Skripsi:Fermentasi Pati Resisten pada Tahu Koro OlehClostridium butyricumBCC B2571 dan Eubacterium rectaleDSM 17629

Abstract

Resistant starch is a starch fraction which is not digested by human starch degrading enzyme and would be fermented by bacterial in the colon to produce short chain fatty acid (SCFA). Fermentation productsdependon the type of substrate and microbes available. This research was aimedto analyze the profile of SCFA produced from resistant starch in Canavalia ensiformisbean curd fermented by Clostridium butyricumBCC B2571 and Eubacterium rectaleDSM 17629. The fermentation was held in 36 hours with C. ensiformisbean curd that contain 16.04- 17.94% of resistant starch and compared to hi maize starch. The results showed similiar pattern of SCFA production from the different substrate and bacteria used. The highest production with C.butyricumoccured at 36 hours fermentation with concentration of acetate, propionate, and butyrate were 51.59, 35.57, 22.05 mM. At the same time, E.rectale was produce the highest concentration of acetate, propionate, and butyrate were 49.70, 34.77, 24.68 mM.