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mindahkeun Garut ka Kabupatén Garut: leuwih pas
 
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{{Taxobox
#redirect [[Kabupatén Garut]]
| name = Garut
| image = Forraçao2.jpg
| image_width = 270px
| regnum = [[Plantae]]
| subregnum = [[Tracheobionta]]
| divisio = [[Magnoliophyta]]
| classis = [[Liliopsida]]
| subclassis = [[Zingiberidae]]
| ordo = [[Zingiberales]]
| familia = [[Marantaceae]]
| genus = ''[[Maranta (genus)|Maranta]]''
| species = '''''M. arundinacea'''''
| binomial = ''Maranta arundinacea''
| binomial_authority = [[Carolus Linnaeus|L.]]
}}
{{otheruses|kabupatén Garut}}
'''Garut''' (''Maranta arundinacea'') nyaéta [[pepelakan]] [[tangkal taunan|taunan]] gedé ti genus ''[[Maranta]]'' nu habitat asalna di [[leuweung hujan]] di [[Asia Tenggara]] jeung Afrika Kidul jeung Wétan.<!--
 
== Tatanén jeung olahan ==
Arrowroot tubers contain about 23% [[starch]]. They are first washed, then cleaned of the paper-like [[scale (zoology)|scale]], washed again, drained and finally reduced to a pulp by beating them in mortars or subjecting them to the action of the [[wheel-rasp]]. The milky liquid thus obtained is passed through a coarse cloth or [[hair sieve]] and the pure starch, which is insoluble, is allowed to settle at the bottom. The wet starch is dried in the sun or in a drying house. The result is a powder, the "arrowroot" of commerce, and it is at once packed for market in air-tight cans, packages or cases.
 
Arrowroot starch has in the past been quite extensively adulterated with [[potato]] [[starch]] and other similar substances, so care is needed in selection and buying. Pure arrowroot, like other pure starches, is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar [[odor]] when mixed with boiling water, and swelling on cooking into perfect [[jelly]], which can be used to make a food for vegetarians, very smooth in consistency&mdash;unlike adulterated articles mixed with potato flour and other starches of lower value which contain larger particles.
 
==Arrowroot in cooking==
 
Arrowroot is used as an article of diet in the form of [[biscuit]]s, [[pudding]]s, [[Jelly (fruit preserves)|jellies]], [[cake]]s, [[hot sauce]]s, etc., and also with [[Bovril|beef tea]], milk or veal [[broth]], [[Naengmyeon|noodles]] in Korean cuisine, or boiled with a little flavoring added, as an easily digestible food for children and people with dietary restrictions. Arrowroot makes clear, shimmering fruit gels and prevents ice crystals from forming in homemade ice cream. It can also be used as a thickener for acidic foods, such as oriental sweet and sour sauce.<ref name=culinary>[http://www.culinarycafe.com/Spices_Herbs/Arrowroot.html Arrowroot]</ref>
 
The lack of [[gluten]] in arrowroot flour makes it useful as a replacement for wheat flour in baking. Like other pure starches, however, arrowroot is almost pure [[carbohydrate]] and devoid of [[protein]], thus it does not equal wheat flour nutritionally.
 
Arrowroot thickens at a lower temperature than does flour or cornstarch. It is recommended to mix arrowroot with a cool liquid before adding to a hot fluid. The mixture should be heated only until the mixture thickens and removed immediately to prevent the mixture from thinning. Overheating tends to break down arrowroot's thickening property. Substitute two teaspoons of arrowroot for one tablespoon of cornstarch, or one teaspoon of arrowroot for one tablespoon of wheat flour.<ref name=culinary/><ref>[http://www.healthrecipes.com/arrowroot.htm Arrowroot Powder Is A Thickening Agent]</ref>
 
[[Tapioca]] does not have the same gelling and nutritional properties.{{Fact|date=August 2008}}
 
If you eat a large quantity of arrowroot it may cause stomach pains and very bad gut illnesses{{Fact|date=September 2008}}.
 
== History ==
Archaeological studies in the [[Americas]] show evidence of arrowroot cultivation as early as 7,000 years ago. The name may come from ''aru-aru'' (meal of meals) in the language of the Caribbean [[Arawak]] people, for whom the plant is a staple. It has also been suggested that the name comes from arrowroot's use in treating poison arrow wounds, as it draws out the poison when applied to the site of the injury.
 
In the early days of [[carbonless copy paper]]s, arrowroot, because of its fine grain size, was a widely used ingredient. After an economical way of centrifugally separating wheat flour was devised, arrowroot lost its role in [[papermaking]] (see [http://www.aboutbookbinding.com/Paper/PaperMaking-36.html arrowroot paper]).
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== Rujukan ==
*''[[:en:Arrowroot|Arrowroot]]''. Wikipédia basa Inggris (disalin 9 Séptémber 2008).
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{{reflist}}
 
== Tumbu kaluar ==
* [http://mobot.mobot.org/cgi-bin/search_vast?w3till=19700214_001.gif Maranta Image]
* [http://www.daleysfruit.com.au/Perennialveg/arrowroot.htm Arrowroot - Cana edulis]
* [http://albumen.stanford.edu/library/monographs/reilly/chap3.html kertas tina garut]
* [http://www.aboutbookbinding.com/Paper/PaperMaking-36.html kertas poto tina garut]
 
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[[es:Maranta arundinacea]]
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