Exploring the potency of gathotan and gathot as diabetes functional food: resistant starch analysis

1st International Conference on Food and Agriculture 2018

Puspaningtyas, D.E.^1 ; Sari, P.M.^1 ; Kusuma, R.J.^2

Nutrition Science Program, Health Science Faculty, Universitas Respati Yogyakarta, Jalan Raya Tajem KM 1.5, Maguwoharjo, Depok, Sleman, Daerah Istimewa Yogyakarta

55282, Indonesia^1

Department of Health and Nutrition, Faculty of Medicine Public Health and Nurse, Universitas Gadjah Mada, Jalan Farmako, Sekip Utara, Daerah Istimewa Yogyakarta

55281, Indonesia^2

关键词: Carbohydrate content;    Enzymatic process;    Fermentation process;    Lactic acid bacteria;    Significance levels;    Spontaneous fermentation;    Traditional fermented foods;    Traditional markets;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/207/1/012042/pdf
DOI  :  10.1088/1755-1315/207/1/012042

来源: IOP

【 摘 要 】

Indonesian traditional fermented food made of cassava, gathotan and gathot, was considered as diabetes functional food due to higher dietary fiber and lower carbohydrate content compared to cassava. Fermentation processes in gathotan and gathot involving lactic acid bacteria can potentially hydrolyze some natural starch into undigested resistant starch correlated with the value of glycemic index. Nonetheless, there has been no study on the gathotan and gathot potency as resistant starch sources. This study aimed to examine resistant starch content in cassava, gathotan, and gathot as diabetes functional food. Cassava was obtained from the traditional market in Yogyakarta. Gathotan was made through spontaneous fermentation while gathot was made by overnight soaking then steaming the gathotan. Resistant starch was analyzed by using enzymatic process through glucooxydase method. ANOVA test was used to analyze the resistant starch content difference in cassava, gathotan, and gathot at 5% significance level. The highest resistant starch content was found in cassava (24.44%), followed by gathotan (22.5%), and gathot (21.85%) (p=0.025). Fermentation process of cassava to gathotan and gathot decrease resistant starch content. Significant differences of resistant starch content were seen between cassava and gathot.