Alternative to Rice, Local Tubers on the Rise

Kimpul (taro), ganyong (arrowroot), taro yam, gembili (lesser yam), and various other local tubers have recently gone viral on social media thanks to the account @black.sheep8208, run by a content creator from Bantul, Yogyakarta. Many people are now turning their attention back to local tubers as an alternative source of carbohydrates besides rice.

Lecturer in the Nutrition Science Program at Universitas Muhammadiyah Surakarta (UMS), Aan Sofyan, S.Pt., M.Pd., viewed the growing public interest in local food as a major opportunity to strengthen food diversification.

According to him, many people still tend to view tubers as a substitute food, only turning to them when rice isn't available. Yet various types of tubers actually hold nutritional potential every bit as compelling as rice.

“tubers are not second-class foods. Kimpul, gembili, cassava, and others can serve as sources of carbohydrates while also providing a range of other nutrients,” Aan explained when met in his office on Wednesday (2/9/2026).

This shift toward food diversification is reflected in the growing public awareness that carbohydrates don't have to come from rice. Aan believed this shift shows a change in people's consumption patterns, one that is becoming more open to a wider variety of food sources rather than relying on just one particular staple commodity.

"Local food going viral can become a real momentum to bring Indonesia's rich food heritage back into the spotlight, while also improving the overall quality of people's diets," he added.

Every type of tuber has its own distinct nutritional profile. Aan explained that the way a tuber is processed makes a significant difference in the benefits it offers.

Compared to white rice, various types of tubers have a number of advantages. "Some tubers contain higher levels of fiber, while others contain bioactive compounds that are beneficial to the body. There are also tubers with a slower rate of glucose release, which can help maintain stable blood sugar levels," Aan said.

Aan also cautioned that tubers do come with certain limitations. Many tubers have a high water content, meaning their carbohydrate content per unit of weight is lower compared to dried rice. In other words, a person would need to eat a larger amount of tuber to obtain an equivalent amount of energy.

In addition, some types of tubers also contain antinutrient compounds, or natural compounds that can cause an itching sensation if not prepared properly.

"I wouldn't say tubers are better than rice. It's more accurate to say tubers can serve as a substitute, or offer a nutrient-rich alternative that can complement our diet," he said.

One reason kimpul, gembili, and other tubers have become increasingly popular is the widely held assumption that tubers have a low glycemic index, making them a safer option for maintaining stable blood sugar levels.

Aan confirmed that some types of tubers do indeed have a low to moderate glycemic index. However, he stressed that this doesn't hold true for every type of tuber, and the situation can't simply be oversimplified.

“The type of tubers, starch content, fiber content, degree of ripeness, and processing method can all affect its glycemic index,” he said. For example, roasted or fried Cilembu sweet potatoes or other sweet potatoes contain more natural sugars and have a higher glycemic index than other types of root crops.

Even the very same type of tuber can produce a different blood sugar response depending on how it's prepared. The public shouldn't jump to the conclusion that all tubers are automatically healthier, no matter how they're cooked.

"The amount consumed also matters a great deal. Even a food with a low glycemic index can still deliver a high glucose load if eaten in excessive amounts," he explained.

Aan recommended simple cooking methods such as boiling or steaming, since there are several common mistakes people still tend to make when preparing kimpul, taro, and other types of tubers.

The first mistake is peeling too thickly. Aan noted that in some tubers, the area near the skin can contain fiber and bioactive components. Excessive peeling can strip away a portion of these beneficial components.

Second, boiling for too long or using too much water. "In fact, some vitamins and water-soluble components can leach out into the boiling water. If that water is then thrown away, some of those nutrients get thrown away along with it," he said.

Third, deep-frying with a large amount of oil. This doesn't mean fried food becomes non-nutritious, but rather that its energy value increases significantly due to oil absorption.

Fourth, adding excessive amounts of sugar. "This is quite ironic. We choose tubers because we want a healthier food option, but then end up turning them into a food that's extremely high in sugar," Aan said.

Fifth, improper preparation of certain specific tuber types. For members of the taro family such as kimpul, correct preparation is especially crucial, since they contain calcium oxalate crystals that can cause an itching sensation if not handled properly.

"Beyond just preparation methods, combining tubers with protein, vegetables, and other sources of fiber is also necessary to keep overall nutritional balance intact," he added.

Despite their image as traditional foods, Aan saw tubers such as kimpul as having great potential to be developed into a variety of modern food products.

“Besides being processed into flour, kimpul has interesting starch characteristics that warrant further research, particularly in relation to the formation of resistant starch and blood glucose response,” Aan explained.

This shows that local food sources have just as much potential as imported ingredients, especially when supported by food technology innovation and continuous research.

Aan hoped that people will no longer view kimpul, ganyong, gembili, and other tubers as old-fashioned foods. Instead, Indonesia’s rich local food resources should continue to be developed into options that are nutritious, safe, appealing, and suited to the needs of modern consumers.

“Indonesia has many local sources of carbohydrates, and the challenge now is how we can develop these foods into products that are nutritious, safe, appealing, and suited to the needs of modern society,” she concluded.

Writer: Genis Dwi Gustati

Translator: Farizal Luqman Majid

Editor: Al Habiib Josy Asheva