Production Process Technology and Physic-Chemical Characterization of Beneng Taro Flour

Abstract Beneng Taro ( Xanthosoma undipes ) is one of the taro that grows in a specific location developed Banten Province, Indonesia. has main component form flour and starch are widely used. However for further use, there components cause itching oxalate levels must be lowered. Several process technologies can utilized to optimize thecharacteristics flour, making it feasible used as raw based material furtherfood processing. The purpose this research activity carry out production along with physical characterization content beneng flour. method consisted variation immersion treatment drying process. results obtained were then analyzed yield, color, whiteness, moisture resulted Based on analysis, seen using NaCl, sodium metabisulfite citric acid reduce content. In combination 0.5% addition sun effective treatment. While 0.1% oven method. ofthis field larger capacity.