“Pengaruh Perbedaan Media Perendaman Pada Tepung Umbi Talas dan Kualitas Mutu Tepung Talas (Colocasia Esculenta L. Schott)”.

Processing taro into flour is an alternative way of processing that has
several advantages, namely increasing shelf life and facilitating the processing of
raw materials. How to test the quality of taro flour with water immersion media
and soaking tape yeast which includes organoleptic, water content, ash content.
Based on the quality requirements of taro flour according to Jurnal Natur
Indonesia 6 (1) 29-33.
Some of the methods used in this study, namely the water content by the
gravimetric method, the ash content using the direct / dry ash method. After
obtaining data from the tests carried out the data is then compared directly with
the requirements. The sample used in this study was 100 grams, each sample was
repeated three times.
The results of research on taro tuber flour.Organoleptis soaking water
with the form of fine powder, distinctive odor of flour, brownish white color. The
media for immersion in the form of yeast tape is in the form of fine powder,
characteristic odor of flour and white. The water content of taro tuber soaking
water and yeast tape meets the requirements of taro tuber flour by 7.8%. For ash
content does not meet the requirements of taro tuber flour by 0.42% both water
immersion and soaking tape yeast.
Keywords: Flour, Taro Tuber, Organoleptic, Moisture Content, Ash Content