PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN PENINGKATAN AKTIVITAS PREBIOTIK
The aim of this study was to determine the potential of potato to be used as a substitute in spaghettini Durum semolina making, and to enhance the functional value of potatoes through a potato ability to increase the amount of resistant starch (RS) is contained in the spaghettini as a source of preb...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1797035193832308736 |
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| author | , PUTU DYAH PRADNYAPARAMITA , Prof. Dr. Ir. Haryadi, M. App. Sc. |
| author_facet | , PUTU DYAH PRADNYAPARAMITA , Prof. Dr. Ir. Haryadi, M. App. Sc. |
| author_sort | , PUTU DYAH PRADNYAPARAMITA |
| collection | UGM |
| description | The aim of this study was to determine the potential of potato to be used as
a substitute in spaghettini Durum semolina making, and to enhance the functional
value of potatoes through a potato ability to increase the amount of resistant starch
(RS) is contained in the spaghettini as a source of prebiotic and increasing
probiotic bacteria.
Starch is extracted form potato tuber varieties of Granola and Atlantic has
been done analyzing the water content, amylose content, phosphate level, and
level of RS, then used as a substitute in the making of Durum semolina
spaghettini with a substition ratio of 10%, 20%, 30%, and 40%, and compared to
control (100% semolina). Test were conducted at the the hospital level and
spaghettini ie prebiotic activity score. Prebiotic activity assay based on changes in
cell biomass after 24 hours growth of probiotic bacteria (Lactobacillus plantarum
and Bifidobacterium longum) in 1% Durum semolina-potato starch spaghettini on
1% glucose and 1% inulin, compared with changes in cell biomass enteric
bacteria (Escherichia coli) under the same conditions.
The results show the chemical composition of potato starch Granola ie
12.22% moisture content (db) |
| first_indexed | 2024-03-13T23:25:16Z |
| format | Thesis |
| id | oai:generic.eprints.org:129516 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:25:16Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1295162016-03-04T08:07:12Z https://repository.ugm.ac.id/129516/ PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN PENINGKATAN AKTIVITAS PREBIOTIK , PUTU DYAH PRADNYAPARAMITA , Prof. Dr. Ir. Haryadi, M. App. Sc. ETD The aim of this study was to determine the potential of potato to be used as a substitute in spaghettini Durum semolina making, and to enhance the functional value of potatoes through a potato ability to increase the amount of resistant starch (RS) is contained in the spaghettini as a source of prebiotic and increasing probiotic bacteria. Starch is extracted form potato tuber varieties of Granola and Atlantic has been done analyzing the water content, amylose content, phosphate level, and level of RS, then used as a substitute in the making of Durum semolina spaghettini with a substition ratio of 10%, 20%, 30%, and 40%, and compared to control (100% semolina). Test were conducted at the the hospital level and spaghettini ie prebiotic activity score. Prebiotic activity assay based on changes in cell biomass after 24 hours growth of probiotic bacteria (Lactobacillus plantarum and Bifidobacterium longum) in 1% Durum semolina-potato starch spaghettini on 1% glucose and 1% inulin, compared with changes in cell biomass enteric bacteria (Escherichia coli) under the same conditions. The results show the chemical composition of potato starch Granola ie 12.22% moisture content (db) [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , PUTU DYAH PRADNYAPARAMITA and , Prof. Dr. Ir. Haryadi, M. App. Sc. (2014) PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN PENINGKATAN AKTIVITAS PREBIOTIK. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=69908 |
| spellingShingle | ETD , PUTU DYAH PRADNYAPARAMITA , Prof. Dr. Ir. Haryadi, M. App. Sc. PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN PENINGKATAN AKTIVITAS PREBIOTIK |
| title | PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN
PENINGKATAN AKTIVITAS PREBIOTIK |
| title_full | PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN
PENINGKATAN AKTIVITAS PREBIOTIK |
| title_fullStr | PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN
PENINGKATAN AKTIVITAS PREBIOTIK |
| title_full_unstemmed | PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN
PENINGKATAN AKTIVITAS PREBIOTIK |
| title_short | PENGARUH RASIO SEMOLINA DURUM-PATI KENTANG PADA SPAGHETTINI TERHADAP KEMAMPUAN
PENINGKATAN AKTIVITAS PREBIOTIK |
| title_sort | pengaruh rasio semolina durum pati kentang pada spaghettini terhadap kemampuan peningkatan aktivitas prebiotik |
| topic | ETD |
| work_keys_str_mv | AT putudyahpradnyaparamita pengaruhrasiosemolinadurumpatikentangpadaspaghettiniterhadapkemampuanpeningkatanaktivitasprebiotik AT profdrirharyadimappsc pengaruhrasiosemolinadurumpatikentangpadaspaghettiniterhadapkemampuanpeningkatanaktivitasprebiotik |