PENGARUH PERENDAMAN DALAM LARUTAN NATRIUM METABISULFIT DAN GARAM DAPUR TERHADAP KARAKTERISTIK FISIK DAN KIMIA PADA TEPUNG TALAS BENENG (Xanthosoma undipes K. Kock)

Carbohydrates are an important energy source for humans, highlighting the growing importance of carbohydrate-producing plants like tubers, especially taro. One way to preserve high water content harvests is by processing them into semi-finished products like flour. Taro contains calcium oxalate, which, if consumed by humans, can cause itching and irritation. The most effective way to reduce antinutrients such as oxalate is by soaking. This research aimed to determine the effect of soaking in a concentrated solution of sodium metabisulfite and sodium chloride on the physical and chemical characteristics of beneng taro flour. This research method used a Completely Randomized Design (CRD) with one factor and six different soaking concentration treatments: P0 (Water), P1 (1% NaCl), P2 (2% NaCl), P3 (0,1% Na2S2O5), P4 (0,2% Na2S2O5), P5 (1% NaCl : 0,2% Na2S2O5), and P6 (2% NaCl : 0,1% Na2S2O5). The research results showed the best treatment was found with a soaking concentration in a 0.2% sodium metabisulfite (Na2S2O5) solution, producing the best beneng taro flour with a yield of 13,68%, moisture content of 3,74%, ash content of 2,25%, protein content of 15,30%, oxalate content of 10,26 mg/100 g, lightness level of 82,23, redness level of 3,99, and yellowness level of 10,31. The differences in soaking concentrations significantly affected yield, moisture content, ash content, oxalate content, and color intensity, but did not significantly affect protein content.