Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden)
This study aims to carry out chemical characterization and evaluate the prebiotic potential of cempedak (Arthocarpun champeden) seed flour. Cempedak seeds were processed by boiling and roasting, then dried and grinded. Boiled cempedak seed flour (BCF), roasted cempedak flour (RCF), and untreated ce...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2022-04-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/36687 |
| _version_ | 1811321281306427392 |
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| author | Ummul Khayrah Endang Prangdimurti Lilis Nuraida |
| author_facet | Ummul Khayrah Endang Prangdimurti Lilis Nuraida |
| author_sort | Ummul Khayrah |
| collection | DOAJ |
| description |
This study aims to carry out chemical characterization and evaluate the prebiotic potential of cempedak (Arthocarpun champeden) seed flour. Cempedak seeds were processed by boiling and roasting, then dried and grinded. Boiled cempedak seed flour (BCF), roasted cempedak flour (RCF), and untreated cempedak seed flour (UCF) were analyzed proximately and measured the profiles of total starch and undigestable carbohydrates, which included resistant starch, total dietary fiber, insoluble dietary fiber, and soluble dietary fiber. Resistant starch content increased significantly (p<0.05) from 8% in UCF to 19% in BCF and RCF. Boiling and roasting treatments caused a decrease in SDF levels and an increase in IDF levels. The resistance of starch to hydrolysis by artificial gastric acid decreased after boiling. The value of prebiotic effect (PE) and prebiotic index (PI) showed a positive value of UCF on the growth of L. plantarum 1-S27202 (PE 0.27; PI 0.68) and the BCF on the growth of L. rhamnosus R23 (PE 0.18; PI 0.44).
Keywords: Artocarpus champeden, chempedak seeds, resistant starch, dietary fiber, prebiotic
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| first_indexed | 2024-04-13T13:15:15Z |
| format | Article |
| id | doaj.art-7b1802be8c01485180857b999e06d561 |
| institution | Directory Open Access Journal |
| issn | 0853-4217 2443-3462 |
| language | English |
| last_indexed | 2024-04-13T13:15:15Z |
| publishDate | 2022-04-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Ilmu Pertanian Indonesia |
| spelling | doaj.art-7b1802be8c01485180857b999e06d5612022-12-22T02:45:30ZengBogor Agricultural UniversityJurnal Ilmu Pertanian Indonesia0853-42172443-34622022-04-0127210.18343/jipi.27.2.248Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden)Ummul Khayrah0Endang Prangdimurti1Lilis Nuraida2Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Kampus IPB Darmaga, Bogor 16680 This study aims to carry out chemical characterization and evaluate the prebiotic potential of cempedak (Arthocarpun champeden) seed flour. Cempedak seeds were processed by boiling and roasting, then dried and grinded. Boiled cempedak seed flour (BCF), roasted cempedak flour (RCF), and untreated cempedak seed flour (UCF) were analyzed proximately and measured the profiles of total starch and undigestable carbohydrates, which included resistant starch, total dietary fiber, insoluble dietary fiber, and soluble dietary fiber. Resistant starch content increased significantly (p<0.05) from 8% in UCF to 19% in BCF and RCF. Boiling and roasting treatments caused a decrease in SDF levels and an increase in IDF levels. The resistance of starch to hydrolysis by artificial gastric acid decreased after boiling. The value of prebiotic effect (PE) and prebiotic index (PI) showed a positive value of UCF on the growth of L. plantarum 1-S27202 (PE 0.27; PI 0.68) and the BCF on the growth of L. rhamnosus R23 (PE 0.18; PI 0.44). Keywords: Artocarpus champeden, chempedak seeds, resistant starch, dietary fiber, prebiotic https://journal.ipb.ac.id/index.php/JIPI/article/view/36687 |
| spellingShingle | Ummul Khayrah Endang Prangdimurti Lilis Nuraida Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden) Jurnal Ilmu Pertanian Indonesia |
| title | Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden) |
| title_full | Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden) |
| title_fullStr | Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden) |
| title_full_unstemmed | Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden) |
| title_short | Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden) |
| title_sort | karakteristik dan evaluasi prebiotik tepung biji cempedak artocarpus champeden |
| url | https://journal.ipb.ac.id/index.php/JIPI/article/view/36687 |
| work_keys_str_mv | AT ummulkhayrah karakteristikdanevaluasiprebiotiktepungbijicempedakartocarpuschampeden AT endangprangdimurti karakteristikdanevaluasiprebiotiktepungbijicempedakartocarpuschampeden AT lilisnuraida karakteristikdanevaluasiprebiotiktepungbijicempedakartocarpuschampeden |