Penelitian ini bertujuan untuk mengetahui potensi kentang untuk digunakan sebagai substitusi semolina Durum pada pembuatan spaghettini dan meningkatkan nilai fungsional produk dalam meningkatkan jumlah resistant starch (RS) sebagai sumber prebiotik dan meningkatkan jumlah bakteri probiotik. Pati diekstrak dari umbi kentang varietas Granola dan Atlantik yang telah dilakukan analisa kadar air, kadar amilosa, kadar fosfat, dan kadar RS, selanjutnya digunakan sebagai substitusi semolina Durum pada pembuatan spaghettini dengan rasio substitusi 10%, 20%, 30%, dan 40, serta dibandingkan dengan kontrol (semolina 100%). Pengujian yang dilakukan pada spaghettini yaitu kadar RS dan nilai aktivitas prebiotik. Uji aktivitas prebiotik berdasarkan perubahan biomassa sel setelah 24 jam pertumbuhan bakteri probiotik (Lactobacillus plantarum dan Bifidobacterium longum) pada 1% pati resisten spaghettini semolina Durum-pati kentang ataupun pada 1% glukosa dan 1% inulin, dibandingkan dengan perubahan biomassa sel bakteri enterik (Eschericia coli) pada kondisi yang sama. Hasil penelitian menunjukkan komposisi kimia pati kentang Granola yaitu kadar air 12,22% (db); kadar amilosa 33,72% (db); kadar fosfat 0,46% (db); dan kadar RS 22,67% (db). Pada pati kentang Atlantik dimiliki komposisi kimia yaitu kadar air 12,99% (db); kadar amilosa 31,64% (db); kadar fosfat 0,37% (db); dan kadar RS 18,17% (db). Pada hasil analisa nilai aktivitas prebiotik, secara keseluruhan spaghettini semolina Durum-pati kentang dapat dimanfaatkan bakteri probiotik untuk tumbuh, nilai aktivitas prebiotik terbaik ditunjukkan pada spaghettini Durum-Atlantik (60:40) oleh bakteri Bifidobacterium longum dengan nilai aktivitas prebiotik sebesar 3,68.

The aim of this study was to determine the potential of potato to be used as a substitute in spaghettini Durum semolina making, and to enhance the functional value of potatoes through a potato ability to increase the amount of resistant starch (RS) is contained in the spaghettini as a source of prebiotic and increasing probiotic bacteria. Starch is extracted form potato tuber varieties of Granola and Atlantic has been done analyzing the water content, amylose content, phosphate level, and level of RS, then used as a substitute in the making of Durum semolina spaghettini with a substition ratio of 10%, 20%, 30%, and 40%, and compared to control (100% semolina). Test were conducted at the the hospital level and spaghettini ie prebiotic activity score. Prebiotic activity assay based on changes in cell biomass after 24 hours growth of probiotic bacteria (Lactobacillus plantarum and Bifidobacterium longum) in 1% Durum semolina-potato starch spaghettini on 1% glucose and 1% inulin, compared with changes in cell biomass enteric bacteria (Escherichia coli) under the same conditions. The results show the chemical composition of potato starch Granola ie 12.22% moisture content (db); amylose content of 33.72% (db); phosphate levels of 0.46% (db) , and the levels of RS 22.67% (db). At Atlantic potato starch owned chemical composition moisture content is 12.99% (db); amylose content 31.64% (db); phosphate levels of 0.37% (db), and the levels of RS 18.17% (db). In the prebiotic activity value analysis results, overall semolina Durum-potato starch spaghettini can be used to grow bacteria prebiotic, prebiotic activity best value indicated on spaghettini Durum-Atlantic (60:40) by Bifidobacterium longum bacteria with prebiotic activity value of 3,68 .

Kata Kunci : pati kentang, resistant strach, prebiotik, probiotik, nilai aktivitas prebiotik