POTENSI PREBIOTIK SPAGHETTINI KOMPOSIT SEMOLINA DURUM DAN PATI GANYONG
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 diver...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[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 |
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| Institution: | Universitas Gadjah Mada |
| Summary: | 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 |
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