KAJIAN PEMANFAATAN PATI MODIFIKASI METODE FISIK PADA PEMBUATAN TODDLER COOKIES PREBIOTIK
ABSTRACT: New type of cookies
has been made by wild yam (gembili) flour to substitute wheat flour. Starch from gembili (wild yam) contains
dietary fiber that can support probiotic growth. The use of gembili starch to
substitute wheat flour cookies for toddler is expected to improve the content
of dietary fiber in toddler cookies, so that toddlers’ gastrointestinal
function is improved. Research on the effect of modified starch in prebiotic
toddler gembili cookies was conducted by employing an experimental design of
Split Plot Design with two factors: methods of starch modification which were
pre gelatinization and autocalving-cooling, and substitution rate of gembili
starch (10%,20%,30%,40%). Organoleptic analysis using hedonic quality test
showed treatment accepted by panelis was autoclaving-cooling starch with 20%
substitution rate containing 6.11% of dietary fiber.
Penulis: Dewi Cakrawati, Siti
Mujdalipah
Kode Jurnal: jppertaniandd140903
