ABSTRAKPrebiotik adalah bahan pangan yang secara selektif mampu menstimulasi pertumbuhan bakteri probiotik di kolon. Pati resisten merupakan pati yang tidak dapat dicerna oleh enzim pencernaan dan tahan terhadap asam lambung sehingga dapat mencapai usus besar untuk difermentasi oleh bakteri probiotik. Review ini bertujuan mengkaji upaya peningkatan kandungan pati resisten (RS) pada bahan pangan sebagai sumber prebiotik. Beberapa upaya peningkatan kadar RS dalam bahan pangan antara lain siklus pemanasan bertekanan-pendinginan, kombinasi lintnerisasi dengan pemanasan bertekanan-pendinginan, teknik hidrotermal, dan kombinasi debranching pululanase dengan pemanasan bertekanan-pendinginan. Hasil kajian secara tekno-ekonomis menunjukkan bahwa kombinasi fermentasi bakteri asam laktat dengan pemanasan bertekanan-pendinginan dapat dijadikan sebagai teknik alternatif untuk meningkatkan kandungan pati resisten dalam bahan pangan secara lebih efektif dan efisien.Kata kunci: bahan pangan, lintnerisasi, pati resisten, pemanasan bertekanan-pendinginan, prebiotik, pululanase 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.
ABSTRAKYogurt merupakan salah satu produk pangan fungsional yang mengandung bakteri probiotik untuk memperbaiki keseimbangan mikroflora usus. Nilai fungsional yogurt dapat ditingkatkan dengan penambahan tepung talas termodifikasi untuk menstimulasi pertumbuhan bakteri probiotik dalam saluran pencernaan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi starter bakteri asam laktat dan penambahan tepung talas termodifikasi terhadap kualitas yogurt talas sinbiotik. Metode penelitian ini menggunakan rancangan acak kelompok. Parameter yang diamati pada penelitian ini adalah nilai pH, total asam tertitrasi, viabilitas bakteri asam laktat dan uji organoleptik. Hasil penelitian menunjukan bahwa variasi starter terbaik adalah yogurt yang dibuat dari Lactobacillus bulgaricus + Lactobacillus achidophillus + Streptococcus thermophillus dengan nilai pH 4, total asam tertitrasi 1,32%, total bakteri asam laktat 6,93 log cfu/ml, dan total uji organoleptik dengan nilai 4,5. Sementara itu penambahan tepung talas termodifikasi (TTM) terbaik untuk produksi yogurt talas sinbiotik adalah sebesar 0,5% (b/v) dengan nilai pH 4,5, total asam tertitrasi 1,44%, total bakteri asam laktat (BAL) 7,01 log cfu/ml, dan total uji organoleptik 4,215. Perlakuan variasi starter kultur bakteri asam laktat dan penambahan tepung talas termodifikasi tidak memberikan pengaruh yang signifikan terhadap perubahan nilai pH, kadar total asam tertitrasi dan kualitas organoleptik (rasa, tekstur, warna, aroma) dari yogurt sinbiotik. Secara mikrobiologis dan organoleptik kualitas produk yogurt talas simbiotik tetap terjaga selama masa penyimpanan 4 minggu pada suhu dingin.Kata Kunci: Kualitas produk, starter bakteri asam laktat, tepung talas prebiotik, yogurt talas sinbiotik ABSTRACTYogurt was the one of functional food product which contains probiotic bacteria to improve the balance of intestinal microflora. The functional value of yogurt can be increased by the addition of modified taro flour to stimulate the growth of probiotic bacteria in the digestive tract. This study aimed to determine the effect of variation lactic acid bacteria starter and fortified of modified taro flour for the quality of taro yogurt synbiotic. This research used statistical randomized block design. The parameters which used to determine the quality of yogurt in this study were pH value, total acid content, the viability of lactic acid bacteria and organoleptic tests. The results showed that the best combination starter to produce yogurt were starter Lactobacillus bulgaricus + Lactobacillus achidophillus + Streptococcus thermophillus with a pH value of 4, total acid content 1.32%, total lactic acid bacteria 6.93 log cfu / ml, and total organoleptic test by a value of 4.5. Meanwhile, the best formulation was added to modify taro flour (TTM) 0.5 % (w/v) to produce taro yogurt synbiotic with pH value 4.5, total acid content 1.44%, total lactic acid bacteria (LAB) 7.01 log cfu / ml, and total organoleptic test 4.215. Variation of lactic acid bacteria starter and fortification of m...
