The study aimed to determine the variation in 38 of yam accessions from Banggai Islands, Central Sulawesi. This study was conducted in August 2012 to May 2013. Morphological data were analyzed using principal component analysis (PCA). The results of ten PC analyzes of a total of 30 components were observed (Table 1) giving eigenvalues greater than 0.25 explains 77.7% of total diversity. Three of the ten PC that determine the yam variant level are PC 1 purple color character (24.3%); PC 2 which stem diameter character (13.3%); PC 3 leaf surface texture, tuber shape and maturity time (8.4%). Cluster analysis results show there are four groups formed, which are A (16 varieties); B (2 varieties); C (19 varieties); and D (1 variety).
Yam (Dioscorea alata L.) is a vine and twisted stems plant, which are easily wrapped around poles. Yam is a perennial tuber plant grown as an annual plant. Yam contains carbohydrates with low levels of sugar, amylose, minerals, fat, protein and fiber. This research objective was to explore the physico-chemical of white yam and purple yam as raw material for processed cakes. Fourteen accessions of yam, consisting of 7 accessions of white yam and 7 accessions of purple yam are obtained from a previous personal collection from community gardens in 2009 located in Banggai Islands Regency, Central Sulawesi Province. The determination of carbohydrate content was carried out by hydrolysis method, amylose content by iodometry, moisture content was measured by oven drying method, ash content was obtained by using dry ashes method, fat content measured using Soxhlet method and crude fiber content using Gravimetric method. The results show that purple yam physico-chemical exploration was higher on average than white yam, except for the protein in white yam (6.96%) slightly higher than purple yam (6.57%). Purple yam contains the highest water content (10.6%) while white yam has the lowest (7.42 %). The carbohydrate content of purple yam was 79.4% which was higher than white yam (73.41%). Furthermore, the level amylose content of purple yam was on average (9.05%) higher than white yam (6.93%). The total sugar content of purple yam was 0.75% higher than white yam (0.57%). The ash content was relatively the same between purple yam and white yam (2.35% and 2.25%, respectively). The fat content of purple yam is slightly higher than white yam (0.28% and 0.19%, respectively). In terms of protein content, purple yam was lower than white yam (6.57% and 6.96%, respectively). The crude fiber content of purple yam is 1.83% which is higher than white yam (1.11%).
North Sulawesi is a major producer of 'bete' Taro (Colocasia esculenta (L.) Schott). Taro has beneficial economic value as an excellent source of carbohydrates, fats, vitamins, and fibre. Taro contains low-calorie foods that can be an alternative consumption as a substitute for rice and become and can normalize sugar for people with diabetes. This study aims to determine the diversity of taro germplasm in North Sulawesi using morphometric characters. This study was conducted from April – October 2022. Explorative and interview-based research exploratively in four districts/cities: Minahasa Regency, South Minahasa, Talaut Islands and Tomohon City. Sampling characterization using a purposive sampling method. Cluster analysis with the Unweighted Pair Group Method with Arithmetic Mean (UPGMA) was utilized for the analysis of the similarity level data. The results of the qualitative analysis revealed that there were two large groups (I and II). In cluster I, seven accessions was all purple taro, whereas in cluster II, there were fourteen white taro accessions. Group I consists of accession numbers 5 and 6 (Talaut Island) and accession numbers 7, 8, 13, 16 and 17 (South Minahasa Regency). Group II consists of accessions numbered 1,2,3,4, 19, 20, and 21 (Tondano) and accession numbers 9, 10, 11, 12, 14, and 15 (Tomohon) and accession number 18 (South Minahasa). The similarity analysis revealed that taro accessions in North Sulawesi have a similarity level of between 33,3 and 100 percent.
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