PENGUKURAN PATI RESISTEN TIPE 5 SECARA IN VITRO PADA NASI UDUK

  • Hesti Ayuningtyas Pangastuti Institut Teknologi Sumatera
  • Lasuardi Permana Institut Teknologi Sumatera
Keywords: amilosa, amilolipid, nasi uduk, lipid, pati resisten

Abstract

Kompleks amilosa-lipid telah digaungkan sebagai sumber baru pati resisten, yaitu pati resisten tipe 5. Salah satu aplikasi kompleks amilosa-lipid dalam pangan lokal adalah nasi uduk. Nasi uduk adalah pangan tradisional yang dibuat dari nasi, santan, dan bumbu-bumbu, seperti jahe, serai, daun salam, lengkuas, dan garam. Tujuan penelitian ini adalah untuk mengetahui pengaruh kadar amilosa pada nasi serta penambahan santan terhadap kadar lemak, kadar pati resisten, daya cerna in vitro, dan profil pati pada nasi uduk. Hasil penelitian menunjukkan bahwa terdapat pengaruh signifikan mengenai kadar amilosa dari nasi terhadap daya cerna pati in vitro pada nasi, tetapi tidak memberikan pengaruh signifikan terhadap kadar lemak dan kadar pati resisten. Nasi uduk yang dibuat dari berbagai rasio air dan kelapa parut dalam pembuatan santannya memberikan pengaruh yang signifikan terhadap kadar lemak, kadar pati resisten, dan daya cerna pati in vitro. Analisis FTIR menunjukkan bahwa nasi uduk menunjukkan perubahan intensitas puncak pada  2922 cm-1, 1744 cm -1, 1640 cm-1, and 1237 cm-1.

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Author Biography

Lasuardi Permana, Institut Teknologi Sumatera

Program Studi Teknologi Pangan, Jurusan Produksi dan Industri, Institut Teknologi Sumatera

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Published
2021-12-30
Section
Articles