This study investigated the effects of annealing, autoclaving-cooling and heat moisture treatment on the microstructure and physicochemical characteristics of taro starch. The taro starch was treated by the annealing process (24 hrs, 50 o C), the heat moisture treatment (HMT) (moisture 25%, 3 hrs, 110 o C), and the autoclaving (15 mins, 121 o C)cooling (24 hrs, 4 o C) with 1 and 2 cycles. The results show that the autoclaving-cooling 2 cycles (AC-2C) changed the microstructure of taro starch into a very compact and dense structure because of formed double helix bound that cannot be hydrolyzed by pancreatic enzymes so it can be converted became resistant starch as the prebiotic source. Pasting properties analysis showed that AC-2C improved shear stress resistance, heat resistance and low retrogradation modified taro starch (MTS). The AC-2C treatment increased water binding capacity (73.84%), solubility (44.58%), and swelling power (16.71%) of MTS. The water-binding capacity had a positive correlation with solubility and swelling power. The AC-2C treatment increased amylose content (27.40%) and decreased reducing sugar level (6.36%) of MTS, so it can encourage the formation of resistant starch to improve the prebiotic properties of taro starch. Modified taro starch AC-2C is the best compared to HMT and annealing based on microstructure and physicochemical characteristics.
INFO ARTIKEL ABSTRAK Sejarah artikel:Minuman probiotik dapat digunakan sebagai terapi antihiperkolesterolemia. Salah satu bahan potensial untuk minuman probiotik yaitu pepaya (Carica papaya) yang dapat difermentasi menggunakan bakteri asam laktat.
ABSTRAKFermentasi mikroba mampu mengolah limbah lignoselulosa jerami padi menjadi beberapa komoditas dengan nilai ekonomi yang tinggi. Fermentasi secara aerob akan menghasilkan kompos, dan karbondioksida. Sementara itu proses fermentasi secara anaerob akan menghasilkan silase, biogas dan sludge. Review ini bertujuan melakukan studi komparatif terhadap prospek dan potensi pemanfaatan jerami padi menjadi biogas, silase maupun kompos melalui fermentasi mikroba ditinjau dari aspek teknis maupun ekonomis. Kompos jerami padi hasil fermentasi Trichoderma sp., Tremates sp., dan Aspergillus sp. memiliki kualitas: rasio C/N (18,88), C (35,11%) , N (1,86%), P 2 O 5 (0,21%), K 2 O (5,35%), kadar air (55%), Ca 4,2%, Mg (0,5%), Cu (20 ppm), Mn (684 ppm) dan Zn (144 ppm). Kualitas produk silase jerami padi hasil fermentasi Lactobacillus bulgaricus, Lactobacillus plantarum, dan Plediococcus pentosomonas adalah berbau asam, tidak berjamur, berwarna hijau kekuningan, memiliki pH 4,2; kandungan asam laktat 1,5-2,5%, kandungan asam butirat 0,1%, kandungan asam asetat 0,5-0,8%; dan kandungan N-NH 3 5-8%. Biogas jerami padi hasil fermentasi bakteri metanogenik Methanobacterium dan Methanobacillus memiliki nilai kalor 590 -700 kkal per kubik, sehingga mampu membangkitkan energi listrik sebesar 1,25 -1,50 kWH dan dapat disetarakan dengan 0,5 kg gas alam cair, 0,5 liter bensin, dan 0,5 liter minyak diesel. Secara ekonomi, prospek pemanfaatan jerami padi menjadi biogas lebih menguntungkan untuk diaplikasikan di Indonesia berdasarkan parameter Benefit Cost Ratio karena akan diperoleh dua keuntungan dalam satu kali proses produksi yaitu produk biogas serta kompos yang berasal dari sludge residu.
