FORMULASI MINUMAN BST (BREAKFAST STARCHY TUBER) BERPREBIOTIK DARI PATI RESISTEN TIPE II (RS2) KENTANG DAN UBI JALAR

Nurma Handayani (Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember)
Jay Jayus (Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember)
Herlina Herlina (Jurusan Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian, Universitas Jember)

Jurnal AGROTEKNOLOGI
Vol 7 No 02 (2013)

Potato and sweet potato starch were formulated to be a product of BST exhibiting prebiotic activities. The BST were developed under different rasio of potato and sweet potato starch (A1 = 25:75; A2 = 50:50; A3 =75:25). The BST dough were mixed and prepared under different temperature of mixing (B1 = 60 °C; B2 = 70 oC and B3= 80 oC). Based on the overall sensory evaluation, the best formula was of potato and sweet potato starch 75:25. However, higher values of prebiotic index and short chain fatty acid content were observed from the formula of potato and sweet potato starch of 25:75, compare to that of the rasio 75:25. The possible reason of this was that the sweet potato contain higher resistant starch. Keywords: starch, prebiotic, retention RS, prebiotic index, SCFA