{"id":1706,"date":"2024-12-31T03:01:39","date_gmt":"2024-12-30T20:01:39","guid":{"rendered":"https:\/\/www.tneutron.net\/pangan\/?p=1706"},"modified":"2024-12-30T08:38:37","modified_gmt":"2024-12-30T01:38:37","slug":"talas-colocasia-esculents-l-schoot","status":"publish","type":"post","link":"https:\/\/www.tneutron.net\/pangan\/talas-colocasia-esculents-l-schoot\/","title":{"rendered":"Talas (Colocasia esculents (L.) Schoot)"},"content":{"rendered":"<p><b>1). Sifat fisis-morfologis<\/b><br \/>\nTalas <i>(Colocasia esculents (L.)<\/i> Schoot) umbinya berbentuk lonjong sampai agak membulat dengan diameter sekitar 10 cm. Kulit talas berwarna kemerah-merahan. Kulit talas kasar karena terdapat bekas-bekas pertumbuhan akar. Warna daging talas putih keruh. Daun talas berbentuk perisai yang besar. Daun ini dapat digunakan sebagai pelindung kepala bila hujan. Permukaan daunnya ditumbuhi rambut-rambut halus yang menjadikannya kedap air karena air akan mengalir langsung meninggalkan permukaan daun. Daunnya dapat digunakan sebagai pakan ikan gurame. Jenis yang cukup poluler yang dapat dijumpai di daerah bogor yaitu talas Bogor (<i>Colocasia giganteum<\/i> Hook),seperti dapat dilihat pada gambar berikut.<br \/>\n<a href=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/clip_image002-2.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; display: inline;\" title=\"clip_image002\" src=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/clip_image002_thumb-2.jpg\" alt=\"clip_image002\" width=\"331\" height=\"143\" border=\"0\" \/><\/a><br \/>\nGambar 2.12. Talas Bogor (<i>Colocasia esculenta.<\/i> Schott)<\/p>\n<p><b>2). Sifat kimia<\/b><br \/>\nKomposisi kimia talas tergantung pada varietas, disamping faktor lain seperti iklim, kesuburan tanah, umur panen dan lain-lain. Umbi talas segar sebagian besar terdiri air dan karbohidrat. Komposisi kimia selengkapnya dari umbi talas dapat dilihat pada Tabel 2.11.<\/p>\n<p>Tabel 2.11. Komposisi kimia umbi talas segar per 100 gram bahan<br \/>\n<a href=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image-4.png\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; display: inline;\" title=\"image\" src=\"https:\/\/www.tneutron.net\/pangan\/wp-content\/uploads\/sites\/6\/2017\/10\/image_thumb-4.png\" alt=\"image\" width=\"372\" height=\"272\" border=\"0\" \/><\/a><\/p>\n<p>Talas mengandung banyak senyawa kimia yang dihasilkan sebagai produk sekunder proses metabolisme. Senyawa- senyawa tersebut terdiri dari alkaloid, glikosida, saponin, &#8216;essential oils&#8217;, resin, beberapa gula dan asam-asam organik. Umbi talas banyak mengandung pati yang mudah dicerna. Kandungan patinya sekitar 18.2 %, sedangkan sukrosa dan gula pereduksinya sekitar 1.42%. Talas mengandung pigmen karotenoid yang berwarna kuning dan anthosianin yang berwarna merah.<\/p>\n<p>Umbi talas mengandung kristal kalsium oksalat yang menyebabkan rasa gatal. Rasa gatal dari talas ini dapat dihilangkan dengan perebusan atau pengukusan yang intensif.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>1). Sifat fisis-morfologis Talas (Colocasia esculents (L.) Schoot) umbinya berbentuk lonjong sampai agak membulat dengan diameter sekitar 10 cm. Kulit<\/p>\n","protected":false},"author":1,"featured_media":1705,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[1918],"tags":[4030,4031,4053,4054,4055,4056,4057,4058,4059,4060,4061,4062,4063,4064,4065,4066,4067,4068,4069,4070,4071,4072,4073,4074,4075,4076],"class_list":["post-1706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-karakteristik-hasil-komoditas","tag-3-sifat-khusus-daun-talas","tag-bab-pewarisan-sifat-kelas-9","tag-bahan-baku-keripik-talas","tag-bahan-baku-lapis-talas","tag-bahan-baku-lapis-talas-bogor","tag-bahan-baku-pembuatan-keripik-talas","tag-bahan-bolu-talas","tag-bahan-bolu-talas-bogor","tag-bahan-dasar-talas","tag-bahan-keripik-talas","tag-bahan-kue-lapis-talas","tag-bahan-kue-talas","tag-bahan-kue-talas-bogor","tag-bahan-lapis-talas","tag-bahan-membuat-bolu-talas","tag-bahan-olahan-dari-talas","tag-bahan-olahan-talas","tag-bahan-pangan-talas","tag-bahan-pembuatan-keripik-talas","tag-bahan-setengah-jadi-dari-talas","tag-bahan-setengah-jadi-talas","tag-bahan-talas","tag-bahan-untuk-membuat-keripik-talas","tag-harga-bahan-etalase","tag-jaket-bahan-talas","tag-jas-hujan-bahan-daun-talas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Talas (Colocasia esculents (L.) 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