PENGARUH PENGOLAHAN PANAS DAN FERMENTASI TERHADAP INDEKS PREBIOTIK TEPUNG SUKUN (ARTOCARPUS ALTILIS)

PURWANINGSIH, EVA and Miksusanti, Miksusanti and Mulyani, Laida Neti (2023) PENGARUH PENGOLAHAN PANAS DAN FERMENTASI TERHADAP INDEKS PREBIOTIK TEPUNG SUKUN (ARTOCARPUS ALTILIS). Undergraduate thesis, Sriwijaya University.

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Abstract

Breadfruit flour (Artocarpus altilIs) contains oligosaccharide compounds in the form of raffinose which act as natural prebiotics with low levels, so it is necessary to modify them to improve their prebiotic properties. This study aims to modify breadfruit flour into resistant starch (RS3) by analyzing the effect of unmodified breadfruit flour, modification with fermentation and autoclaving-cooling 3 cycles against bacterial growth L. bulgaricus. Viability test L. bulgaricus, prebiotic effect test, prebiotic index test, and prebiotic activity test in inhibiting bacterial growth E. coli by method total plate count. Viability test results obtained modified breadfruit flour with autoclaving-cooling 3 cycles stimulates bacterial growth L. bulgaricus the most with a percentage increase of 98.33%. Value of prebiotic effect of breadfruit flour without modification, modification of fermentation, and modification of fermentation with autoclaving-cooling 3 successive cycles of 7.079, 9.131 and 9.997. Prebiotic index value of breadfruit flour without modification, modification of fermentation, and modification of fermentation with autoclavingcooling 3 successive cycles of 1.017, 1.094 and 1.192. Prebiotic activity value of breadfruit flour modified with fermentation autoclaving-cooling 3 cycles (the best modification) of 7.833. The results of the characteristic parameters of modified breadfruit flour with autoclaving-cooling 3 cycles were 51.5% water content, 1.5% ash content, 0.97% reducing sugar content and 29.22% total starch content. The result of flour treatment that most commonly increases the growth of probiotics is the result of modification of fermentation with autoclaving-cooling 3 cycles. The results of statistical analysis showed that the ability of modified breadfruit flour to stimulate probiotics was significantly greater (p<0.05) at the incubation time t0 and not significantly greater (p<0.05) at the incubation time t1.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tepung Sukun, Prebiotik, Pati Resisten, L. bulgaricus
Subjects:	T Technology > TJ Mechanical engineering and machinery > TJ1-1570 Mechanical engineering and machinery
Divisions:	08-Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User:	Eva Purwaningsih
Date Deposited:	21 Jul 2023 07:29
Last Modified:	21 Jul 2023 07:29
URI:	http://repository.unsri.ac.id/id/eprint/119857

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