KARAKTERISTIK SIFAT PREBIOTIK TEPUNG DALUGA HASIL MODIFIKASI HEAT MOISTURE TREATMENT
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Published
12 June 2019
Keywords:
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daluga, modified daluga flour, prebiotic properties, resistant starch
Abstract
Daluga (Cyrtosperma merkusii. (Hassk.) Schott) is one of tubers originating from Siau Island, Manado, North Sulawesi. The resistant starch of daluga can be utilized as a potential source of prebiotic. However, naturally daluga has low resistant starch content and a modification is necessary for improving its content. The aim of the study was to examine the effect of heat moisture treatment (HMT) on the resistant starch content and prebiotic properties of modified daluga flour. The HMT modification was carried out at 121°C for 60 min in an autoclave, and the modified flour was then compared with the untreated native flour (TD). The results showed that autoclaved TD-HMT flour had 8.81% higher resistant starch content as compared to that of TD. The increment also affected the prebiotic characteristics of the modified flour. The TD-HMT showed resistant to gastric acid up to 92%, augmentations of prebiotic activity, index and effect, as well as L. plantarum BSL growth improvement up to 3 log CFU/mL. The gastric acid resistant autoclaved TD-HMT is able to stimulate probiotic LAB growth, confirming its prebiotic potential for acid bacteria fermentation.
References
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Almeida-Junior LD, Curimbaba TFS, Chagas AS, Quaglio AEV, Di Stasi LC. 2017. Dietary inter-vention with green dwarf banana flour (Musa sp. AAA) modulates oxidative stress and colo-nic SCFAs production in the TNBS model of in-testinal inflammation. J Funct Food 38: 497-504. DOI: 10.1016/j.jff.2017.09.038.
Amadou I, Gounga ME, Shi YH, Le GW. 2013. Fer-mentation and heat moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food Bioprod Process 92: 38-45. DOI: 10.1016/j.fbp.2013.07. 009.
Beards E, Tuohy K, Gibson G. 2010. Bacterial, SCFA and gas profiles of a range of food ingre-dients following in vitro fermentation by human colonic microbiota. Anaerobe 16: 420-425. DOI: 10.1016/j.anaerobe.2010.05.006.
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Bodinham CL, Frost GS, Robertson MD. 2010. Acute ingestion of resistant starch reduces food intake in healthy adults. Br J Nutr 103: 917-922. DOI: 10.1017/S0007114509992534.
Chung HJ, Liu Q, Hoover R. 2009. Impact of annealing and heat-moisture treatment on ra-pidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohyd Polym 75: 436-447. DOI: 10.1016/j.carbpol.2008.08.006.
Cummings JH, Macfarlane GT. 2002. Gastrointesti-nal effects of prebiotics. Br J Nutr 87: 25-27. DOI: 10.1079/BJN/2002530.
Fang L, Jiang X, Su Y, Zhu W. 2014. Longterm in-take of raw potato starch decreases back fat thickness and dressing percentage but has no effect on the longissimus muscle quality of growing-finishing pigs. Livest Sci 170: 116-123. DOI: 10.1016/j.livsci.2014.10.004.
[FAO] Food and Agricultural Organization. 2007. Technical Meeting On Preobitics.
Faridah DN, Rahayu WP. Apriyadi MS. 2013. Modifikasi pati garut (Marantha arundinacea) dengan perlakuan hidrolisis asam dan siklus pemanasan pendinginan untuk menghasilkan pati resisten tipe 3. J Teknol Industri Pertanian 23: 61-69.
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[GMInsights]. 2017. Market research and consulting service provider. Prebiotics market. https:// www.gminsights.com/industry-analysis/prebio tics-market [ 4 Oktober 2017].
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Haenen D, Zhang J, Silva CS, Bosch G, Meer IM, Arkel J, Borne JJGC, Guti´errez OP, Smidt H, Kemp B, Mu¨ller M,5, Hooiveld GJEJ. 2013. A diet high in resistant starch modulates microbio-ta composition, SCFA concentrations, and gene expression in pig intestine. J Nutr 143: 274-283. DOI: 10.3945/jn.112.169672.
