Karakteristik berbagai jenis tepung ubi jalar termodifikasi dengan metode autoclaving retrogradation [Characteristics of various sweet potato flour modified by autoclaving retrogradation method]
Abstract
Sweet potato has great potency to be developed as an alternative carbohydrate source in the form of modified sweet potato flour. Autoclaving retrogradation is a physical modification method to improve the physicochemical characteristics of flour. The purpose of this study was to determine the effect of the autoclaving retrogradation method on the characteristics of various sweet potato flour: dietary fiber, resistant starch, starch digestibility, nutritional content, and antioxidant, and to determine the best modified sweet potato flour. The experimental design used a non-factorial completely randomized block design with four replications. The treatment consisted of 6 types of sweet potato, namely control (purple sweet potato without treatment), orange sweet potato, purple sweet potato, honey-sweet potato, red sweet potato, and purple white sweet potato). The results showed that there were significant differences in dietary fiber, levels of resistant starch, digestibility of starch, nutritional content, and antioxidant activity amongst various types of modified sweet potato flour. The best modified sweet potato flour was found in modified red sweet potato flour which contained 44.64% dietary fiber, 19.75% resistant starch, 13.50% starch digestibility, 66.32% antioxidant activity, with comparable nutritional content.
Keywords
Full Text:
PDFReferences
Agustina, Faridah, D. N., & Jenie, B. S. L. (2016). Pengaruh retrogradasi dan perlakuan kelembaban panas terhadap kadar pati resisten tipe Iii Daluga. Jurnal Teknologi Dan Industri Pangan, 27(1), 78–86. https://doi.org/10.6066/jtip.2016.27.1.78
Anderson, A. K., Guraya, H. S., James, C., & Salvaggio, L. (2002). Digestibility and pasting properties of rice starch heat-moisture treated at the melting temperature (Tm). Starch/Starke, 54(9), 401–409. https://doi.org/10.1002/1521-379X(200209)54:9<401::AID-STAR401>3.0.CO;2-Z
AOAC. (1995). Official Method of Analysis of Association of Official Analytical Chemist (14 th). AOAC inc.
AOAC International. (2012). AOAC official method 2011.25 insoluble, soluble, and total dietary fiber in foods. AOAC International. http://www.matsutani.com/productsframeset.html, https://www.megazyme.com/docs/default-source/scientific-publications/37b-insoluble-soluble-and-total-dietary-fiber-in-foods.pdf?sfvrsn=2
Ashwar, B. A., Gani, A., Wani, I. A., Shah, A., Masoodi, F. A., & Saxena, D. C. (2016). Production of resistant starch from rice by dual autoclaving-retrogradation treatment: Invitro digestibility, thermal and structural characterization. Food Hydrocolloids, 56, 108–117. https://doi.org/10.1016/j.foodhyd.2015.12.004
Barretti, B. R. V., Almeida, V. S. de, Ito, V. C., Silva, B. M., Carvalho Filho, M. A. da S., Sydney, E. B., Demiate, I. M., & Lacerda, L. G. (2020). Combination of organic acids and heat-moisture treatment on the normal and waxy corn starch: thermal, structural, pasting properties, and digestibility investigation. Food Science and Technology, 2061, 1–7. https://doi.org/10.1590/fst.33120
Bello-Pereza, L. A., Flores-Silvab, P. C., Agama-Acevedoa, E., & Tovar, J. (2018). Starch digestibility: Past, present, and future. Journal of the SCience of Food and Agriculture. https://doi.org/https://doi.org/10.1002/jsfa.8955
BeMiller, J. (2018). Carbohydrate Chemistry for Food Scientists 3rd Edition (Third edit). Elsevier Ltd. https://www.elsevier.com/books/carbohydrate-chemistry-for-food-scientists/bemiller/978-0-12-812069-9
Cahyana, Y., & Wijaya, E. (2017). Pengaruh heat moisture treatment ( HMT ) terhadap kandungan pati tercerna lambat. Jurnal Penelitian Pangan (Indonesian Journal of Food Research), 2(1), 33–37.
