Mutiara Nugraheni, Umar Santoso, Windarwati
This research aims to know the antioxidant activity and the levels of resistant starch of C. tuberosus on different processing methods. Processing methods used were boiling and baking. Bioactive compounds being evaluated is the number of total phenolic and flavonoid. Evaluation of antioxidant activity is performed with the DPPH method. The evaluation of the levels of resistant starch was done in an enzymatic method. The results showed that levels of total phenolic and flavonoid demonstrate a tendency to decline with the processing. The existence of the processing process increased the antioxidant activity of boiled C. tuberosus and C. tuberosus flake. The processing increases the levels of resistant. The levels of resistant starch in raw C. tuberosus were10.24 ± 0.37%; boiled C. tuberosus 15.42 ± 0.96%; and C. tuberosus flake 44.09 ± 0.07%. The decrease in serum glucose in boiled C. tuberosus was 47.41% whereas C. tuberosus flake was 54.94%. The results of this study indicate that processing (boiling and baking) can increase the antioxidant activity and the levels of resistant starch. © 2019 The Author(s).
Culinary Art Education Department, Yogyakarta State University, Indonesia; Department of Food and Agricultural Product Technology, Gadjah Mad University, Indonesia; Dr. Sardjito General Hospital, Yogyakarta, Indonesia
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