He X, Sun W, Ge T, Mu C, Zhu W. 2017. An increa-se in corn resistant starch decreases protein fermentation and modulates gut microbiota du-ring in vitro cultivation of pig large intestinal ino-cula. Anim Nutr 3: 219-224. DOI: 10.1016/j.ani nu.2017.06.004.
Huang TT, Zhou DN, Jin ZY, Xu XM, Chen HQ. 2016. Effect of repeated heat-moisture treat-ments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloid 54: 202-210. DOI: 10.1016/j. foodhyd.2015.10.002.
Huebner J, Wehling RL, Hutkins RW. 2007. Func-tional activity of commercial prebiotics. Int Dairy J 17: 770-775. DOI: 10.1016/j.idairyj.2006.10. 006.
Hung PV, Thi N, Huong M, Thi N, Phi L, Ngoc N, Tien T. 2016. Physicochemical characteristics and in vitro digestibility of potato and cassava starches under organic acid and heat-moisture treatments. Int J Biol Macromol 95: 299-305. DOI: 10.1016/j.ijbiomac.2016.11.074.
Jenie BSL, Reski PP, Kusnandar F. 2012. Fermen-tasi kultur campuran bakteri asam laktat dan pemanasan otoklaf dalam meningkatkan kadar RS dan sifat fungsional tepung pisang tanduk (Musa parasidiaca formatypica). J Pascapanen 9: 18-26.
Kaur N, Ariffin F, Bhat R, Karim AA. 2012. Progress in starch modification in the last decade. Food Hydrocolloid 26: 398-404. DOI: 10.1016/j.food hyd.2011.02.016.
Kim JH, Sunako M, Ono H, Murooka Y, Fukusaki E, Yamashita M. 2009. Characterization of the C-terminal truncated form of amylopullulanase from Lactobacillus plantarum L137. J Biosci Bioeng 107: 124-129. DOI: 10.1016/j.jbiosc. 2008.10.019.
Li S, Gao Q. 2010. Effect of heat-moisture treatment on the formation and properties of resistant starches from mung bean (Phaseolus radiatus) Starches. Int J Nutr Food Eng 4: 907-914. DOI: 10.5281/ZENODO.1057719.
Lumba R, Christine FM, Gregoria SSD, Maria FS. 2013. Kajian pembuatan beras analog berbasis tepung umbi daluga (Cyrtosperma merkusii (Hassk) Schott). J Ilmiah unsrat 2: 1-12.
Manderson K, Pinart M, Tuohy KM, Grace WE, Hotchkiss AT, Widmer W, Yadhav MP, Gibson GR, Rastall RA. 2005. In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream. J Appl Environ Microbiol 71: 8383-83 89. DOI: 10.1128/AEM.71.12.8383-8389.2005.
Matalanis AM, Campanella OH, Hamaker BR. 2009. Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylo-pectin fine structure. J Cereal Sci 50: 74-81. DOI: 10.1016/j.jcs.2009.02.007.
Moongngarm A. 2013. Chemical compositions and resistant starch content in starchy foods. Am J Agr Biol Sci 8: 107-113. DOI: 10.3844/ajabssp. 2013.107.113.
Nurhayati, Jenie BSL, Widowati S, Kusumaningrum HD. 2014. Komposisi kimia dan kristalinitas te-pung pisang termodifikasi secara fermentasi spontan dan siklus pemanasan bertekanan pendinginan. Agritech 34: 146-150. DOI: 10.221 46/agritech.9504.
Roberfroid M. 2007. Prebiotics: The concept revisit-ed. J Nutr 137: 830-837. DOI: 10.1093/jn/137. 3.830S.
Rubel IA, Pérez EE, Genovese DB, Manrique GD. 2014. In vitro prebiotic activity of inulin-rich car-bohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different sto-rage times by Lactobacillus paracasei. Food Res Int 62: 59-65. DOI: 10.1016/j.foodres.2014. 02.024.
Scholz-Ahrens KE, Adolphi B, Rochat F, Barclay D V, de Vrese M, Açil Y, Schrezenmeir J. 2016. Effects of probiotics, prebiotics, and synbiotics on mineral metabolism in ovariectomized rats - impact of bacterial mass, intestinal absorptive area and reduction of bone turn-over. NFS J 3: 41-50. DOI: 10.1016/j.nfs.2016.03.001.
