Analisis Kadar Serat Pati Termodifikasi Lentil Merah Dan Lentil Hitam

Abstract

Lentils are one of the foodstuffs that contain a high total fiber content compared to similar beans, which is 13% (w/w). To optimize the benefits of lentils starch, modifications were made to the starch to high fiber content. This study aimed to determine the scope of crude fiber, soluble fiber, and insoluble fiber from modified starch, which has the potential as functional food ingredients. In this study, the modification process is lentils starch was extracted under alkaline conditions and used acetic acid for the acetylation process. After that, the autoclaving-cooling process was carried out for three cycles. The results showed that the crude fiber content in red lentils and black lentils of 14.45% and 20.21%. The dietary fiber content of red lentils and black lentils of 25.72% and 25.05%, with an insoluble fiber content of 17.07% and 23.67 and soluble dietary fiber of 8.65% and 1.38%.