International Journal of Scientific & Technology Research

IJSTR@Facebook IJSTR@Twitter IJSTR@Linkedin
Home About Us Scope Editorial Board Blog/Latest News Contact Us

IJSTR >> Volume 9 - Issue 1, January 2020 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Chemical Composition Of Dioscorea Alata L. And Dioscorea Esculenta (Lour.) Burk. Cultivars From Wakatobi Islands, Indonesia

[Full Text]



Indrawati, Sahta Ginting, La Ode Safuan, Jamili



Kaledupa, Tomia, Dioscorea alata, Dioscorea esculenta, Carbohydrate.



Kaledupa and Tomia islands are groups of islands incorporated in the Wakatobi Islands region. Research on the identification of tuber morphology was successfully identified consisting ten cultivars of Dioscorea alata L. and two cultivars of Dioscorea esculenta (Lour.) Burk. Each cultivar has a local name, such as D. alata cultivars from Kaledupa are called ifi tofu, ifi longko, kano ambo, ifi loiya, kano nsolo, ifi safora, ifi madu, and kano mohute; while D. alata cultivars from Tomia are named kano fungo, kano isitangisi, opa lelu, and opa honiki. The results of the chemical components analyses showed that all tubers have the potency as an alternative for food ingredient. However, the content of each component varies greatly depend on geographical conditions. Carbohydrate levels in D. alata and D. esculenta are higher than other tuber species ranging from 20.4 to 47.9%. Therefore, these ten cultivars have been used as the source of carbohydrate for a long time in the Wakatobi community.



