SIFAT-SIFAT PREBIOTIK RIPE BANANA CHIP (RBC) Musa sinensis
Abstract: Ripe banana chip
(RBC) Musa sinensis is one type of ripe banana chip that can be processed by
using the vacuum frying technology combined with freezing process. This
technology could affect the prebiotic properties of the RBC product. Therefore,
this research aims to evaluate the prebiotic properties of ripe banana chip
(RBC). Insoluble indigestible fraction (IIF) was isolated from RBC by enzymatic
method. using. The prebiotic properties of IIF were based on their ability to
increase probiotic population and decrease enterobactericeae (Eschericia coli
and Salmonella sp.) population in the volunteers fecal, profile of short chain
fatty acids (SCFA) and the value of prebiotic index (IP). The results showed
that Frozen vacuum-RBC and vacuum-RBC were able to increase the probiotic
growth about 1-2 log of the bacterial population, but unable to decrease
enterobactericeae population. Vacuum-RBC was higher to produce butyric acid
(3.46 mM) than frozen vacum-RBC and higher of IP (0.39) than RBC frozen vacuum
(0.04). It can be concluded that vacuum-RBC have better prebiotic properties
than frozen vacuum-RBC.
Penulis: Nurhayati, Tamtarini
Tamtarini, Jayus Jayus, Eka Ruriani, Leni Nurul Hidayati
Kode Jurnal: jppertaniandd140639
