Kajian Peningkatan Pati Resisten yang Terkandung dalam Bahan Pangan Sebagai Sumber Prebiotik

  • Raden Haryo Bimo Setiarto
  • Betty Sri Laksmi Jenie
  • Didah Nur Faridah
  • Iwan Saskiawan
Keywords: autoclaving-cooling, food ingredients, lintnerized, prebiotic, pullulanase, resistant starch

Abstract

Prebiotics are food ingredients that selectively stimulate the growth of probiotic bacteria in the colon. Resistant starch (RS) is the starch that can not be digested by digestive enzymes and resistant to gastric acid so it can reach the colon to be fermented by probiotic bacteria. There are treatments to increase the content of RS such as: autoclaving-cooling cycling, combination of lintnerized with autoclaving-cooling, and combination of debranching pullulanase with autoclaving-cooling. The results of techno-economical study showed that the combination of fermentation followed by autoclaving-cooling can be used as an alternative technique to increase the content of resistant starch in food more effectively and efficiently.

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Author Biographies

Raden Haryo Bimo Setiarto
Pusat Penelitian Biologi, Lembaga Ilmu Pengetahuan Indonesia, Jl. Raya Jakarta-Bogor Km 46, Kawasan CSC Cibinong 16911
Betty Sri Laksmi Jenie
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Didah Nur Faridah
Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680
Iwan Saskiawan
Pusat Penelitian Biologi, Lembaga Ilmu Pengetahuan Indonesia, Jl. Raya Jakarta-Bogor Km 46, Kawasan CSC Cibinong 16911

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Published
2017-10-09
How to Cite
SetiartoR. H. B., JenieB. S. L., FaridahD. N., & SaskiawanI. (2017). Kajian Peningkatan Pati Resisten yang Terkandung dalam Bahan Pangan Sebagai Sumber Prebiotik. Jurnal Ilmu Pertanian Indonesia, 20(3), 191-200. https://doi.org/10.18343/jipi.20.3.191

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