MODIFIKASI PATI BERAS ALAMI DAN PATI HASIL PEMUTUSAN RANTAI ALAMI CABANG DENGAN PERLAKUAN FISIK / KIMIA UNTUK MENINGKATKAN KADAR PATI RESISTEN
ABSTRACT: Resistant starch,
dietary fibres compound, is carbohydrate that escape from human digestion
system, therefore it has potential health benefits. A study on resistance
starch of the native and debranched starches, obtained from rice, which were
further treated with physical or chemical treatment has been conducted. The
extracted rice starch was first enzymatic debranched by means of bacterial
pullulanase. The debranched starch was then treated further either by
autoclaving, extrusion cooking or chemically cross-linking. The native starch
was also undergone similar physical or chemical treatments. The results showed that the treated debranched-starch
contained a higher level of resistant starch than that of the native starch
treated with the similar treatment. The cross linked debranched-starch was the
best one and it contained 8.45% moisture, 3.19% ash, 85.44% starch and 3.67%
resistant starch. The respective initial gelatinization temperature,
gelatinization temperature and maximum viscosity of the modified starch were
79.3oC, 89.6oC and 1478 AU.
Key word: resistant starch,
enzymatic debranching, physical or chemical modification
Penulis: Siti Narsito Wulan,
Tri Dewanti Widyaningsih, Dian Kasseri
Kode Jurnal: jppertaniandd070012