Chang, S. K. C., & Zhang, Y. (2017). Protein Analysis. Food Analysis, 213–226. https://doi.org/10.1007/978-3-319-45776-5
Chung, Y. C., Chen, S. J., Hsu, C. K., Chang, C. T., & Chou, S. T. (2005). Studies on the antioxidative activity of Graptopetalum paraguayense E. Walther. Food Chemistry, 91(3), 419–424. https://doi.org/10.1016/j.foodchem.2004.06.022
Cruz-Requena, M., Aguilar-González, C. N., Prado-Barragan, L. A., Carneiro-da Cunha, M. das G., dos Santos Correia, M. T., Contreras-Esquivel, J. C., & Rodríguez-Herrera, R. (2016). Dietary fiber: An ingredient against obesity. Emirates Journal of Food and Agriculture, 28(8), 522–530. https://doi.org/10.9755/ejfa.2015-07-521
de Oliveira, C. S., Bet, C. D., Bisinella, R. Z. B., Waiga, L. H., Colman, T. A. D., & Schnitzler, E. (2018). Heat-moisture treatment (HMT) on blends from potato starch (PS) and sweet potato starch (SPS). Journal of Thermal Analysis and Calorimetry, 133(3), 1491–1498. https://doi.org/10.1007/s10973-018-7196-9
Espinosa-Solis, V., Zamudio-Flores, P. B., Espino-Díaz, M., Vela-Gutiérrez, G., Rendón-Villalobos, J. R., Hernández-González, M., Hernández-Centeno, F., López-De la Peña, H. Y., Salgado-Delgado, R., & Ortega-Ortega, A. (2021). Physicochemical characterization of resistant starch type-iii (Rs3) obtained by autoclaving malanga (xanthosoma sagittifolium) flour and corn starch. Molecules, 26(13), 1–13. https://doi.org/10.3390/molecules26134006
Fetriyuna, Marsetio, & Pratiwi, R. L. (2016). Pengaruh lama modifikasi heat-moisture treatment (HMT) terhadap sifat fungsional dan sifat amilografi pati talas Banten (Xanthosoma undipes K. Koch). Jurnal Penelitian Pangan (Indonesian Journal of Food Research), 1(1), 44–50. https://doi.org/10.24198/jp2.2016.vol1.1.08
Goñi, I., García-Diz, L., Mañas, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: A method for foods and food products. Food Chemistry, 56(4), 445–449. https://doi.org/10.1016/0308-8146(95)00222-7
Guo, Z., Zhao, B., Li, H., Miao, S., & Zheng, B. (2019). Optimization of ultrasound-microwave synergistic extraction of prebiotic oligosaccharides from sweet potatoes (Ipomoea batatas L.). Innovative Food Science and Emerging Technologies, 54(December 2018), 51–63. https://doi.org/10.1016/j.ifset.2019.03.009
Mudgil, D. (2017). The Interaction between insoluble and soluble fiber. In Dietary Fiber for the Prevention of Cardiovascular Disease: Fiber’s Interaction between Gut Micoflora, Sugar Metabolism, Weight Control and Cardiovascular Health. Elsevier Inc. https://doi.org/10.1016/B978-0-12-805130-6.00003-3
Naibaho, N. M., Syahrumsyah, H., & Suprapto, H. (2009). Studi waktu dan metode blanching terhadap sifat fisiko- kimia tepung talas Belitung (Xanthosoma sagittifolium). Jurnal Teknologi Pertanian Universitas Mulawarman, 4(2), 69–74.
Nakamura, S., Katsura, J., Kato, K., & Ohtsubo, K. (2016). Development of formulae for estimating amylose content and resistant starch content based on the pasting properties measured by RVA of Japonica polished rice and starch. Bioscience, Biotechnology and Biochemistry, 80(2), 329–340. https://doi.org/10.1080/09168451.2015.1088373
Nurdjanah, S., & Yuliana, N. (2019). Teknologi Produksi dan Karakteristik Tepung Ubi Jalar Ungu Termodifikasi. AURA (Anugrah Utama Raharja). Bandar Lampung.
