘Modifikasi tepung umbi talas Bogor (Colocasia esculentum (L) Schott) dengan teknik oksidasi sebagai bahan pangan pengganti tepung terigu (Modification of Bogor taro tuber flour (Colocasia esculentum (L) Schott) with oxidation technique as a substitute for wheat flour)’, Jurnal Reaktor, 15(1), pp. 1-9 [In Indonesian]

Aryee, F. N. A., Oduro, I., Ellis, W. O., and Afuakwa, J. J. (2006) ‘The physicochemical properties of flour samples from the roots of 31 varieties of cassava’, Food Control, 17(11), pp. 916–922

Baille, W. E., Malveau, C., Zhu, X. X., and Marchessault, R. H. (2002) ‘NMR imaging of high-amylose starch tablets. 1. swelling and water uptake’, Biomacromolecules, 3(1), pp. 214–218

Blazek, J., and Copeland, L. (2008) ‘Pasting and swelling properties of wheat flour and starch in relation to amylose content’, Carbohydrate Polymers, 71(3), pp. 380–387

Burrell, M. M. (1984) ‘Inhibition of browning, phenoxyacetic acids and phenolic metabolism in potato tuber discs: a model system to study chemicals that control common scab’, Plant Pathology, 33(3), pp. 325–336

Chandra, S., Singh, S., and Kumari, D. (2014) ‘Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits’, Journal of Food Science and Technology, 52(6), pp. 3681-3688

Chandrasekara, A., and Kumar, T. J. (2016) ‘Roots and tuber crops as functional foods: a review on phytochemical constituents and their potential health benefits’, International Journal of Food Science, 2016, pp. 1–15

Clegg, K. M. (1956) ‘The application of the anthrone reagent to the estimation of starch in cereals’, Journal of the Science of Food and Agriculture, 7(1), pp. 40–44

Copeland, L., Blazek, J., Salman, H., and Tang, M. C. (2009) ‘Form and functionality of starch’, Food Hydrocolloids, 23(6), pp. 1527–1534

Craig, S. A., Maningat, C. C., Seib, P. A., and Hoseney, R. C. (1989) ‘Starch paste clarity’, Cereal chemistry, 66(3), pp. 173-182

Dansby, M. Y., and Bovell-Benjamin, A. C. (2003) ‘Production and proximate composition of a hydroponic sweet potato flour during extended storage’, Journal of Food Processing and Preservation, 27(2), pp. 153–164

Enyiukwu, D. N., Awurum, A. N., and Nwaneri, J. A. (2014) ‘Potentials of hausa potato (Solenostemon rotundifolius (Poir.) J. K. Morton and management of its tuber rot in Nigeria’, Greener Journal of Agronomy, Forestry and Horticulture, 2(2), pp. 27–37

Fu, B. X., Wang, K., and Dupuis, B. (2017) ‘Predicting water absorption of wheat flour using high shear-based GlutoPeak test’, Journal of Cereal Science, 76, pp. 116–121

Habibah, F., Yasni, S., and Yuliani, S. (2018) ‘Karakteristik fisikokimia dan fungsional pati hidrotermal ubi jalar ungu (Physicochemical and functional characteristics of purple sweet potato hydrothermal starch)’, Jurnal Teknologi Dan Industri Pangan, 29(1), pp. 69–76 [In Indonesian]

Hsum, Y. P., Yew, W. T., Hong, P. L. V., Soo, K. K., Hoon, L. S., Chieng, Y. C., and Mooi, L. Y. (2010) ‘Cancer chemopreventive activity of maslinic acid: Suppression of COX-2 expression and inhibition of NF-κB and AP-1 activation in raji cells’, Planta Medica, 77(2), pp. 152–157

Kamal, M. S., Islam, M. N., and Aziz, M. G. (2014) ‘Effect of sweet potato flour of two local varieties on quality of breads’, Journal of the Bangladesh Agricultural University, 11(2), pp. 301–306

Kaur, M., Kaushal, P., and Sandhu, K. S. (2011) ‘Studies on physicochemical and pasting properties of Taro (Colocasia esculenta L.) flour in comparison with a cereal, tuber and legume flour’, Journal of Food Science and Technology, 50(1), pp. 94–100

Laeliocattleya, R. A., Estiasih, T., Griselda, G., and Muchlisyiyah, J. (2018) ‘The bioactive compounds and antioxidant activity of ethanol and ethyl ecetate extracts of Candi Banana (Musa paradisiaca)’, IOP Conference Series: Earth and Environmental Science, 131, pp. 1-5

