Properties of different aged jicama (Pachyrhizus Erozus) plants

3rd International Conference on Agricultural and Biological Sciences

农业科学;生物科学

Nursandi, F.^1 ; Machmudi, M.^1 ; Santoso, U.^1 ; Indratmi, D.^1

Agrotechnolgy Department, Muhammadiyah of Malang University, Indonesia^1

关键词: Ash contents;    Block designs;    Fiber contents;    Harvest time;    Late harvest;    Plastic mulch;    Protein contents;    Research objectives;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/77/1/012003/pdf
DOI  :  10.1088/1755-1315/77/1/012003

来源: IOP

【 摘 要 】

Jicama crop potential is very large, the tuber is used as a fresh fruit, ice mix fruit, salad, and can be made into flour, starch and inulin. The nutritional content of yam tubers depends on the age of the harvest, while farmers harvest jicama tubers at the age varying between 4-6 months. The research objective is to analyze the content of proximate fresh tubers and three kinds of flour (flour, starch and starch dregs) by harvesting different age plants. The study was conducted in Malang at a height of 560 m above sea level. Planting was done using plastic mulch with a spacing of 80 cm × 20 cm. Research using complete Randomized block Design with one factor harvesting consisting of 16, 18, 20 and 22 weeks after planting. Jicama tubers were harvested and analyzed the proximate for moisture, ash, fat, protein and carbohydrates in the fresh tubers, flour, starch and jicama flour dregs. The results showed that the late harvest resulted in moisture content, ash content, fiber and fat increase while the protein and carbohydrate decreased. The content of carbohydrates in the flour, starch and starch dregs was almost the same at different harvest time. The protein content of the flour is from 4.22 to 5.87%; while protein content of starch and protein content flour dregs is from 1.05 to 1.90% and 3.95 to 4.84%. Flour fiber content increased with increasing age of plants, while the fiber content of starch decreased but the dregs flour fiber content is almost the same.