Setiarto RHB, Jenie BSL, Faridah DN, Saskiawan I, Sulistiani. 2015. Seleksi bakteri asam laktat penghasil amilase dan pululanase dan aplikasi-nya pada fermentasi talas. J Teknol Industri Pa-ngan 26: 80-89. DOI: 10.6066/jtip.2015.26.1.80.
Setiarto RHB, Jenie BSL, Faridah DN, Saskiawan I, Sulistiani. 2018. Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour. J International Food Research Journal 25: 1691-1697.
Sousa S, Pinto J, Pereira C, Xavier Malcata F, Bertoldo Pacheco MT, Gomes AM, Pintado M. 2015. In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential. Food Bioprod Process 95: 96-105. DOI: 10.101 6/j.fbp.2015.04.003.
Syahbanu F. 2015. Modifikasi Pati Garut (Marantha arundinacea L.) dengan Hidrolisis Asam, Siklus Autoclaving-Cooling, dan Heat Moisture Treat-ment (HMT) untuk Menghasilkan Pati Resisten Tipe III (RS3) [Skripsi]. Bogor: Fakultas Tekno-logi Pertanian, Institut Pertanian Bogor.
Syamsir E, Purwiyatno H, Dedi F, Nuri A, Feri K. 2012. Pengaruh proses heat moisture treatment terhadap karakteristik fisikokimia pati. J Teknologi dan Industri Pangan. 13:100-106.
Wichienchot S, Jatupornpipat M, Rastall RA. 2010. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem 120: 850-857. DOI: 10.1016/j.foodchem.2009.11.0 26.
Xiao Y, Liu H, Wei T, Shen J, Wang M. 2017. Diffe-rences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat moisture treat-ment. LWT-Food Sci Technol 86: 285-292. DOI: 10.1016/j.lwt.2017.08.001.
Zavareze ER, Dias ARG. 2011. Impact of heat moisture treatment and annealing in starches - a review. Carbohyd Polym 83: 317-328. DOI: 10.1016/j.carbpol.2010.08.064.
Zhang H, Xu X, Jin Z. 2012. Fermentation characte-ristics of resistant starch from maize prepared by the enzymatic method in vitro. Int J Biol Macromol 51: 1185-1188. DOI: 10.1016/j.ijbio mac.2012.08.031.
Zhang Y, Wang Y, Zheng B, Lu X, Zhuang W. 2013. The in vitro effects of retrograded starch (resis-tant starch type 3) from lotus seed starch on the proliferation of Bifidobacterium adolescentis. Food Funct 4: 1609-1616. DOI: 10.1039/c3fo 60206k.
Zheng J, Enright F, Keenan M, Finley J, Zhou J, Ye J, Greenway F, Senevirathne RN, Gissendan-ner CR, Manaois R, Prudente A, King JM, Mar-tin, R. 2010. Resistant starch, fermented resis-tant starch, and short-chain fatty acids reduce intestinal fat deposition in Caenorhabditis ele-gans. J Agr Food Chem 58: 4744-4748. DOI: 10.1021/jf904583b.
Zheng Y, Wang Q, Li B, Lin L, Tundis R, Loizzo MR, Zheng B, Xiao J. 2016. Characterization and prebiotic effect of the resistant starch from pur-ple sweet potato. Molecules 21: 932. DOI: 10.3 390/molecules21070932.
Agustina. 2016. Peningkatan kadar pati resisten tipe III pati daluga (Cyrtosperma merkusii. (Hassk) Schott) melalui modifikasi fisik dan kimia serta evaluasi sifat prebiotik secara in vitro. [Tesis]. Bogor: Fakultas Teknologi Pertanian, Institut Pertanian Bogor.
Agustina, Faridah DN, Jenie BSL. 2016. Pengaruh retrogradasi dan perlakuan kelembaban panas terhadap kadar pati resisten tipe III daluga. J Teknol Industri Pangan 27: 78-86. DOI: 10.606 6/jtip.2016.27.1.78.
