The Effect of Water Content and Cooling Temperature on The Increase of Type III Resistant Starches (RS III) in The Lesser Yam (Dioscorea esculenta L.) Flour A.W.H. Putri 1*), N.K. Sukendar 1), A. Hasizah 1)
1) Department of Agriculture Technology, Faculty of Agriculture, Hasanuddin University, Jl. Perintis Kemerdekaan KM 10, Makassar, 90245, Indonesia
*andiwidyahelmaliaputri[at]gmail.com
Abstract
Resistant starch is a non-caloric starch that cannot be hydrolyzed by digestive enzymes. Resistant starch in the large intestine is fermented and produces SCFA that provide physiological effects to the body. Local foodstuffs that can be used as a source of resistant starch are lesser yam. Lesser yam are rich in bioactive compounds and high starch content. The resistant starch content can be increased significantly through physical modification such as heating. The purpose of this study was to determine the effect of heating methods on the hardness value of the lesser yam chips, the effect on differences in water content and cooling temperatures on the increase type III resistant starches of the lesser yam flour. This research method consists of three steps, step one was to determine the heating method, step two was to determine the initial water content of the lesser yam chips and step three was to determine the cooling temperature. The results from first step treatment was, the heating methods had no significant effect in increasing the hardness of the chips, the highest hardness value was found using the autoclave is 12,80%, steaming 12,40%, and microwave 9,63%. Second step treatment on the water content of the chip (initial preparation) were significantly different, the highest value of the resistant starch was found at 75% water content which was 47,86%, 45% water content 30,22%, and 35% water content 38,13%. The results of third step treatment at cooling temperatures were significantly different, the highest value of the resistant starch was at 4oC was 54,04%, 15oC was 41,67%, and 30oC was 28,76%. The conclusion of this research are the highest value of hardness was found using an autoclave treatment 12,80 g(force). The water content of the initial preparation produced the highest value of resistant starch in the 75% water content treatment was 47,86%. The cooling temperature used to produce the highest value resistant starch content at 4oC treatment was 54,04%