Nurdjanah, S., Yuliana, N., Astuti, S., Hernanto, J., & Zukryandry. (2017). Physico chemical, antioxidant and pasting properties of pre-heated purples sweet potato flour. Journal of Food and Nutrition Sciences, 5(4), 140. https://doi.org/10.11648/j.jfns.20170504.11
Özkaya, H., Özkaya, B., Duman, B., & Turksoy, S. (2017). Effect of dephytinization by fermentation and hydrothermal autoclaving treatments on the antioxidant activity, dietary fiber, and phenolic content of oat bran. Journal of Agricultural and Food Chemistry, 65(28), 5713–5719. https://doi.org/10.1021/acs.jafc.7b01698
Pratiwi, M., Faridah, D. N., & Lioe, H. N. (2018). Structural changes to starch after acid hydrolysis, debranching, autoclaving-cooling cycles, and heat moisture treatment (HMT): A review. Starch/Staerke, 70(1–2). https://doi.org/10.1002/star.201700028
Puspita, L., Pardede, S., Rusmarilin, H., & Yusraini, E. (2018). Uji aktivitas antioksidan pada perbandingan ekstrak buncis ( P Haseolus Vulgaris L .) ekstrak dan daun pandan wangi (Pandanus Amaryllifolius Roxb ) menggunakan metode Frap (Ferric Reducing Antioxidant Power). 6(3), 457–462.
Ruttarattanamongkol, K., Chittrakorn, S., Weerawatanakorn, M., & Dangpium, N. (2016). Effect of drying conditions on properties, pigments and antioxidant activity retentions of pretreated orange and purple-fleshed sweet potato flours. Journal of Food Science and Technology, 53(4), 1811–1822. https://doi.org/10.1007/s13197-015-2086-7
Sahnoun, M., Ismail, N., & Kammoun, R. (2016). Enzymatically hydrolysed, acetylated and dually modified corn starch: physico-chemical, rheological and nutritional properties and effects on cake quality. Journal of Food Science and Technology, 53(1), 481–490. https://doi.org/10.1007/s13197-015-1984-z
Sajilata, M. G., Singhal, R. S., & Kulkarni, P. R. (2006). Resistant Starch?A Review. Comprehensive Reviews in Food Science and Food Safety, 5(1), 1–17. https://doi.org/10.1111/j.1541-4337.2006.tb00076.x
Setiarto, R. H. B., Amalia, L., Febriani, Y., Fitrilia, T., & Widhyastuti, N. (2019). Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana). Jurnal Riset Teknologi Industri, 13(1), 54. https://doi.org/10.26578/jrti.v13i1.4985
Setiarto, R. H. B., Jenie, B. S. L., Faridah, D. N., & Saskiawan, I. (2015). Study of Development Resistant Starch Contained in Food Ingredients as Prebiotic Source. Jurnal Ilmu Pertanian Indonesia, 20(3), 191–200. https://doi.org/10.18343/jipi.20.3.191
Shen, Y., Sun, H., Zeng, H., Prinyawiwatukul, W., Xu, W., & Xu, Z. (2018). Increases in phenolic, fatty acid, and phytosterol contents and anticancer activities of sweet potato after fermentation by Lactobacillus acidophilus. Journal of Agricultural and Food Chemistry, 66(11), 2735–2741. https://doi.org/10.1021/acs.jafc.7b05414
Soler, A., Velazquez, G., Velazquez-Castillo, R., Morales-Sanchez, E., Osorio-Diaz, P., & Mendez-Montealvo, G. (2020). Retrogradation of autoclaved corn starches: Effect of water content on the resistant starch formation and structure. Carbohydrate Research, 497(June), 108137. https://doi.org/10.1016/j.carres.2020.108137
Tabel Komposisi Pangan Indonesia. (2018). Tabel Komposisi Pangan Indonesia. Kementerian Kesehatan Republik Indonesia. https://panganku.org/id-ID/beranda
Thilagavathi, T., M. Pandiyan, M., Suganyadevi, M., Sivaji, M., Yuvaraj, M., & Sasmitha, R. (2020). Dietary fibre -health benefits. Journal of Chemical Information and Modeling, 2(6), 519–522.
Zaman, S. A., & Sarbini, S. R. (2016). The potential of resistant starch as a prebiotic. Critical Reviews in Biotechnology, 36(3), 578–584. https://doi.org/10.3109/07388551.2014.993590
DOI: http://dx.doi.org/10.23960/jtihp.v26i2.83-90
Refbacks
- There are currently no refbacks.