EVALUASI SIFAT PREBIOTIK SERAT PANGAN TIDAK LARUT AIR (STLA) TEREKSTRAK DARI TEPUNG BUAH PISANG AGUNG DAN PISANG MAS
Abstract: Bananas have
potential to be developed as a functional food prebiotic because it contains a
resistant starch and dietary fiber, the raw banana contains 50% resistant
starch type II and dietary fiber (14.52%). The aim of the research were to
evaluate prebiotic properties insoluble dietary fiber (IDF) extracted from
agung and mas banana flour. The banana flour produced from agung and mas
variety used controlled fermentation by Brevibacillus brevis for 24 hours at
room temperature. The IDF was extracted by using enzyme method. The prebiotic
properties were evaluated based on their resistance to gastric acid hydrolysis,
their capable to increase survival of probiotic bacteria (Lactobacillus
acidophilus) and decrease pathogenic bacteria (enteropathogenic Eschericia
coli/EPEC). The results showed that process fermentation of banana flour
increased insoluble dietary fiber (IDF) content mas and agung banana. Insoluble
dietary fiber (IDF) fermented mas and agung banana flour was more resistant
than non-fermented mas and agung banana IDF by hydrolysis gastric acid.
Insoluble dietary fiber (IDF) of fermented banana flour to increase the
survival of L. acidophilus, while decreased the survival of EPEC.
Penulis: Yulita Nur Pratiwi, Nurhayati, Ahmad Nafi
Kode Jurnal: jppertaniandd120404
