[2] Athur, SL, “Dyslipidemia and risk of coronary heart disease: Role of lifestyle approaches for its management”, American Journal of Lifestyle Medicine, 3(4):257-273, 2009.
[3] Anonim, World Health Organization, “The top 10 causes of death”. Diakses dari https://www.who.int/news-room/fact-sheets/detail/the-top-10-causes-of-death. (20 Desember 2019).
[4] Marsono, Y, “Serat pangan dalam perspektif ilmu gizi”, Pidato Pengukuhan Guru Besar, UGM, Yogyakarta, 2004.
[5] Sayago-ayerdi, Mateos, R., Ortiz-Basurto, RI., Largo,C, Serrano, J., Granado-Serrano, AB, Sarria, B, Bravo, L, Tabernero, M, “ Effects of Consuming Diets Containing Agave Tequilana Dietary Fibre”, Jamaica Food Chemistry 148: 54-59, 2004.
[6] Marsono, Y., Wiyono, P., Noor, Z, “Glycemic Index of Selected Legumes”. Jurnal Teknol. Dan Industri Pangan, Vol. XIII, N0. 3 Th. 2002; 211-216. (1), 2004.
[7] Reyes-Moreno, C., & Paredes-Lopez, O, “Hard-to-cook phenomenon in common beans – A review”, Critical Review in Food Science and Nutrition, 33, 227–286, 1993.
[8] Dupuis, J.H., Liu, Q. and Yada, R.Y, “Methodologies for Increasing the Resistant Starch Content of Food Starches”: A Review. Journal of Food Science. Vol. 13, 2014.
[9] Wahyuningsih, S.B., Marsono, Y., Praseptiangga, D & Haryanto, B, “Resistant Starch Content and Glycaemic Index of Sago (Metroxylon spp.) Starch and Red Bean Base Analogue Rice. Pakistan Journal of Nutrition 15(7):667-672. 2016.
[10] Marsono, Y., Noor, Z. & Rahmawati, F, “Effect of Red Bean Diet on Blood Glucose Concentration of Alloxan-Induced Diabetic Rats”, Jurnal. Teknol. Dan Industri Pangan, Vol. XIV, No.1 Th. 2003.
[11] Morita, T., Hayashi, J., Motoi, H., Yagishita, T., Takeya, K., Sugiyama, K, “In vitro and in vivo digestibility of recrystallized amylose and its application for low glycemic foods”, Journal of Food Science, 70, 179–185, 2005.
[12] Cummings, J. H., Beatty, E. R., Kingman, S. M., Bingham, S. A., & Englyst, H. N, “Digestion and physiological properties of resistant starch in the human large bowel”. British Journal of Nutrition, 75, 733–747, 1996.
[13] Birkett, A., Muir, J. G., Phillips, J., Jones, G. P., & Deak, O, “Resistant starch lowers fecal concentrations of ammonia and phenols in humans”. American Journal of Clinical Nutrition, 63, 766–772, 1996.
[14] Lehmann, U., Jacobasch, G. dan Schmiedl, D, “Characterization of resistant starch type III from banana (Musa acuminata)”, J Agricultural and Food Chemistry 50: 5236-5240, 2002.
[15] Dundar AN, Gocmen D, “Effects of autoclaving temperature and storing time on resistant starch formation and its functional and physicochemical properties”. Carbohyd Polym 97:764–71, 2013.
[16] Faridah, D.N., Rahayu, W.P. dan Apriyadi, M.S, “Modifikasi pati garut (Marantha arundinacea) dengan perlakuan hidrolisis asam dan siklus pemanasan-pendinginan untuk menghasilkan pati resisten tipe 3”. Jurnal Teknologi Industri Pertanian 23 (1): 61-69, 2013.
[17] Zhang J, Wang Z, Shi X, “Effect of microwave heat/moisture treatment on physicochemical properties of Canna edulis Ker starch”. J Sci Food Agr 89(4):653–664, 2009.