Lalel, H. J. D., Abidin, Z., and Jutomo, L. (2009) ‘Sifat fisiko kimia beras merah gogo lokal Ende (The Physico-chemical properties of local Ende high land brown rice)’, Jurnal Teknologi dan Industri Pangan, 20(2), 109-116 [In Indonesian]

Leach, V. H. W., Schoch, T. J., and Chessman, E. F. (1961) ‘Adsorption von Alkalien durch das Stärkekorn’ Starch - Stärke, 13(6), pp. 200–203

Lim, Y. M. (2002) ‘Anti-tumour promoting activity of selected Malaysian vegetables and fruits, and identification of anti-tumour promoting and antioxidant compounds from Coleus tuberosus, Benth (ubi kemili). Dissertation. Universiti Putra Malaysia

Lu, Z. H., Li, L. T., Min, W. H., Wang, F., and Tatsumi, E. (2005) ‘The effects of natural fermentation on the physical properties of rice flour and the rheological characteristics of rice noodles’, International Journal of Food Science and Technology, 40(9), pp. 985–992

Mandasari, R., Amanto, B. S., and Ridwan, A. (2015) ‘Kajian karakteristik fisik, kimia, fisikokimia dan sensori tepung kentang hitam (Coleus tuberosus) termodifikasi menggunakan asam laktat (Study of physical, chemical, physicochemical characteristics and sensory properties black potato (Coleus tuberosus) flour modified by lactic acid solution)’, Jurnal Teknosains Pangan, 4(3), pp. 1-15 [In Indonesian]

Masniawati, A., Johannes, E., Latunra A. I., Paelongan, N. (2013) ‘Karakterisasi sifat fisikokimia beras merah pada beberapa sentra produksi beras di Sulawesi Selatan (Characterization of physicochemical properties of brown rice in several rice production centers in South Sulawesi)’, Repository Universitas Hassanudin, Makassar [In Indonesian]

Muchtadi, T. R. (1997) Teknologi Proses Pengolahan Pangan (Food Processing Technology). Departemen Pendidikan dan Kebudayaan Direktorat Jenderal Pendidikan Tinggi Pusat Antar Universitas Pangan dan Gizi. IPB. Bogor [In Indonesian]

Mukherjee, A., Vimala, B., Nambisan, B., Chakrabarti, S. K., George, J., and Gowda, H. (2015) ‘Underutilized tropical tuber crops with hidden treasure of food, nutrition, and medicine’, International Journal of Tropical Agriculture, 33(4), pp. 3803-3815

Naczk, M., and Shahidi, F. (2019) Phenolics in Food and Nutraceuticals. Boca Raton: CRC Press.

Niba, L. L., Bokanga, M. M., Jackson, F. L., Schlimme, D. S., and Li, B. W. (2002) ‘Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (Cassava) Genotypes’, Journal of Food Science, 67(5), pp. 1701–1705

Nikolić, V., Simić, M., Kandić, V., Dodevska, M., Titan, P., Dodig, D., and Žilić, S. (2021) ‘Pasting properties and the baking functionality of whole‐grain wheat flour with different amylose and dietary fibers content’, Journal of Food Processing and Preservation, e15805.

Noman, A. S. M., Hoque, M. A., Haque, M. M., Pervin, F., and Karim, M. R. (2007) ‘Nutritional and anti-nutritional components in Pachyrhizus erosus L. tuber’, Food Chemistry, 102(4), pp. 1112–1118

Nugraheni, M., Hamidah, S., & Windarwati, W. (2015) ‘Effect of Coleus tuberosus flour high resistant starch consumption in glucose, lipid, digest and short chain fatty acid profile in normal rats’, Advance Journal of Food Science and Technology, 8(12), 844–852

Nugraheni, M., Santoso, U., and Windarwati (2014) ‘Effect of consumption of Coleus tuberosus on the lipid profile of Alloxan-induced diabetic rats’, Advance Journal of Food Science and Technology, 6(2), 159–166

Perez, C. M., and Juliano, B. O. (1978) ‘Modification of the simplified amylose test for milled rice’, Starch - Stärke, 30(12), pp. 424–426

Quettier-Deleu, C., Gressier, B., Vasseur, J., Dine, T., Brunet, C., Luyckx, M., Cazin, J. C., Bailleul, F., and Trotin, F. (2000) ‘Phenolic compounds and antioxidant activities of buckwheat (Fagopyrum esculentum Moench) hulls and flour’, Journal of Ethnopharmacology, 72(1-2), pp. 35–42

Radley, J. A. (1976) Industrial Uses of Starch and its Derivatives. Dordrecht: Springer

