EduAsiaNews, Bogor – Kimpul tubers are considered to have strong potential for development as a local food commodity. The crop is easy to cultivate, can be grown as an intercrop, and requires relatively simple processing.
Professor of the Faculty of Engineering and Technology at IPB University, Prof. Titi Candra Sunarti, said that kimpul has the potential to be developed into functional food and used as a raw material for gluten-free food products.
Advantages of Kimpul
“Kimpul is easy to grow and does not require special land. It can also be cultivated as an intercrop because it does not grow too tall. Its processing is simple; it can be boiled or steamed and consumed directly,” Prof. Titi said.
Prof. Titi explained that kimpul is similar to taro, although the two are different plants. The differences can be identified, among other characteristics, by the appearance of their leaves and tubers.
In kimpul, the main tuber can develop into more than one daughter tuber on a single plant, whereas taro generally produces only one corm.
According to her, ease of processing is one of kimpul’s advantages. The tuber can be consumed directly or processed into various products, such as potato-like fritters (perkedel), chips, and flour.
However, broader utilization needs to be supported by public awareness of the commodity’s various names. In some regions, kimpul is known by different names, including belitung or talas belitung.
From a nutritional perspective, Prof. Titi explained that tubers in general contain lower levels of protein and fat than cereals, making them less suitable as a sole source of nutrients. Therefore, kimpul consumption should still be complemented by protein sources and other foods to ensure a more balanced nutritional intake.
Nevertheless, kimpul has potential as a food with functional properties. Its carbohydrate content not only serves as a source of energy but may also help provide a longer-lasting feeling of fullness.
“This characteristic makes kimpul potentially useful as part of a dietary pattern that takes blood sugar control into consideration,” she said.
Low Oxalic Acid Content
Prof. Titi explained that kimpul does contain oxalic acid, but in relatively small amounts compared with other types of tubers, so it does not cause an itchy sensation in the mouth.
“It does contain oxalate, but only in small amounts. Therefore, it does not cause itching in the mouth,” she said.
In certain tubers, she explained, oxalate can occur in the form of needle-like crystals that cause an itchy sensation. These compounds can be reduced through treatments such as soaking in salt water or lime water, followed by cooking.
Gluten-Free Food
According to Prof. Titi, opportunities to develop kimpul could become even greater if it is directed toward specialty food products, including gluten-free foods.
“When there is excess production, the tubers can then be processed into flour. That flour can subsequently be used as an ingredient in various food products,” she said.
However, such development requires support from the processing industry as well as a sustainable supply of raw materials.
Prof. Titi noted that local food diversification has so far faced challenges because the tuber-based flour industry has not developed on the same scale as the wheat flour industry.
Therefore, strengthening the supply chain, standardizing raw materials, and developing value-added products are key to ensuring that kimpul becomes not only a local food but also a high-value economic commodity.
