REVIEW PATI SEBAGAI MAKANAN FUNGSIONAL

Harni, Mimi and Anggraini, Tuty and Rini, Rini and Suliansyah, Irfan (2022) REVIEW PATI SEBAGAI MAKANAN FUNGSIONAL. In: seminar nasional membangun ekosistem pengetahuan dan novasi untuk mewujudkan kesejahteraan petani, 27 september 2022, politeknik pertanian negeri payakumbuh.

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Abstract

Tubers are domestic commodities that contain carbohydrates. This commodity can actually be used as a functional food ingredient which was previously only used as an energy source. Their functional properties not only come from the tubers but with a certain processing method can also maintain and even increase the functional values. The functional compounds contained in tubers are bioactive compounds. Some of the bioactive compounds found in tubers include saponins, bioactive proteins, phenolic compounds, glycoalkaloids, phytic acid, carotenoids, and ascorbic acid. These compounds are generally found in tubers that have not been specially cultivated by the community, including dyscorea, colocasia or maranta. One of the processing methods that can be carried out to improve the functional properties of tubers, especially starch, the resistant starch is the use of modification and Microwave Assisted Extract (MAE).

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