Almeida-Junior LD, Curimbaba TFS, Chagas AS, Quaglio AEV, Di Stasi LC. 2017. Dietary inter-vention with green dwarf banana flour (Musa sp. AAA) modulates oxidative stress and colo-nic SCFAs production in the TNBS model of in-testinal inflammation. J Funct Food 38: 497-504. DOI: 10.1016/j.jff.2017.09.038.
Amadou I, Gounga ME, Shi YH, Le GW. 2013. Fer-mentation and heat moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. Food Bioprod Process 92: 38-45. DOI: 10.1016/j.fbp.2013.07. 009.
Beards E, Tuohy K, Gibson G. 2010. Bacterial, SCFA and gas profiles of a range of food ingre-dients following in vitro fermentation by human colonic microbiota. Anaerobe 16: 420-425. DOI: 10.1016/j.anaerobe.2010.05.006.
Birt DF, Boylston T, Hendrich S, Jane JL, Hollis J, Li L, McClelland J, Moore S, Phillips GJ, Rowling M, Schalinske K, Scott MP, Whitley EM. 2013. Resistant starch: promise for improving human health. Adv Nutr 4: 587-601. DOI: 10.3945/an. 113.004325.
Bodinham CL, Frost GS, Robertson MD. 2010. Acute ingestion of resistant starch reduces food intake in healthy adults. Br J Nutr 103: 917-922. DOI: 10.1017/S0007114509992534.
Chung HJ, Liu Q, Hoover R. 2009. Impact of annealing and heat-moisture treatment on ra-pidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohyd Polym 75: 436-447. DOI: 10.1016/j.carbpol.2008.08.006.
Cummings JH, Macfarlane GT. 2002. Gastrointesti-nal effects of prebiotics. Br J Nutr 87: 25-27. DOI: 10.1079/BJN/2002530.
Fang L, Jiang X, Su Y, Zhu W. 2014. Longterm in-take of raw potato starch decreases back fat thickness and dressing percentage but has no effect on the longissimus muscle quality of growing-finishing pigs. Livest Sci 170: 116-123. DOI: 10.1016/j.livsci.2014.10.004.
[FAO] Food and Agricultural Organization. 2007. Technical Meeting On Preobitics.
Faridah DN, Rahayu WP. Apriyadi MS. 2013. Modifikasi pati garut (Marantha arundinacea) dengan perlakuan hidrolisis asam dan siklus pemanasan pendinginan untuk menghasilkan pati resisten tipe 3. J Teknol Industri Pertanian 23: 61-69.
Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sán-chez-Zapata E, Pérez-Álvarez JA. 2010. Resis-tant starch as functional ingredient - a review. Food Res Int 43: 931-942. DOI: 10.1016/j.food res.2010.02.004.
Fuentes-Zaragoza EF, Sánchez-Zapata E, Sendra E, Sayas E, Navarro C, Fernández-Lõpez J, Pérez-Alvarez JA. 2011. Resistant starch as prebiotic - a review. Starch-Stärke 63: 406-415. DOI: 10.1002/star.201000099.
[GMInsights]. 2017. Market research and consulting service provider. Prebiotics market. https:// www.gminsights.com/industry-analysis/prebio tics-market [ 4 Oktober 2017].
Goñi I, García-Diz L, Mañas E, Saura-Calixto F. 1996. Analysis of resistant starch: A method for foods and food products. Food Chem 56: 445-449. DOI: 10.1016/0308-8146(95)00222-7.
Haenen D, Zhang J, Silva CS, Bosch G, Meer IM, Arkel J, Borne JJGC, Guti´errez OP, Smidt H, Kemp B, Mu¨ller M,5, Hooiveld GJEJ. 2013. A diet high in resistant starch modulates microbio-ta composition, SCFA concentrations, and gene expression in pig intestine. J Nutr 143: 274-283. DOI: 10.3945/jn.112.169672.
He X, Sun W, Ge T, Mu C, Zhu W. 2017. An increa-se in corn resistant starch decreases protein fermentation and modulates gut microbiota du-ring in vitro cultivation of pig large intestinal ino-cula. Anim Nutr 3: 219-224. DOI: 10.1016/j.ani nu.2017.06.004.
