Pengaruh kondisi penyimpanan terhadap kadar pati resisten pada nasi merah dan ketan putih = The Effect of storage conditions towards resistant starch composition of brown rice and glutinous rice

Bestari, Fanny Diandra (2016) Pengaruh kondisi penyimpanan terhadap kadar pati resisten pada nasi merah dan ketan putih = The Effect of storage conditions towards resistant starch composition of brown rice and glutinous rice. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Resistant starch is one of starch type that resistant to enzymatic hydrolysis. Due to it’s resistant characteristic, resistant starch has a functional role as dietary fiber. Resistant starch composition on carbohydrates based food can be enhance by processing likes cooking and cooling. The objective of this research were to determine storage temperature that can effectively enhance the resistant starch on brown rice and glutinous rice, to determine the effect of storage temperature to amylose and amylopectine content, and determine the correlation of amylose and amylopectin with resistant starch content. The results showed that 30 minutes of cooling (270C) can’t enhance resistant starch composition on both, brown rice and glutinous rice. On the other hand, 12 hours of cooling on 270C, 70C, and -40C was increasing the amount of brown rice resistant starch significantly and 12 hours of cooling on 70C and -40C was increasing the amount of glutionous rice resistant starch significantly. Amylose and amylopectin has a strong correlation with resistant starch composistion both, on brown rice and glutinous rice. Resistant starch enhancement was in line with the increasing of amylose content and the decreasing of amylopectin content.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Bestari, Fanny DiandraUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIED., HardokoUNSPECIFIEDUNSPECIFIED
UNSPECIFIEDAntono, LinaUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: amylopectin; amylose; brown rice; glutinous rice; resistant starch
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 08:01
Last Modified: 07 Dec 2019 03:43
URI: http://repository.uph.edu/id/eprint/1767

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