Characterization and analysis of sugar content at difference storage time of Dioscorea hispida dennst

Dioscorea is the popular species with high carbohydrate content that are being used a long time a go by local people as a food during drought and raining season. Carbohydrate content inside the yam can be convert into glucose which can used for various purpose. This glucose is very important source to be used for bioethanol production. However, the scientific research that claimed by society are rarely been studied on the sugar content in yam species. Dioscorea hispida dennst is one of the species and it in category of wild yam. The yam is well known as Ubi gadung in Malaysia. The aim of this study is to investigate the amount of sugar content in Dioscorea hispida dennst using different methods and storage time. The determination of sugar content was performed using two different methods namely Refractometer and Phenol-Sulphuric Acid. The effect of storage time starting from the 0 day (fresh) until 40 days of storage time with the different size are been tested and was calculate using ANOVA. The result indicate the sugar content was increase for both of test. Physiochemical properties was also evaluated where the moisture content was decrease as storage time increase, the pH peel is 5.49 and tuber is 5.36 were slightly acidic while density is 0.115 g/mL. For texture of tuber Dioscorea hispida dennst was decrease as increase the storage time and same goes with the colour intensity become darker for both tuber and peel.