ABSTRAKSorgum dapat dimanfaatkan sebagai bahan baku pembuatan pati resisten karena kandungan amilosanya yang tinggi. Pati resisten adalah pati yang tahan terhadap hidrolisis asam lambung dan tidak dapat dicerna oleh enzim pencernaan pankreas, tidak diserap di usus halus, akan tetapi dapat difermentasi oleh mikroba di usus besar. Penelitian ini bertujuan meningkatkan kadar pati resisten pada tepung sorgum termodifikasi dengan fermentasi bakteri asam laktat dan siklus pemanasan bertekanan-pendinginan. Parameter yang dianalisis pada penelitian ini adalah daya cerna pati, kadar amilosa, total pati, gula pereduksi, RDS (rapidly digestable starch), SDS (slowly digestable starch), dan pati resisten. Perlakuan kombinasi fermentasi dengan 2 siklus pemanasan bertekananpendinginan (FAC-2S) merupakan perlakuan terbaik karena mampu menghasilkan kadar pati resisten tertinggi (39,06% bk) dan meningkatkan kadar pati resisten 8,1 kali lipat jika dibandingkan dengan kontrol. Peningkatan jumlah siklus pemanasan bertekanan-pendinginan yang diaplikasikan akan semakin meningkatkan kadar pati resisten dan menurunkan daya cerna tepung sorgum termodifikasi. Semakin tinggi kadar amilosa dalam tepung sorgum modifikasi maka semakin berpotensi dalam pembentukan pati resisten. Kata kunci: fermentasi, pati resisten, pemanasan bertekanan-pendinginan, tepung sorgum termodifikasi ABSTRACT Sorghum can be utilized as raw material to produce resistant starch because of its high amylose content. Resistant starch is the starch that is resistant to gastric acid hydrolysis and it cannot be digested by pancreatic digestive enzymes, it cannot be absorbed in the human small intestine, but it can be fermented by intestinal microbial in the colon. This study aims to increase the levels of resistant starch in modified sorghum flour by lactic acid bacteria fermentation and autoclaving-cooling cycling. Parameters analyzed in this study were proximate analysis starch digestibility, amylose content, total starch, reducing sugar, RDS (rapidly digestible starch), SDS (slowly digestible starch), and resistant starch. The combination treatment of fermentation and 2 cycles of autoclaving-cooling (FAC-2S) is the best treatment because it was able to produce the highest resistant starch content (39.06% dw) and it increased resistant starch 8.1 fold when compared with control. Improvement the number of autoclaving-cooling cycles was applied will increase the resistant starch content and decrease the digestibility of modified sorghum flour. High amylose content in modified sorghum flour is useful in the formation of resistant starch.
Microwave heat treatment is one of the most widely used starch physical modification techniques in analyzing the increase in resistant starch levels in foodstuffs. However, this technique has varying effects on each type of high-carbohydrate food. This study aims to analyze the type of carbohydrate food that significantly increases the levels of resistant starch and prebiotic properties by the microwave heat treatment technique. This study used 31 articles that were analyzed and selected through the PRISMA guide method from 11.232 selected libraries. Secondary data will be analyzed based on the percentage of Effect Size Hedges'd (standardized mean difference/SMD) and confidence interval (CI) values using OpenMEE software. The meta-analysis results showed that the microwave heat treatment method on high-carbohydrate foods had a significant effect on increasing levels of resistant starch and prebiotic properties (SMD 2.755; 95% CI: 2.106 to 3.403; P <0.001). Based on the meta-analysis results, it can be concluded that the microwave heat treatment technology has a significant effect with a 95% confidence level in increasing levels of resistant starch and prebiotic properties in high-carbohydrate foods. Keywords: High carbohydrate foods, Meta-analysis, Microwave heat treatment, Prebiotic properties, Resistant starch
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