KAJIAN PENINGKATAN PATI RESISTEN YANG TERKANDUNG DALAM BAHAN PANGAN SEBAGAI SUMBER PREBIOTIK

KAJIAN PENINGKATAN PATI RESISTEN YANG TERKANDUNG DALAM BAHAN PANGAN SEBAGAI SUMBER PREBIOTIK

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 treatme...

Full description

Saved in:
Bibliographic Details
Published in:Jurnal Ilmu Pertanian Indonesia Vol. 20; no. 3; pp. 191 - 200
Main Authors: Raden Haryo Bimo Setiarto, Betty Sri Laksmi Jenie, Didah Nur Faridah, Iwan Saskiawan
Format: Journal Article
Language:English
Published: Bogor Agricultural University 01-12-2015
Subjects:
autoclaving-cooling
food ingredients
lintnerized
prebiotic
pullulanase
resistant starch
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:0853-4217
2443-3462
DOI:10.18343/jipi.20.3.191