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All Journal Ilmu Gizi Indonesia AcTion: Aceh Nutrition Journal
Getha Puji Lestari
Universitas Respati Yogyakarta
Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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Skor aktivitas prebiotik tepung growol terhadap Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli Getha Puji Lestari; Desty Ervira Puspaningtyas; Puspita Mardika Sari; Silvia Dewi Styaningrum; Adi Sucipto
Ilmu Gizi Indonesia Vol 7, No 2 (2024): Februari
Publisher : Universitas Respati Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35842/ilgi.v7i2.508

Abstract

Latar Belakang: Growol adalah makanan tradisional Kulon Progo, Yogyakarta. Fermentasi singkong menjadi growol terbukti dapat menurunkan kadar gula total, gula reduksi, dan sukrosa, serta meningkatkan kadar serat pangan yang berpotensi sebagai sumber prebiotik. Potensi prebiotik tepung growol sudah dilakukan pada Lactobacillus sp. Potensi prebiotik tepung growol perlu dilakukan pada bakteri probiotik lain. Tujuan: Penelitian ini bertujuan untuk menilai potensi prebiotik tepung growol yang mendukung pertumbuhan dan aktivitas bakteri probiotik, seperti Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus, dibandingkan dengan bakteri Escherichia coli. Metode: Bahan yang digunakan adalah tepung growol sebagai substrat kontrol bahan baku, inulin sebagai kontrol prebiotik dan glukosa sebagai kontrol substrat. Pengujian dilakukan secara in vitro pada Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus, dan Escherechia coli. Analisis in vitro dilakukan dengan metode Huebner dengan mengukur pertumbuhan bakteri pada masing-masing substrat pada jam ke–0 dan jam 24–48. Analisis data dilakukan secara deskriptif untuk membandingkan skor aktivitas prebiotik antara tepung growol dengan inulin. Hasil: Skor aktivitas prebiotik tepung growol pada Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli adalah 0,19; 0,06; dan -0,07 secara berurutan. Skor aktivitas prebiotik inulin pada Lactobacillus bulgaricus, Streptococcus thermophilus, dan Lactobacillus acidophilus dibanding Escherichia coli adalah 0,64; 0,28; dan 0,33 secara berurutan. Kesimpulan: Tepung growol berpotensi sebagai sumber prebiotik yang dapat meningkatkan pertumbuhan aktivitas bakteri probiotik khususnya Lactobacillus bulgaricus dan Streptococcus thermophilus, meskipun hasilnya tidak lebih baik dari inulin.
Optimizing healthy snacks for diabetics: Study of fiber and starch digestibility of glucomannan-modified Growol cookies Desty Ervira Puspaningtyas; Puspita Mardika Sari; Silvia Dewi Styaningrum; Adi Sucipto; Dwita Mukti Rahmawati; Getha Puji Lestari
AcTion: Aceh Nutrition Journal Vol 9, No 1 (2024): March
Publisher : Department of Nutrition at the Health Polytechnic of Aceh, Ministry of Health

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/action.v9i1.1514

Abstract

Diabetes mellitus (DM) is an emergency health problem in the 21st century. High dietary fiber and resistant starch foods with low starch digestibility are solutions for DM. The addition of glucomannan to food can optimize the levels of dietary fiber, resistant starch, and starch digestibility. This study aimed to examine the optimization of dietary fiber, resistant starch, and starch digestibility in Growol cookies supplemented with glucomannan. Laboratory observations were conducted at the Universitas Respati Yogyakarta and Chemmix Pratama Yogyakarta Laboratory between July and September 2023. Cookies consisted of cookies A (negative control), B (positive control), C (modified 10-gram inulin), D (modified glucomannan 3%), and E (modified glucomannan 7%). Dietary fiber and resistant starch analyses were performed using the multi-enzyme method. Starch digestibility was determined by comparing the starch content obtained using the enzymatic method with that obtained using the acid hydrolysis method. Statistical analyses were performed using ANOVA and Kruskal-Wallis tests. There were differences in dietary fiber and resistant starch among the variants (p<0,001) with the highest being cookies E. There was no difference in starch digestibility between the variants (p=0,104) with the lowest being cookies E. In conclusion, glucomannan addition can optimize dietary fiber and resistant starch levels, as well as the starch digestibility of Growol cookies as a healthy snack for diabetics.
Co-Authors Adi Sucipto, Adi Desty Ervira Puspaningtyas Dwita Mukti Rahmawati Puspita Mardika Sari Silvia Dewi Styaningrum