Angel, Sherlly Natalie and Mokhamad Nur,, STP., M.Sc, PhD. and Ariza Budi Tunjung Sari,, STP., M.Si. (2022) Pengaruh Penambahan Ekstrak Kakao (Theobroma Cacao L.) Terhadap Daya Cerna Pati Berbagai Tepung (Beras, Kentang, Dan Ketan). Sarjana thesis, Universitas Brawijaya.
Abstract
Kelebihan berat badan sering dikaitkan dengan konsumsi makanan dengan kalori yang berlebihan yang umumnya berasal dari karbohidrat yang biasa ditemukan dalam makanan sehari-hari yang berasal dari olahan tepung seperti tepung beras, kentang dan ketan. Senyawa polifenol dilaporkan mampu menurunkan kadar gula post-prandial melalui penghambatan proses pencernaan pati terlarut yang dapat ditemukan dalam biji kakao yang diketahui memiliki kemampuan dalam menghambat aktivitas enzim pencernaan di dalam tubuh terhadap pati. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh ekstrak kakao terhadap daya cerna pati terlarut secara in vitro pada ketiga jenis tepung. Pengaruh interaksi antara ekstrak kakao dengan pati akan ditelaah melalui profil pati lainnya meliputi solubilitas dalam air, swelling power, water holding capacity, dan oil holding capacity. Hasil penelitian menunjukkan bahwa ekstrak kakao dapat menurunkan daya cerna pati pada sampel tersebut. Selain itu terdapat pengaruh penambahan ekstrak kakao juga aquades terhadap solubilitas, swelling power, water holding capacity (WHC) dan oil holding capacity (OHC) pada sampel tepung beras, kentang juga ketan yang digunakan.
English Abstract
Overweight is often associated with the consumption of foods with excessive calories which generally come from carbohydrates that are commonly found in everyday foods that come from processed flour such as rice flour, potatoes and sticky rice. Polyphenol compounds are reported to be able to reduce post-prandial sugar levels by inhibiting the digestion process of soluble starch which can be found in cocoa beans which are known to have the ability to inhibit the activity of digestive enzymes in the body against starch. The purpose of this study was to determine the effect of cocoa extract on digestibility of soluble starch in vitro in three types of flour. The effect of interaction between cocoa extract and starch will be examined through other starch profiles including solubility in water, swelling power, water holding capacity, and oil holding capacity. The results showed that cocoa extract could reduce the digestibility of starch in the sample. In addition, there is an effect of adding cocoa extract as well as aquadest on solubility, swelling power, water holding capacity (WHC) and oil holding capacity (OHC) in the rice flour, potato and glutinous rice flour samples used.
| Item Type: | Thesis (Sarjana) |
|---|---|
| Identification Number: | 0522100448 |
| Uncontrolled Keywords: | Pati, Ekstrak Kakao, Polifenol, Tepung Beras, Tepung Kentang, Tepung Ketan,Starch, Cocoa Extract, Polyphenols, Rice Flour, Potato Flour, Glutinous Rice Flour |
| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture and related technologies |
| Divisions: | Fakultas Teknologi Pertanian > Keteknikan Pertanian |
| Depositing User: | soegeng sugeng |
| Date Deposited: | 13 Mar 2023 01:38 |
| Last Modified: | 13 Mar 2023 01:38 |
| URI: | http://repository.ub.ac.id/id/eprint/197485 |
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Text (DALAM MASA EMBARGO)
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