Open AccessPhysico-chemical characterization of fresh tuber of water yam (Dioscorea alata) germplasm
Author(s) -
Rahmi Yulifianti,
Joko Susilo Utomo,
Made Jana Mejaya
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/803/1/012043
Subject(s) - germplasm , amylose , starch , sugar , horticulture , dioscorea , water content , completely randomized design , randomized block design , dioscorea rotundata , moisture , food science , agronomy , biology , botany , chemistry , medicine , alternative medicine , geotechnical engineering , organic chemistry , pathology , engineering
Information of the physical and chemical characteristics in water yam tuber ( Dioscorea alata ) is needed to complete the database of germplasm, support the breeding activities and utilization for both food and industry purposes. This study was conducted at the Food Chemistry Laboratory of Iletri to observe the physical and chemical characteristics of the water yam fresh tuber derived from 22 Iletri’s germplasm accessions. The fleshed of water yam color were varied, namely white, yellow, mixture of white and purple, white and yellow, yellow and purple. The trial was arranged using a completely randomized design with three replications. The moisture content ranged from 56.08-80.03%, dry matter 18.82-43.02%, ash 2.56-4.97% dw, starch 61.81-75.87% dw, amylose 28.40-43.15% dw, and reducing sugar 0.27-1.49% dw. The fiber content varied widely from 4.33% to 13.99% dw. The water yam also had a wide range of texture, ranging from soft to hard with a hardness level of 6.78-57.78 N. Based on the starch and fiber contents of the fresh tuber, MLGAR 0071, MLGAR 0183, MLGAR 0003 and MLGAR 0006 accessions were potential to be used as parent materials in breeding program to obtain superior varieties of water yam with high starch and fiber contents.