Jabran Mumtaz, Ihsan (2024) PENINGKATAN KADAR PATI RESISTEN DAN SIFAT PREBIOTIK TEPUNG SUKUN (Artocarpus altilis) DENGAN MODIFIKASI ANNEALING, HEAT MOISTURE TREATMENT, DAN AUTOCLAVING-COOLING. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.

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Abstract

This research aims to investigate the impact of modifying starch on the levels of resistant starch and prebiotic properties in breadfruit flour. Furthermore, it aims to determine the best physical modification method for enhancing the levels of resistant starch and prebiotic properties in breadfruit flour. This research used a Completely Randomized Design (CRD) with one factor which is a starch modification method, namely unmodified breadfruit flour, annealing (ANN), high moisture treatment (HMT), and autoclaving-cooling (AC) modified breadfruit flour. The physical characteristics of modified breadfruit flour will be observed in the form of flour granule structure using a scanning electron microscope (SEM). Chemical characteristics include total reducing sugar, total starch, amylose content, starch digestibility analysis, and digestibility. The analysis of the prebiotic properties includes resistance to gastric fluid, prebiotic effects and index, and prebiotic activity. The research findings indicate that modification of starch significantly affects the levels of resistant starch and prebiotic properties in breadfruit flour. Heat moisture treatment (HMT) modification stands out as the most effective treatment, as it yields the highest resistant starch content (26.20%) and demonstrates favorable prebiotic properties, including resistance to gastric fluid hydrolysis (98.69±0.08%) after 6 hours of incubation and positive prebiotic effect (1.51), index (1.21), and activity (0.04). Breadfruit flour modified by heat moisture treatment has the potential to be further developed as a prebiotic candidate because it has high levels of resistant starch and meets the prebiotic requirements. In future research, further in-vivo testing needs to be carried out regarding the potential of modified breadfruit flour as a prebiotic candidate.

Item Type:	Thesis (S1)
Contributors:	Contribution Contributors NIP/NIM Thesis advisor Riany Eris, Fitria 197908252003122002 Thesis advisor Yoesepa Pamela, Vega 199110222022032007 Thesis advisor Bimo Setiarto, Haryo 198801272009121002
Additional Information:	Penelitian ini bertujuan untuk mengetahui pengaruh modifikasi pati terhadap kadar pati resisten dan sifat prebiotik tepung sukun. Selanjutnya bertujuan untuk mengetahui metode modifikasi fisik terbaik untuk meningkatkan kadar pati resisten dan sifat prebiotik pada tepung sukun. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu metode modifikasi pati yaitu tepung sukun tidak termodifikasi, annealing (ANN), heat moisture treatment (HMT), dan tepung sukun termodifikasi autoclaving-cooling (AC). Sifat fisik tepung sukun termodifikasi akan diamati berupa struktur granula tepung menggunakan scanning electron microscope (SEM). Sifat kimia meliputi total gula pereduksi, total pati, kadar amilosa, analisis kecernaan pati, dan daya cerna. Analisis sifat prebiotik meliputi ketahanan terhadap cairan lambung, efek dan indeks prebiotik, serta aktivitas prebiotik. Hasil penelitian menunjukkan bahwa modifikasi pati berpengaruh nyata terhadap kadar pati resisten dan sifat prebiotik tepung sukun. Modifikasi perlakuan panas lembab (HMT) menonjol sebagai perlakuan yang paling efektif, karena menghasilkan kandungan pati resisten tertinggi (26,20%) dan menunjukkan sifat prebiotik yang menguntungkan, termasuk ketahanan terhadap hidrolisis cairan lambung (98,69±0,08%) setelah 6 jam inkubasi dan efek prebiotik positif (1,51), indeks (1,21), dan aktivitas (0,04). Tepung sukun yang dimodifikasi dengan HMT berpotensi untuk dikembangkan lebih lanjut sebagai kandidat prebiotik karena memiliki kadar pati resisten yang tinggi dan memenuhi persyaratan prebiotik. Pada penelitian selanjutnya perlu dilakukan pengujian in-vivo lebih lanjut mengenai potensi tepung sukun termodifikasi sebagai kandidat prebiotik.
Uncontrolled Keywords:	breadfruit flour, physical modification, prebiotic properties, resistant starch
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QR Microbiology
Divisions:	04-Fakultas Pertanian 04-Fakultas Pertanian > 41221-Program Studi Teknologi Pangan
Depositing User:	Ihsan Jabran Mumtaz
Date Deposited:	17 May 2024 12:01
Last Modified:	17 May 2024 12:01
URI:	http://eprints.untirta.ac.id/id/eprint/35266

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