POTENSI PREBIOTIK SPAGHETTINI KOMPOSIT SEMOLINA DURUM DAN PATI GANYONG
| Main Authors: | , REBECA, , Prof. Ir. Haryadi, M. App. Sc. Ph.D |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/129094/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69472 |
Daftar Isi:
- This research is aimed to get the substitution formulation on canna starch toward semolina on the production of composite flour. It can be used to make spaghettini that has an ability to proliferate the prebiotic bacteria optimally. The production of canna spaghettini is a kind of food that is diversificated based on local wisdom that have a functional characteristic. This research is done by substitution ratio on canna starch toward semolina on the production of spaghettini composite, that is evaluated on its effect toward Resistant Starch (RS) degree and its ability to proliferate the probiotic bacteria. The analysis of prebiotic index is done by sprouting out the prebiotic bacteria (Bifidobacterium longum ATCC 15707, Lactobacillus plantarum JCM 1551) and enteric bacteria (Eschericia coli IFO 3301) on the media that consist 1% of RS Spaghettini composite, 1% of glucose, 1% of RS commercial product, 1% of inulin, and control as long as 24 hours on the 37oC. B. longum ATCC 15707 is incubated on the anaerobic condition white E. coli IFO 3301 and L. plantarum ICM 1551 aerobic. The activity of the prebiotic bacteria and enteric around 0 until 24 hours. The result of the research shows the substitution ratio 10% purple and green canna starch toward the semolina on the production of composite spaghettini that have an ability to proliferate the prebiotic bacteria optimally. The influence of the different composite substitution ratio is clearly seen on the RS degree. On B. longum, prebiotic index on 10% purple and green composite spaghettini are 1,06