PENGARUH PROSES MODIFIKASI FISIK TERHADAP KARAKTERISTIK PATI DAN PRODUKSI PATI RESISTEN DARI EMPAT VARIETAS UBI KAYU(Manihot esculenta)
ABSTRACT: Resistant starch is
a starch or starch degradation products that are not digested in the human
digestive system so that the starch
can escape digestion
in the small
intestine system but
can be fermented
by the natural
microflora in the
large intestine. Resistant starch
has a positive
impact on health,
such as preventing
the increase in
blood glucose levels significantly. This research used
cassava as raw material because it had functional properties i.e resistant
starch content that can be obtained through the treatment process.The purpose
of this research was to study the influence of physically modification process
on the production of resistantstarch and to determine the characteristics of
themodified starch from our varieties of cassava. The physical process wasdone
by autoclaving at 110oC and 121oC. The research was
conducted in two phases, making the natural starch from four varieties of cassava starch and modification
of starch. The physical and chemical characteristics of modified starch were
tested including moisture, ash, protein, and fat content, pH value, pasting properties, starch
granules shape and
size, total sugars,
starch, and resistant
starch content. Modification
treatment by autoclaving at 110oC produced
the highest resistant
starch content (36,78%)
and modified starch
from yellow tuber-cassava which is modified by
autoclaving treatment 121oC) had the highest resistant starch
content (53,22%).
Penulis: Nazhrah, Elisa
Julianti, Linda Masniary L
Kode Jurnal: jppertaniandd140240
