TY  - GEN
KW  - Coleus tuberosus
KW  -  Resistant starch
KW  -  glucose
KW  -  lipids
KW  -  SCFA
AV  - public
TI  - EFFECT OF CONSUMPTION HIGH RESISTANT STARCH TYPE 3 OF Coleus tuberosus ON GLUCOSE, LIPID, AND SHORT CHAIN FATTY ACID PROFILE IN NORMAL RATS
ID  - UNY23685
UR  - http://eprints.uny.ac.id/23685/
Y1  - 2013///
N2  - This research was conducted to study the effect of processing methods on the starch   content   of   resistant   starch   in   Coleus   tuberosus   and   influence   of consumption this starch on the profile of glucose, lipids (total cholesterol, triglycerides, Low density lipoprotein, High density lipoprotein) , short chain fatty acid (SCFA) and physical properties digestion in rats. The results showed that the levels  of  resistant  starch  in  Coleus  tuberosus  by steaming-cooling:  9.5291%; boiling-cooling  :  9.1235  %  ,  and  oven-cooling:  9.0306%.  Steaming-cooling process can be more in control of glucose and lipid profile than boiling-cooling process  and  oven-cooling  process.  Short  chain fatty acid  profiles  in  all  three processes show the greatest proportion is acetic acid, followed by acid propionate and the last is butyric acid. While the physical and chemistry properties of the digestion showed that steaming - cooling process can increase water levels and lowered pH. This study shows that Coleus tuberosus flour with the heating and cooling can be continued with increased resistant starch and provide physiological benefits to the profiles of glucose, lipids, SCFA and physical properties digestion. So the Coleus tuberosus starch with steaming - cooling process is expected to be utilized for the manufacture of functional foods for people with diabetes mellitus and hypercholesterolemia.
N1  - Laporan Penelitian Strategis Nasional 2013
A1  - Mutiara, Nugraheni
A1  - Siti, Hamidah
A1  - Windarwati, Windarwati
ER  -