POTENSI MODIFIKASI PATI DENGAN ESTERIFIKASI SEBAGAI PREBIOTIK
DOI:
https://doi.org/10.37631/agrotech.v3i1.174Keywords:
prebiotik, pati, pati termodifikasiAbstract
Bahan makanan yang bersumber dari pati adalah sumber energi penting bagi masyarakat dan
secara nyata juga memberikan kontribusi yang cukup spesifik untuk kesehatan. Modifikasi pati dapat
mengahasilkan pati yang tahan cerna di dalam saluran pencernaan manusia. Pati resisten dari modifikasi
kimia secara esterifikasi telah diketahui meningkatkan sifat fisik, kimia, dan sifat fungsionalnya serta
mempunyai manfaat kesehatan. Pati resisten secara positif mempengaruhi fungsi saluran pencernaan,
mikroba, indeks glikemik dan membantu dalam pengendalian penyakit diabetes. Selain mempunyai efek
kesehatan, pati resisten juga mempunyai sifat sensoris yang tidak banyak mengalami perubahan apabila
dibandingkan dengan sumber serat pati, seperti biji-bijian utuh, buah-buahan atau dedak. Di antara sifat
fisikokimia dari pati resisten adalah kapasitas pembengkakan, viskositas, pembentukan gel dan kapasitas
pengikat airnya, yang membuatnya berguna dalam berbagai makanan.
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