Formulasi Minuman BST (Breakfast Starchy Tuber) Berprebiotik dari Pati Resisten Tipe II (RS2) Kentang dan Ubi Jalar
(Formulation of Prebiotic Breakfast Starchy Tuber (BST) Beverage from Resistant Starch Type II (RS2) of Potato and Sweet Potato)
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Nurma Handayani
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Jay Jayus
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
Herlina
Jurusan Teknologi Hasil Pertanian, Universitas Jember, Jember, Indonesia
DOI:
ABSTRACT
Potato and sweet potato starch were formulated to be a product of BST exhibiting prebiotic activities. The BST were developed under different rasio of potato and sweet potato starch (A1 = 25:75; A2 = 50:50; A3 =75:25). The BST dough were mixed and prepared under different temperature of mixing (B1 = 60 °C; B2 = 70 oC and B3= 80 oC). Based on the overall sensory evaluation, the best formula was of potato and sweet potato starch 75:25. However, higher values of prebiotic index and short chain fatty acid content were observed from the formula of potato and sweet potato starch of 25:75, compare to that of the rasio 75:25. The possible reason of this was that the sweet potato contain higher resistant starch.
Keywords: starch, prebiotic, retention RS, prebiotic index, SCFA
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Published
20-12-2013
Issue
Vol. 7 No. 2 2013: Jurnal Agroteknologi
Pages
178-186
License
Copyright (c) 2013 Jurnal Agroteknologi
How to Cite
Handayani, N., Jayus, J., & Herlina. (2013). Formulasi minuman BST (breakfast starchy tuber) berprebiotik dari pati resisten tipe II (RS2) kentang dan ubi jalar. Jurnal Agroteknologi, 7(2), 178-186.
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