Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana)

Raden Haryo Bimo Setiarto; Lia Amalia; Yusdianti Febriani; Tiana Fitrilia; Nunuk Widhyastuti

doi:10.26578/jrti.v13i1.4985

Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana)

Raden Haryo Bimo Setiarto, Lia Amalia, Yusdianti Febriani, Tiana Fitrilia, Nunuk Widhyastuti

Abstract

Campolay (Pouteria campechiana) has complete content of fiber, starch, calcium, phosphorus, carotenoid, thiamin, riboflavin, niacin, and vitamin C. The presence of this ingredient makes Campolay potentially an alternative functional food ingredient. Campolay processing in flour products was done to extend shelf life, improve functional properties, and diversify products, thus expanding use. Resistant starch (RS) is a starch that is not able to be digested by digestive enzyme and resistant to gastric acid that it is able to reach colon to be fermented by probiotic bacteria. RS is classified as insoluble fiber source and is able to decrease the glycemic index and cholesterol, preventing the colon cancer, and helping the absorption of mineral. The aim of this study is to produce the resistant starch of campolay flour through autoclaving-cooling cycle treatment. Slices of campolay were autoclaved (121^oC, 15 minutes) and cooled (4^oC, 24 hours). The treatment was done for one, two and three cycles. Then, the campolay slices were dried (70^oC, 7 hours), milled and sifted (100 mesh) to obtain modified campolay flour. The modified Campolay flour was analyzed for amylose content, total starch, reducing sugar content, Rapid Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch / RS levels, starch digestibility with three replications. The treatment of 1 cycle of autoclaving-cooling (AC-1S) resulted the highest levels of resistant starch (36.23% bk) when compared to other treatments. It could increase the resistance of starch levels by 2.4-fold compared to the control treatment (15, 31% bk).

Keywords

Campolay flour (Pouteria campheciana), retrogradation, resistant starch, functional food

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DOI: http://dx.doi.org/10.26578/jrti.v13i1.4985