@article{Nurhayati_Kusuma_-_2015, title={SIFAT KIMIA SELAI BUAH NAGA, KOMPOSISI MIKROFLORA DAN PROFIL SCFA FESES RELAWAN}, volume={26}, url={https://journal.ipb.ac.id/index.php/jtip/article/view/11393}, DOI={10.6066/jtip.2015.26.2.213}, abstractNote={<p><em>Dragon fruit contains oligosaccharides,</em><em> Including </em><em>prebiotic ingredients,</em><em> that are </em><em>namely raffinose, stachyose, and fructo-oligosaccharides</em><em>. </em><em>The heat treatment process </em><em>like jam producing </em><em>can affect the functional properties of a food material. The </em><em>aim of the </em><em>research w</em><em>ere</em><em>to know</em><em> </em><em>the effect of jam processing on chemical properties, and their prebiotic properties. Evaluation of the prebiotic properties was conducted by in vivo method i.e. probiotic and enterobacteria population of volunteers faecal (microflora composition), prebiotic index (PI) value and</em><em> </em><em>Short Chain Fatty Acid (</em><em>SCFA</em><em>) </em><em>profile. The result showed that the processing of dragon fruit into jams decreased water content, β-sianin and dissolved particles</em><em> but </em><em>increased </em><em>the I</em><em>nsoluble Indigestible Fraction (IIF). The</em><em> </em><em>PI </em><em>value of dragon fruit </em><em>jam </em><em>w</em><em>ere </em><em>1.7</em><em>0 for white dragon jam and 1.18 for</em><em> red dragon frui</em><em>t</em><em>. The jam processing decreased </em><em>PI </em><em>value up to 0.49 (red dragon fruit jam) and 0.54 (white dragon fruit jam). The fresh dragon fruit and the jam produced</em><em> short</em><em> </em><em>chain fatty acid (</em><em>SCFA</em><em>)</em><em> i.e. acetic and propionic acid. It can be concluded that prebiotic properties of white dragon fruit better than red dragon fruit.</em></p&gt;}, number={2}, journal={Jurnal Teknologi dan Industri Pangan}, author={Nurhayati, Nurhayati and Kusuma, Gama and -Maryanto}, year={2015}, month={Dec.}, pages={213-221} }