[18] Marsono, Y. dan Topping, D.L, “Complex carbohidrates in Australian rice products”. Food Science and Tehcnology (LWT) 26: 364-370, 1993.
[19] Muzdalifah, D, “Pengaruh pratanak terhadap RS dan sifat hipoglikemik kacang merah pada tikus SD. Tesis. Pascasarjana FTP Universitas Gadjah Mada. Yogyakarta, 2009.
[20] Reddy, C.K, Suriya, M.& Haripriya, S, “Physico-chemical and functional properties of Resistant starch prepared from red kidney beans (Phaseolus vulgaris.L) starch by enzymatic method”. Carbohydrate Polymers, 95, 220–226, 2013.
[21] Anugrahati, NA. dan dan Widjanarko, AM, “Characteristic of autoclaveed, cooled and autoclaved-cooled red kidney bean flour”, FaST- Jurnal Sains dan Teknologi e - ISSN 2598-9596. 2:72-79, 2018.
[22] Dupuis, J.H., Liu, Q. and Yada, R.Y, “Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review”. Journal of Food Science. Vol. 13, 2014.
[23] BeMiller, J. N., Whistler, R., & Starch, L, “Chemistry and Technology ((3rd ed.))”. New York, USA: Elsevier Academic Press, 2009.
[24] AOAC, “Official methods of analysis of AOAC International, 2 vols. 16th ed”. Association of Analytical Communities. Arlington, VA, USA, 1995.
[25] Goni, I., Garcia-Diz, L., Manas, E. dan Saura-Calixto, F, “Analysis of resistant starch: method for foods and food products”. J. Food Chemistry 56 (4): 445-449, 1996.
[26] Juliano, B.O, “A simplified assay for milled rice amylose”. Cereal Science Today 16: 334-338, 1971.
[27] Asp, N.-G. dan Bjork, I, “Resistant starch”. Trends in Food Science and Technology 3: 111–114, 1992.
[28] Chau, C.F. dan Cheung, P.C.K, “Functional properties of flours prepared from three Chinese indigenous legume seeds”, Food Chem. 61: 429-433, 1997.
[29] Tester, R.F. dan Morrison, W.R, “Swelling gelatinization of cereal starches. I. Effect of amylopectin, amylose and lipids”. Cereal Chemistry 67: 551-557, 1990.
[30] Jinglin, Y.I., Wang, S., Fengmin, J., Sun, L. dan Yu, J, “The structure of C-type rhizome Dioscorea starch granule revealed by acid hydrolysis method”, Food Chemistry 113(2): 585-591, 2009.
[31] Jane, J. L., & Chen, J. F, “Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch”, Cereal Chemistry, 69, 60–65, 1992.
[32] Chung H, Liu Q, Hoover R. Impact of annealing and heat-moisture treatment on rapidly digestible, slowly digestible and resistant starch levels in native and gelatinized corn, pea and lentil starches. Carbohyd Polym 75:436–47, 2009.
[33] Wijanarka, A., Sudargo, T., Harmayani, E. & Marsono, Y, “Changes in resistant starch content and glycemic index of pregelatinized gayam (Inocarfus fagifer Forst.) flour”, Pakistan Journal of Nutrition 15(7):649-654, 2016.
[34] Zhao, X.H. dan Lin, Y, “The impact of coupled acid or pullulanase debranching on the formation of resistant starch from maize starch with autoclaving–cooling cycles”, Eur. Food Res. Technol. 230:179–184, 2009.
[35] Palupi, HT., Zainul, A. dan Nugroho, A.M, “Pengaruh pre gelatinisasi terhadap karakteristik tepung singkong”, Teknologi Pangan 1(1): 1-14, 2011.
[36] Singh, J., Singh, N., Sharma, T. dan Saxena, S, “Physicochemical, rheological and cookie making properties of corn and potato flours”, Food Chemistry 83 (3): 387-393, 2003.