Huang TT, Zhou DN, Jin ZY, Xu XM, Chen HQ. 2016. Effect of repeated heat-moisture treat-ments on digestibility, physicochemical and structural properties of sweet potato starch. Food Hydrocolloid 54: 202-210. DOI: 10.1016/j. foodhyd.2015.10.002.
Huebner J, Wehling RL, Hutkins RW. 2007. Func-tional activity of commercial prebiotics. Int Dairy J 17: 770-775. DOI: 10.1016/j.idairyj.2006.10. 006.
Hung PV, Thi N, Huong M, Thi N, Phi L, Ngoc N, Tien T. 2016. Physicochemical characteristics and in vitro digestibility of potato and cassava starches under organic acid and heat-moisture treatments. Int J Biol Macromol 95: 299-305. DOI: 10.1016/j.ijbiomac.2016.11.074.
Jenie BSL, Reski PP, Kusnandar F. 2012. Fermen-tasi kultur campuran bakteri asam laktat dan pemanasan otoklaf dalam meningkatkan kadar RS dan sifat fungsional tepung pisang tanduk (Musa parasidiaca formatypica). J Pascapanen 9: 18-26.
Kaur N, Ariffin F, Bhat R, Karim AA. 2012. Progress in starch modification in the last decade. Food Hydrocolloid 26: 398-404. DOI: 10.1016/j.food hyd.2011.02.016.
Kim JH, Sunako M, Ono H, Murooka Y, Fukusaki E, Yamashita M. 2009. Characterization of the C-terminal truncated form of amylopullulanase from Lactobacillus plantarum L137. J Biosci Bioeng 107: 124-129. DOI: 10.1016/j.jbiosc. 2008.10.019.
Li S, Gao Q. 2010. Effect of heat-moisture treatment on the formation and properties of resistant starches from mung bean (Phaseolus radiatus) Starches. Int J Nutr Food Eng 4: 907-914. DOI: 10.5281/ZENODO.1057719.
Lumba R, Christine FM, Gregoria SSD, Maria FS. 2013. Kajian pembuatan beras analog berbasis tepung umbi daluga (Cyrtosperma merkusii (Hassk) Schott). J Ilmiah unsrat 2: 1-12.
Manderson K, Pinart M, Tuohy KM, Grace WE, Hotchkiss AT, Widmer W, Yadhav MP, Gibson GR, Rastall RA. 2005. In vitro determination of prebiotic properties of oligosaccharides derived from an orange juice manufacturing by-product stream. J Appl Environ Microbiol 71: 8383-83 89. DOI: 10.1128/AEM.71.12.8383-8389.2005.
Matalanis AM, Campanella OH, Hamaker BR. 2009. Storage retrogradation behavior of sorghum, maize and rice starch pastes related to amylo-pectin fine structure. J Cereal Sci 50: 74-81. DOI: 10.1016/j.jcs.2009.02.007.
Moongngarm A. 2013. Chemical compositions and resistant starch content in starchy foods. Am J Agr Biol Sci 8: 107-113. DOI: 10.3844/ajabssp. 2013.107.113.
Nurhayati, Jenie BSL, Widowati S, Kusumaningrum HD. 2014. Komposisi kimia dan kristalinitas te-pung pisang termodifikasi secara fermentasi spontan dan siklus pemanasan bertekanan pendinginan. Agritech 34: 146-150. DOI: 10.221 46/agritech.9504.
Roberfroid M. 2007. Prebiotics: The concept revisit-ed. J Nutr 137: 830-837. DOI: 10.1093/jn/137. 3.830S.
Rubel IA, Pérez EE, Genovese DB, Manrique GD. 2014. In vitro prebiotic activity of inulin-rich car-bohydrates extracted from Jerusalem artichoke (Helianthus tuberosus L.) tubers at different sto-rage times by Lactobacillus paracasei. Food Res Int 62: 59-65. DOI: 10.1016/j.foodres.2014. 02.024.
Scholz-Ahrens KE, Adolphi B, Rochat F, Barclay D V, de Vrese M, Açil Y, Schrezenmeir J. 2016. Effects of probiotics, prebiotics, and synbiotics on mineral metabolism in ovariectomized rats - impact of bacterial mass, intestinal absorptive area and reduction of bone turn-over. NFS J 3: 41-50. DOI: 10.1016/j.nfs.2016.03.001.
