PENINGKATAN KADAR PATI RESISTEN TIPE III TEPUNG SINGKONG TERMODIFIKASI MELALUI FERMENTASI DAN PEMANASAN BERTEKANAN-(Improvement Level of Resistant Starch Type III on Modified Cassava Flour Using Fermentation and Autoclaving-Cooling)

Biopropal Industri

Raden Haryo Bimo Setiarto^1¹  Nunuk Widhyastuti^1² 

[1]BIDANG MIKROBIOLOGI PUSAT PENELITIAN BIOLOGI LEMBAGA ILMU PENGETAHUAN INDONESIA^1

[2]Fakultas Farmasi, Institut Sains dan Teknologi Nasional^2

关键词: autoclaving-cooling;    fermentation;    lactic acid bacteria;    modified cassava flour;    resistant starch;   

DOI  :  

学科分类：化学工程（综合）

来源: Balai Riset dan Standardisasi Industri Pontianak

【 摘 要 】

Modified Cassava flour (Mocaf) is a product derived from cassava flour that uses principles of cassava cell modification through fermentation for 12-72 hours. This study aims to improve the levels of resistant starch in cassava flour using lactic acid bacteria fermentation and autoclaving-cooling. Cassava slices fermented with mixed cultures of lactic acid bacteria (Lactobacillus plantarum B-307:Leuconostoc mesenteroides SU-LS 67=1:1) for 18 hours at 37^oC. The fermented cassava then autoclaved (121^oC, 15 min) and cooled (4^oC, 24 hours) for 1-3 cycles. Cassava slices was dried (70^oC, 16 hours), grounded and sieved (80 mesh) to obtain modified cassava flour. Combination of autoclaving-cooling and fermentation could increase resistant starch level of Mocaf. Fermentation with 2 cycles of autoclaving-cooling (FAC-2S) produced the highest resistant starch content (12.51%) compared to other treatments. This value was around 4.5-fold higher than the control (2.81%). Increased levels of resistant starch could contribute to decrease the digestibility of Mocaf.

【 授权许可】

CC BY