Raden Zakya H Riana

Department of Food Science and Technology, Bogor Agricultural University, Bogor, West Java, Indonesia

Publications

• Research Article   
  Potential Prebiotic Properties by In vitro in Arrowroot Starch (Marantha arundinaceae L.) a Combination of Acidic, Enzymatic, and Physical Modification
  Author(s): Didah N Faridah*, Raden Zakya H Riana and Harsi D Kusumaningrum
  
  This study aimed to evaluate the properties of RS 3 prebiotic from modified arrowroot starch, a result of in-vitro combination of acid, enzymatic and physical modification. Arrowroot starch resulting from combination between acid hydrolysis (2.2 N HCl, 2 hrs), debranching using enzymes pulullanase (10.4 U/g starch), 3 cycles of autoclaving-cooling (121ºC, 15 min), and heat moisture treatment (121ºC, 1 hr), has increased level of resistant starch. The evaluation of the prebiotic properties of RS 3 in modified arrowroot starch was performed in vitro. Modified arrowroot starch from a combination of hydrolysis acid (AH), debranching (D), and autoclaving-cooling (AC) and combinations of acid hydrolysis, debranching, autoclaving-cooling, and heat moisture treatment (AHDAC-HMT) modification process had the highest resistance to artificial gastric acid a.. Read More»
  

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