Abstract: The purpose of this article is to provide additional knowledge to the community about how to manufacture taro flour and introduce the benefits of taro flour as a processed food ingredient. Materials and tools used are taro, salt, knife, pan, water, cutting machine (slicer) and grinding machine (disk mill). The method used is literature study to enrich information in writing and discussion. The results obtained in this literature study activity that soaking tuber taro with salt about 10% after peeling can reduce the itching on taro and flour taro can be used as processed food ingredients such as cake cake so that it can increase people's income.
Keywords: processing, flour, taro, cake, community.
Title: Processing Taro Tubers (Colocasia esculenta (L) Schott) Become Flour as Efforts to Increase Community Revenues in Mentawai Region
Author: I Ketut Budaraga
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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