POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA
Nowadays people has started considering the health beneficial value in selecting food. Government�s demand for utilization of local food and food diversification is also increasing. Considering those reason, the objective of this study was to create a way of food diversification using local ingred...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1797035164653584384 |
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| author | , STEFANI AMANDA HARMANI , Prof. Dr. Ir. Haryadi, M.App. Sc. |
| author_facet | , STEFANI AMANDA HARMANI , Prof. Dr. Ir. Haryadi, M.App. Sc. |
| author_sort | , STEFANI AMANDA HARMANI |
| collection | UGM |
| description | Nowadays people has started considering the health beneficial value in
selecting food. Government�s demand for utilization of local food and food
diversification is also increasing. Considering those reason, the objective of this
study was to create a way of food diversification using local ingredient which has
physiological benefits for human health.
Resistant starch can improve human colonic health through its
fermentation by colonic microflora which produces Short Chain Fatty Acid
(SCFA) and lactic acid. This research was conducted by combining canna starch
with semolina durum into a composite flour for making spaghettini. Variations
used were the variation in the type of canna tuber and the variation of canna starch
proportion in flour composite.
Semolina durum contained higher resistant starch (20%) than red canna
starch (15.76%) and green canna starch (16.39%). Durum-canna based spaghettini
had the ability to produce SCFA and lactic acid during in vitro fermentation using
human colonic microflora although it was lower than the one produced by
spaghettini made of 100% semolina durum. Spaghettini made of durum and red
canna starch composite flour contained higher amount of resistant starch and
SCFA-lactic acid than the one made of durum-green canna starch composite.
Keywords: canna starch, spaghettini, resistant starch, SCFA, lactic acid |
| first_indexed | 2024-03-13T23:24:35Z |
| format | Thesis |
| id | oai:generic.eprints.org:129369 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:24:35Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1293692016-03-04T08:13:22Z https://repository.ugm.ac.id/129369/ POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA , STEFANI AMANDA HARMANI , Prof. Dr. Ir. Haryadi, M.App. Sc. ETD Nowadays people has started considering the health beneficial value in selecting food. Government�s demand for utilization of local food and food diversification is also increasing. Considering those reason, the objective of this study was to create a way of food diversification using local ingredient which has physiological benefits for human health. Resistant starch can improve human colonic health through its fermentation by colonic microflora which produces Short Chain Fatty Acid (SCFA) and lactic acid. This research was conducted by combining canna starch with semolina durum into a composite flour for making spaghettini. Variations used were the variation in the type of canna tuber and the variation of canna starch proportion in flour composite. Semolina durum contained higher resistant starch (20%) than red canna starch (15.76%) and green canna starch (16.39%). Durum-canna based spaghettini had the ability to produce SCFA and lactic acid during in vitro fermentation using human colonic microflora although it was lower than the one produced by spaghettini made of 100% semolina durum. Spaghettini made of durum and red canna starch composite flour contained higher amount of resistant starch and SCFA-lactic acid than the one made of durum-green canna starch composite. Keywords: canna starch, spaghettini, resistant starch, SCFA, lactic acid [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , STEFANI AMANDA HARMANI and , Prof. Dr. Ir. Haryadi, M.App. Sc. (2014) POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69760 |
| spellingShingle | ETD , STEFANI AMANDA HARMANI , Prof. Dr. Ir. Haryadi, M.App. Sc. POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA |
| title | POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA |
| title_full | POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA |
| title_fullStr | POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA |
| title_full_unstemmed | POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA |
| title_short | POTENSI SPAGHETTINI KOMPOSIT SEMOLINA DURUMPATI GANYONG DALAM PEMBENTUKAN SHORT CHAIN FATTY ACID DAN ASAM LAKTAT PADA FERMENTASI MENGGUNAKAN MIKROFLORA FESES MANUSIA |
| title_sort | potensi spaghettini komposit semolina durumpati ganyong dalam pembentukan short chain fatty acid dan asam laktat pada fermentasi menggunakan mikroflora feses manusia |
| topic | ETD |
| work_keys_str_mv | AT stefaniamandaharmani potensispaghettinikompositsemolinadurumpatiganyongdalampembentukanshortchainfattyaciddanasamlaktatpadafermentasimenggunakanmikroflorafesesmanusia AT profdrirharyadimappsc potensispaghettinikompositsemolinadurumpatiganyongdalampembentukanshortchainfattyaciddanasamlaktatpadafermentasimenggunakanmikroflorafesesmanusia |