Daya Cerna In Vitro dan Karakteristik Fisikokimia Pati Resisten Tipe 5 pada Buras dengan Variasi Konsentrasi Santan dan Pendinginan-Pemanasan Berulang

Muhammad Aditya Prawira, Prof. Dr. Yudi Pranoto, S.T.P., M.P.; Prof. Dr. Ir. Djagal Wiseso Marseno, M. Agr.

2025 | Tesis | S2 Ilmu dan Teknologi Pangan

Beberapa makanan tradisional berbasis karbohidrat di berbagai negara Asia Tenggara menggunakan santan sebagai salah satu bahannya. Contohnya adalah Suman dari Filipina, Mango Sticky Rice dari Thailand, dan Nasi Lemak dari Malaysia. Adapun lontong khas Indonesia yang disebut Buras. Keberadaan santan dapat meningkatkan kandungan pati resisten (RS) tipe 5 pada Buras karena santan mengandung asam lemak. Asam lemak dapat membentuk kompleks dengan amilosa sehingga tidak dikenali oleh enzim pencernaan. Faktor lain yang berpengaruh selain asam lemak adalah pendinginan-pemanasan yang dapat mempengaruhi terjadinya proses pembentukan daerah kristalin yang sulit untuk diakses oleh enzim pencernaan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi santan dan pendinginan-pemanasan terhadap RS Buras. Empat konsentrasi santan (air : santan) yang berbeda digunakan untuk membuat Buras, yaitu 1:1, 2:1, 3:1, dan 4:1. Konsentrasi santan yang pekat meningkatkan kandungan pati resisten secara signifikan (p<0>

Some traditional carbohydrate-based foods in various Southeast Asian countries use coconut milk as one of their ingredients. Examples are Suman from the Philippines, Mango Sticky Rice from Thailand, and Nasi Lemak from Malaysia. There is also one typical Indonesian rice cake called Buras. The presence of coconut milk can increase the resistant starch (RS) type 5 content in Buras because coconut milk contains fatty acids. Fatty acids can form complexes with amylose that are not recognized by digestive enzymes. Another influential factor besides fat is cooling-reheating, which can affect the formation of crystalline regions that are difficult for digestive enzymes to access. This study aims to determine the effect of coconut milk ratio and cooling reheating on RS Buras. Four different ratios of coconut milk (water : coconut milk) were used for making Buras: 1:1, 2:1, 3:1, and 4:1. Increasing the concentration increased the RS content. The results showed that coconut milk ratio factors significantly increased the RS content (p<0>21% at 180 minutes). Two cycles of cooling-reheating resulted in higher RS. Two cycles (S2) of cooling-reheating increased the RS content, whereas the RS level of the K1S2 Buras sample increased significantly by 9.56% compared to K1S0. The best-treated sample was K1 with two cooling-reheating cycles (K1S2). The higher coconut milk ratio also lowers the starch digestibility. The best-treated sample was also K1S2 because it had the lowest digestibility. The low digestibility and high RS are due to the crystalline phase and the presence of an amylose-lipid complex, as shown by XRD and FTIR analysis. SEM analysis of the Buras with the best ratio (K1) showed a smooth, luminous granule surface surrounded by fat.

Kata Kunci : Pati Resisten, RS5, Kompleks Amilosa-Lipid, Konsentrasi Santan, Pendinginan-Pemanasan Berulang