Richana, N., and Sunarti, T. C. (2004) ‘Karakterisasi sifat fisikokimia tepung umbi dan tepung pati dari umbi ganyong, suweg, ubi kelapa dan gembili (Characterization of physicochemical properties of tuber flour and starch from canna, suweg, coconut and gembili tubers)’, Jurnal pascapanen, 1(1), pp. 29-37 [In Indonesian]

Sánchez-Mariñez, R. I., Cortez-Rocha, M. O., Ortega-Dorame, F., Morales-Valdes, M., and Silveira, M. I. (1997) ‘End-use quality of flour from Rhyzopertha dominica infested wheat’, Cereal Chemistry Journal, 74(4), pp. 481–483

Singh, U. (2001) ‘Functional properties of grain legume flours’, Journal of Food Science and Technology, 38(3), pp. 191–199

Singh, U., and B Singh. (1991) ‘Functional properties of sorghum-peanut composite flour’, Cereal Chemistry, 68 (5), pp. 460-463

SNI. (2011) Indonesia National Standard 2011. National Standardization Agency of Indonesia [In Indonesian]

Sreerama, Y. N., Sashikala, V. B., and Pratape, V. M. (2012) ‘Phenolic compounds in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their antioxidant and enzyme inhibitory properties associated with hyperglycemia and hypertension’, Food Chemistry, 133(1), pp. 156–162

Susilawati, Nurdjanah, S., and Putri, S. (2012) ‘Karakteristik sifat fisik dan kimia ubi kayu (Manihot esculenta) berdasarkan lokasi penanaman dan umur panen berbeda (Characteristics of physical and chemical properties of cassava (Manihot esculenta) based on different planting locations and harvest ages)’, Jurnal Teknologi & Industri Hasil Pertanian, 13(2), 59-72 [In Indonesian]

Syarif, F. (2015) ‘Tanggap beberapa aksesi kentang hitam (Plectranthus rotundifolius) terhadap tingkat pemberian air pada fase pertumbuhan dan produksi (Response of several black potato (Plectranthus rotundifolius) accession against watering levels on growth and production phase)’, Prosiding Seminar Nasional Masyarakat Biodiversitas Indonesia, 1(6), pp. 1536-1541[In Indonesian]

Taggart, P. (2004). Starch as an ingredient: manufacture and applications. UK: National Starch and Chemical.

Tam, L. M., Corke, H., Tan, W. T., Li, J., and Collado, L. S. (2004) ‘Production of bihon-type noodles from maize starch differing in amylose content’, Cereal Chemistry Journal, 81(4), pp. 475–480

Tsaalitsati, I. I., Ishartani, D., and Kawiji, K. (2016) ‘Kajian sifat fisik, kimia, dan fungsional tepung ubi jalar oranye (Ipomoea batatas (L.) lam.) varietas beta 2 dengan pengaruh perlakuan pengupasan umbi (Study of physical, chemical, and functional properties of orange sweet potato flour (Ipomoea batatas (L.) lam.) beta 2 variety with the effect of tuber stripping treatment)’, Jurnal Teknosains Pangan, 5(2), pp. 19-27 [In Indonesian]

Ukpabi, U. J., Oti, E., and Ogbogu, N. J. (2011) ‘Culinary and sensory characteristics of Hausa potato (Solenostemon rotundifolius) and Livingstone potato (Plectranthus esculentus) tubers in Nigeria’, Journal of Stored Products and Postharvest Research, 2(16), pp. 301-304

Williams, P. C. (1963) ‘Relationship between consistency of wheat grain and flour diastatic activity’, Nature, 200, pp. 172–173

Yoenyongbuddhagal, S., and Noomhorm, A. (2002) ‘Effect of physicochemical properties of high-amylose Thai rice flours on vermicelli quality’, Cereal Chemistry Journal, 79(4), pp. 481–485

Yulita, K. S., Ahmad, F., Martanti, D., Poerba, Y. S., and Herlina (2014) ‘Analisis keragaman genetik kentang hitam (Plectranthus rotundifolius (Poiret) Sprengel) berdasarkan marka ISSR Dan RAPD (Analyisis of genetic variations of ‘kentang hitam (Genetic diversity analysis of black potato (Plectranthus rotundifolius (Poiret) Sprengel) based on ISSR and RAPD (Analysis of genetic variations of black potato) markers)' Plectranthus rotundifolius (Poiret) sprengel based on ISSR and RAPD marker)’, Berita Biologi, 13(2), pp. 127-135 [In Indonesian]




DOI: https://doi.org/10.21776/ub.afssaae.2022.005.01.10

Refbacks

  • There are currently no refbacks.


Copyright (c) 2022 Jhauharotul Muchlisyiyah, Teti Estiasih, Dita Puspa Arinta, Hera Sisca Prasmita

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.