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% of resistant
starch type II and 14.52% of dietary fiber. The aim of the research was 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 IDF content of mas and agung banana flour. The IDF of fermented mas
and agung banana flour were more resistant than non-fermented mas and agung
banana flour by hydrolysis gastric acid and increase the survival of L.
acidophilus, but decreased the survival of EPEC.
Penulis: Nurhayati, Ahmad
Nafi', Yulita Nur Pratiwi
Kode Jurnal: jppertaniandd150779