[37] Ratnayake, W. S., & Jackson, D. S, “A new insight into the gelatinization process of native starches”, Carbohydrate Polymers, 67, 511–529, 2007.
[38] Gelencser, T., Juhasz, R., Hodsagi, M., Gergely, S. Z., & Salgo, A, “Comparative study of native and resistant starches”. Acta Alimentaria, 37, 255–270, 2008.
[39] Polesi, L. F., & Sarmento, S. B. S, “Structural and physicochemical characterization of RS prepared using hydrolysis and heat treatments of chickpea starch”, Starch/Starke, 63, 226–235, 2011.
[40] Miao, M., Zhang, T., & Jiang, B, “Characterizations of kabuli and desi chickpea starches cultivated in China”. Food Chemistry, 113, 1025–1032, 2009.
[41] Hoover, R., Hughes, T., Chung, H. J. dan Liu, Q, “Composition, molecular structure, properties, and modification of pulse starches: A review”. Food Research International 43: 399-413, 2010.
[42] Wang, Y., Zhang, L., Li, X. dan Gao, W, “Physicochemical Properties of Starches from Two Different Yam (Dioscorea Opposita Thunb.) Residues”. Brazilian Archives of Biology and Technology 54(2): 243-251, 2011.
[43] Kaur, M. dan Sandhu, K.S, “In vitro digestibility, structural and functional properties of starch from pigeon pea (Cajanus cajan) cultivars grown in India”, Food Research International 43: 263-268, 2010.
[44] Tharanathan, R.N. dan Mahadevamma, S, “Grain legumes - a boon to human nutrition”, Trends Food Sci Technol 14:507-518, 2003
- Abstract viewed - 122 times
- PDF downloaded - 116 times
Downloads
Affiliations
Waluyo Waluyo
Poltekkes Kemenkes Yogyakarta
Yudi Pranoto
Indonesia
Sardjono Sardjono
Indonesia
Yustinus Marsono
Affiliation not stated
How to Cite
Peningkatan Pati Resisten dan Karakteristik Tepung Kacang Merah (Phaseolus vulgaris L.) Pratanak Metode Kombinasi Pengukusan, Oven Microvawe, Autoclav dan Pendinginan
Vol 23 No 1 (2021): Maret (2021)
Submitted: Feb 19, 2021
Published: Mar 30, 2021
Abstract
Latar belakang: Kacang merah (Phaseolus vulgaris L.) berpotensi sebagai sumber pati resisten (RS), tetapi aplikasinya terbatas karena memerlukan persiapan pengolahan yang lama. Salah satu solusinya adalah dengan mengolah menjadi produk setengah jadi berupa tepung siap pakai. Tujuan: Mengetahui pengaruh pratanak metode kombinasi pemanasan-pendinginan terhadap peningkatan RS dan karakteristik tepung kacang merah. Metode: Kacang merah direndam dalam air 5 jam, lalu dilakukan pratanak dengan tiga metode kombinasi pemanasan-pendinginan, yaitu: pengukusan-pendinginan 3 siklus (SSS), pengukusan-pendinginan, oven mikrowave-pendinginan, autoclaving-pendinginan (SMA) dan pengukusan-pendinginan, autoklaving-pendinginan, oven microwave-pendinginan (SAM). Hasil: Metode SMA secara signifikan menghasilkan tepung kacang merah kadar RS tertinggi (12,08%), meningkatkan kapasitas penahanan air (WHC) sebesar 0,4 g/g dan kapasitas pembengkakan (SP) 0,32 g/g, menurunkan kapasitas penahanan minyak (OHC) 0,06 g/g dan tingkat kelarutan 10,49%, serta menurunkan viskositas. Ketiga metode merubah struktur mikroskopik dengan pola kristalinitas yang tetap yaitu granula pati tipe C. Kesimpulan: Metoda SMA menghasilkan kadar RS tertinggi dengan beberapa perubahan karakteristik tepung kacang merah yang menyertainya.