Setiarto RHB, Jenie BSL, Faridah DN, Saskiawan I, Sulistiani. 2015. Seleksi bakteri asam laktat penghasil amilase dan pululanase dan aplikasi-nya pada fermentasi talas. J Teknol Industri Pa-ngan 26: 80-89. DOI: 10.6066/jtip.2015.26.1.80.
Setiarto RHB, Jenie BSL, Faridah DN, Saskiawan I, Sulistiani. 2018. Effect of lactic acid bacteria fermentation and autoclaving-cooling for resistant starch and prebiotic properties of modified taro flour. J International Food Research Journal 25: 1691-1697.
Sousa S, Pinto J, Pereira C, Xavier Malcata F, Bertoldo Pacheco MT, Gomes AM, Pintado M. 2015. In vitro evaluation of yacon (Smallanthus sonchifolius) tuber flour prebiotic potential. Food Bioprod Process 95: 96-105. DOI: 10.101 6/j.fbp.2015.04.003.
Syahbanu F. 2015. Modifikasi Pati Garut (Marantha arundinacea L.) dengan Hidrolisis Asam, Siklus Autoclaving-Cooling, dan Heat Moisture Treat-ment (HMT) untuk Menghasilkan Pati Resisten Tipe III (RS3) [Skripsi]. Bogor: Fakultas Tekno-logi Pertanian, Institut Pertanian Bogor.
Syamsir E, Purwiyatno H, Dedi F, Nuri A, Feri K. 2012. Pengaruh proses heat moisture treatment terhadap karakteristik fisikokimia pati. J Teknologi dan Industri Pangan. 13:100-106.
Wichienchot S, Jatupornpipat M, Rastall RA. 2010. Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chem 120: 850-857. DOI: 10.1016/j.foodchem.2009.11.0 26.
Xiao Y, Liu H, Wei T, Shen J, Wang M. 2017. Diffe-rences in physicochemical properties and in vitro digestibility between tartary buckwheat flour and starch modified by heat moisture treat-ment. LWT-Food Sci Technol 86: 285-292. DOI: 10.1016/j.lwt.2017.08.001.
Zavareze ER, Dias ARG. 2011. Impact of heat moisture treatment and annealing in starches - a review. Carbohyd Polym 83: 317-328. DOI: 10.1016/j.carbpol.2010.08.064.
Zhang H, Xu X, Jin Z. 2012. Fermentation characte-ristics of resistant starch from maize prepared by the enzymatic method in vitro. Int J Biol Macromol 51: 1185-1188. DOI: 10.1016/j.ijbio mac.2012.08.031.
Zhang Y, Wang Y, Zheng B, Lu X, Zhuang W. 2013. The in vitro effects of retrograded starch (resis-tant starch type 3) from lotus seed starch on the proliferation of Bifidobacterium adolescentis. Food Funct 4: 1609-1616. DOI: 10.1039/c3fo 60206k.
Zheng J, Enright F, Keenan M, Finley J, Zhou J, Ye J, Greenway F, Senevirathne RN, Gissendan-ner CR, Manaois R, Prudente A, King JM, Mar-tin, R. 2010. Resistant starch, fermented resis-tant starch, and short-chain fatty acids reduce intestinal fat deposition in Caenorhabditis ele-gans. J Agr Food Chem 58: 4744-4748. DOI: 10.1021/jf904583b.
Zheng Y, Wang Q, Li B, Lin L, Tundis R, Loizzo MR, Zheng B, Xiao J. 2016. Characterization and prebiotic effect of the resistant starch from pur-ple sweet potato. Molecules 21: 932. DOI: 10.3 390/molecules21070932.
Authors
PurnamasariN., FaridahD. N., & JenieB. S. L. (2019). KARAKTERISTIK SIFAT PREBIOTIK TEPUNG DALUGA HASIL MODIFIKASI HEAT MOISTURE TREATMENT. Jurnal Teknologi Dan Industri Pangan, 30(1), 36-45. https://doi.org/10.6066/jtip.2019.30.1.36
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