Article Per Year (5 Year)
p-Index From 2019 - 2024
0.444
P-Index
This Author published in this journals
All Journal JURNAL PERTANIAN Indonesian Journal of Halal Research Jurnal Riset Teknologi Industri
Lia Amalia
Universitas Djuanda Bogor
Religion Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Medicine & Pharmacology Veterinary Other

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search
Journal : Jurnal Riset Teknologi Industri

 1 
Pengaruh Siklus Pemanasan Bertekanan-Pendinginan terhadap Komposisi Kimia dan Kualitas Biologi Tepung Campolay (Pouteria campheciana) Raden Haryo Bimo Setiarto; Lia Amalia; Yusdianti Febriani; Tiana Fitrilia; Nunuk Widhyastuti
Jurnal Riset Teknologi Industri Vol.13. No.1 JUNI 2019
Publisher : Balai Riset dan Standardisasi Industri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.622 KB) | DOI: 10.26578/jrti.v13i1.4985

Abstract

Campolay (Pouteria campechiana) has complete content of fiber, starch, calcium, phosphorus, carotenoid, thiamin, riboflavin, niacin, and vitamin C. The presence of this ingredient makes Campolay potentially an alternative functional food ingredient. Campolay processing in flour products was done to extend shelf life, improve functional properties, and diversify products, thus expanding use. Resistant starch (RS) is a starch that is not able to be digested by digestive enzyme and resistant to gastric acid that it is able to reach colon to be fermented by probiotic bacteria. RS is classified as insoluble fiber source and is able to decrease the glycemic index and cholesterol, preventing the colon cancer, and helping the absorption of mineral. The aim of this study is to produce the resistant starch of campolay flour through autoclaving-cooling cycle treatment. Slices of campolay were autoclaved (121oC, 15 minutes) and cooled (4oC, 24 hours). The treatment was done for one, two and three cycles. Then, the campolay slices were dried (70oC, 7 hours), milled and sifted (100 mesh) to obtain modified campolay flour. The modified Campolay flour was analyzed for amylose content, total starch, reducing sugar content, Rapid Digestible Starch (RDS), Slowly Digestible Starch (SDS) and Resistant Starch / RS levels, starch digestibility with three replications. The treatment of 1 cycle of autoclaving-cooling (AC-1S) resulted the highest levels of resistant starch (36.23% bk) when compared to other treatments. It could increase the resistance of starch levels by 2.4-fold compared to the control treatment (15, 31% bk). 
Co-Authors Dina Sudjana Fitrilia, Tiana Nunuk Widhyastuti Raden Haryo Bimo Setiarto Saepul Adnan Yusdianti Febriani