S. Winarti, E. Harmayani, and R.Nurismanto R., “Characteristic and Inulin Profil of Wild Yam (Dioscorea spp.)”, Agritech, 31(4), 2011.
[2] K. Heyne, “Tumbuhan Berguna Indonesia. Jilid I. Badan Litbang Kehutanan Jakarta (Penerjemah): Koperasi Karyawan Departemen Kehutanan, 1987.
[3] Y.W. Liu, H.F. Shang, C.K. Wang, F.L Hsu, and W.C Hou, “Immunomodulatory activity of dioscorin, the storage protein of yam (Dioscorea alata cv. Tainong No.1) tuber”, Food Chem. Toxicol. 45, pp. 2312-2318, 2007.
[4] I. Epriliati, “Potensi Dioscorea Dalam Pangan Fungsional”, Jurnal Teknologi Pangan dan Gizi, 1(1). 2000.
[5] FAO, “Food and Agricultural Organization, FAOSTAT DATA”, Rome Italy: FAO. 2010.
[6] D.G Coursey, “Dioscorea spp. (Dioscoreaceae): In: Evolution of Crop Plants”, Simons (ed.). London, pp. 70–74, 1976.
[7] D.E. Mweta, “Physicochemical, Functional and Structural Properties of Native Malawian Cocoyam and Sweetpotato Starches”, (PhD. thesis). Bloemfontein, SA: Dept. of chemistry and plant sciences, University of the Free State, 2009.
[8] Lebot, B. Faloye, E. Okon, and B. Gueye, “Simultaneous Quantification of Allantoin and Steroidal Saponins in Yam (Dioscorea spp.) Powders”, Journal of Applied Research on Medicinal and Aromatic Plants. 13, 100-200, 2019.
[9] M. Sautour, A.C Mitaine-Offer, M.A Lacaille-Dubois, “The Dioscorea Genus: A Review of Bioactive Steroid Saponins” Journal of Natural Medicine 61, pp. 91–101. 2007.
[10] H. Chen, H. Liao, Y. Liu, Y. Zheng, X. Wu, and Z. Su, ”Protective Effects of Pogostone From Pogostemonis Herba Against Ethanol-Induced Gastric Ulcer in Rats”, Fitoterapia, 100, pp. 110–117. 2015.
[11] AOAC, Official Methods of Analysis, “Association of Official Analytical Chemists, 14th ed”, Washington, DC, USA. 1984.
[12] R.J Schmidt, “Botanical Dermatology Databax-Dioscorea. Schmidt@cf.ac.uk, 1999.
[13] S.K Hahn, “Yam (Dioscorea spp.) Dioscoreaceae. In J. Smatt, & N. W. Simmonds (Eds.), Evolution of crop plants (2nd ed.)”, pp. 112-120. UK: Longman Scientific and technical. 1995.
[14] N. Setyowati, and R.D. Rahayu,”Upaya Menggali Umbi Minor dan Potensinya Sebagai Sumber Pangan Alternatif di Jawa Timur. Makalah Seminar Nasional Biodiversitas. UNDIP, Semarang. 2015.
[15 ]S. Wahyuni, Ansharullah, Saefuddin, Holilah, and Asranudin, “Physico-Chemical Properties of Wikau Maombo Flour From Cassava (Manihot esculenta Crantz). Food Measure. 11(1), pp. 329-336. 2017
[16] M.S. Sadimantara, Asranudin, Holilah, F.N Sadimantara, and Asyik N. (2019). Physicochemical And Antioxidant Properties of Red Rice Varieties of Wakawondu and Wangkariri From North Buton, Indonesia”, IJSTR, 8(8). 2019.
[17] D.N Njie, T.R Runisey, and R.P Singh, “Thermal Properties of Cassava, Yam, and Plantain”, J. Food Eng. 37, 63-76. 1998.
[18] E.I Udoessien, and E.T Ifon, “Chemical Evaluation of Some Antinutritional Constituents in Four Species of Yam”, Trop. Sci. 32, pp. 115-119, 1992.
[19] B.O Juliano, “Comparative Nutritive Value of Various Staple Foods. Food Rev. Int. 15(4), pp. 399-434. 1999
[20] N. Ibrahim, “Trace Metals in Tropical Yam Species: Dioscorea spp”, Food Chem. 51, 5-6. 1994.
[21] K.O Falade and O.E Ayetigbo, “Effects of Annealing, Acid Hydrolysis and Citric Acid Modifications on Physical and Functional Properties of Starches From Four Yam (Dioscorea spp.) Cultivars”, Food Hydrocolloids, 43, pp. 529-539. 2015.
[22] F.I Nweke, D.O Ugwu, C.L.A Asadu, and P. Ay, “Production Costs in The Yambased Cropping System of South-East Nigeria”. RCMP Monograph No. 6. Ibadan: International Institute For Tropical Agriculture (IITA), 1991.
[23] J.W Purseglove, “Monocotyledons. Tropical Crops. John Wiley and Sons. New York.166–169. 1972.
[24] F.D. Baah, “Characterization of Water Yam (Dioscorea alata) for Existing and Potential Food Products (Doctoral Dissertation)”, 2009.
[25] V. Maithili, S. Dhanabai, and Mahendran S, “Antidiabetic Activity of Ethanolic Extract of Tubers of Dioscorea alata in Alloxan Induced Diabetic Rat. 43(4), pp. 455–459. 2011.
[26] C.E Herison, M. Turmudi, and Handajaningsih, “Studi Kekerabatan Genetic Aksesi Uwi (Dioscorea sp) yang Dikoleksi dari Beberapa Daerah di Pulau Jawa dan Sumatera” Akta Agrosia 13(1), pp. 55–61. 2010.
[27] A. Yeh, T.Y. Chan, and George Chao - Chi Chuang, ,“Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch”, Journal of Food Engineering. 95, pp. 106–114, 2009.
[28] A.L Charles, K. Sriroth, and T.C. Huang, “Proximate Composition, Mineral Contents, Hydrogen Cyanide and Phytic Acid of 5 Cassava Genotypes”, Food Chemistry 92, pp. 615–620, 2005.
[29] O.T Adepoju, O. Boyejo, and P.O Adeniji, “Effects of Processing Methods on Nutrient and Antinutrient Composition of Yellow Yam (Dioscorea cayenensis) Products” Food Chem, 238, 160-165. 2018.
[30] S. Shanthakumari, V.R Mohan, and J.D Britto,”Nutritional Evaluation and Elimination of Toxic Principles in Wild Yam (Dioscorea spp.)”, Tropical and Subtropical Agroecosystems. 8, pp. 313-319. 2008.
[31] M.N Afidin, Y. Hendrawan and R. Yulianingsih, “Analisis Sifat Fisik dan Kimia pada Pembuatan Tepung Umbi Uwi Ungu (Dioscorea alata), Uwi Kuning (Dioscorea alata), dan Uwi Putih (Dioscorea alata)”, Jurnal Keteknikan Pertanian Tropis dan Biosistem. 2(3), pp. 297–303. 2014.
[32] W.D.R Putri, N. Sucitra, and S. Mas’udah, “Efek Perendaman Dengan CaCl Dan Lama Blansing Terhadap Karakteristik Kimia, Fisik Dan Sensori Chip Uwi Putih 2 (Dioscorea alata L.)”, Jurnal Sains dan Teknologi Pangan. 1(1). 2017.
[33] P. Harvey, and D. Boulter, “Isolation and Characterization of The Storage Protein of Yam Tubers (Dioscorea rotundata)”, Phytochem. 22, pp. 1687-1693, 1983.
[34] L. Liu, Y. Huang, X. Huang, J. Yang, W. Wu, Y. Xu, and D. Huang, D, “Characterization of The Dioscorin Gene Family in Dioscorea alata Reveals a Role in Tuber Development and Environmental Response,” International Journal of Molecular Sciences. 18(7), 1579. 2017.
[35] W. Hou, and H. Lin, “Dioscorins, The Major Tuber Storage Proteins of The Yams (Dioscorea batatas), with Dehydoascorbate Reductase and Monodehydroascorbate Reductase Activities”, Plant Sci, 149, pp. 151-156. 1999.
[36] W.C. Hou, H.J Chen, and Y.H Lin, (2000), “Dioscorin from Different Dioscorea Species All Exhibit Carbonic Anhydrase and Trypsin Inhibitor Activities”, Bot. Bull. Acad. Sin. 41, pp. 191-196, 2000.
[37] H. Yang, Y. Zhao, C. Wang, Z. Yang, Q. Zeng, and H. Lu, “Molecular Characterization of A Dehydroascorbate Reductase From Pinus Bungeana’, J. Integr. Plant Biol. 51 (11), pp. 993-1001, 2009.
[38] S. Sharma, A. Sehrawat, and R. Deswal, R, “Asada-Halliwell Pathway Maintains Redox Status in Dioscorea alata Tuber Which Helps in Germination”, Plant Sci. 250, pp. 20-29, 2016.