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Taro Beneng, one of Indonesia’s local plant-based natural resources that has the potential to be utilized in strengthening food security through a food diversification strategy. The term Beneng is an abbreviation for big and koneng (yellow). This can be seen from the size which is above the average taro in general. In the past, this plant was a plant that was considered wild and only used as fodder for livestock.
This plant can be processed into various processed products such as beneng flour, beneng rice, macaroni, noodles, brownies, cookies and various other preparations.
Regarding supply, the supply chain for processed Talas Beneng goes through several stages and involves various parties who have the principles of quality, quantity and continuity. These three things are one of the factors that determine if processed taro products can survive in domestic markets such as Bogor, Sukabumi, Bekasi and abroad such as India, Australia, Turkey and New Zealand, this will also have an impact on increasing the standard of living of farmers.
Taro Beneng has a high fiber content and contains other nutrients such as complex carbohydrates, provitamin A, carotenoids, and prebiotics. “In addition, beneng taro can be used for people with diabetes and hypertension, can prevent heart disease, improve eyesight.
The taro industrial tree has 16 derivative products such as taro leaves can be used in herbal cigarettes and herbal teas, fertilisers, soil conditioners and growing media, taro stems can be used for animal feed ( Pet food, supplements and ingredients of plant origin ) and woven, taro tubers are used for fresh preparations such as pasta, frozen taro, chips and dry preparations such as flour. can be used to make noodles, cakes and baby food.
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Botanic name of Beneng Taro Plant
Botanic name of Taro Beneng is Xanthosoma undipes. Taro Beneng is a seed plant (spermatophyta) with closed seeds (angiosperms) in one piece (monocotyledonae) with plant taxonomy as follows :
- Kingdom : Plantae
- Divisi : Spermatophyta
- Subdivisi : Monocotyledonae
- Ordo : Arales
- Genus : Xanthosoma
- Species : Xanthosoma undipes
Taro, which is the Araceae family, has a high carbohydrate content so that it can be a source of staple food to substitute for rice. Some of these taro tubers are buried in the ground, some of them appear above the ground in the form of stems, elongated, brown skin, light yellow tuber flesh and on the edges of the stems that are 9 months and 12 months old, there are small tubers attached to white fibrous roots. . The size of this taro tuber at the age of 2 years can weigh up to 30 kg with a length of 1.2 – 1.5 meters, has an outer circumference of 50 cm and is yellow in color. The nutritional content of this taro tuber contains nutrients, namely protein content of 6.29%, carbohydrate content of 84.88%, fat content of 1.12%, starch content of 75.62% and calorie content of 374.69 kcal. With these nutritional content, this beneng taro has the potential to be developed into various kinds of food products. Currently the use of beneng taro is still very limited to boiling, making chips, and making flour and its leaves can be used as herbal tea and as a substitute for tobacco for herbal cigarettes and can be used as medicine.
In 100 grams of taro leaves contain 86.66 grams of water and 42 kcal of energy. In addition, taro leaves also contain protein, fiber, vitamin C, iron, and various minerals.
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The stage of the taro leaf production process :
Description :
- Taro Leaf
Taro leaves that are picked must be really old because they have less water content than the young leaves so that they can produce good quality. The method of selecting old leaves is to select leaves number 1, 2 and 3 from the bottom.
- Fermentation
The old taro leaves that have been picked are then rolled and tied per 8-10 leaves in one bundle to be fermented for 3 days. This fermentation is carried out to reduce taro leaf sap and reduce water content so that the leaf color turns yellow (80-85% yellow leaf color). After the yellow leaves then cleaned the leaf bones by thinly slicing them with a knife. The process of cleaning the leaf bones is very important because it greatly affects the presence of waste when entering the chopping process on the machine, so This process requires meticulousness and patience.
- Chopping Machine
The yellow leaves that have been cleaned are then sorted by machine chopping. The quality of the chopper machine must have a good quality cutting knife because it will determine the thickness and length of the leaves that are cut by the chopper machine.
- Drying
The leaves that have been chopped by the machine are then placed and spread evenly on a woven bamboo box with a size of 80×80 cm and then dried using an oven at a temperature of 70-80 degrees for 4.5-5 hours with the aim of killing bacteria.
- Grading and Packing
After the drying process with an oven machine then sorting the quality and packing. The packing adjusts to the request from the buyer.