A Comprehensive Review of Possible Resistant Starch in Getuk: Its Formation, Health Effects, and Potential Applications as Prebiotics

https://doi.org/10.22146/aij.v10i1.90208

Muhammad Iqbal Fanani Gunawan(1*)

(1) Universitas Tidar
(*) Corresponding Author

Abstract


This review aims to give a thorough understanding of how resistant starch is produced, how it affects health, and how it probably contains in traditional Indonesian snack called getuk. Resistant starch, a type of starch that resists digestion in the small intestine, has drawn a lot of attention. In order to learn more about resistant starch formation in getuk, this review includes a thorough study of the relevant databases, research articles, and scientific literature that is currently available. It explains the effects of various processing techniques, including cooking and cooling on the possible formation of resistant starch in the snack. The potential health implications of resistant starch consumption in getuk are also examined in this review. It has been discovered that resistant starch provides a number of advantages, such as improved glycemic management, prolonged satiety, gut microbiota modulation, increased mineral absorption, and a decreased risk of obesity, type 2 diabetes, and colorectal cancer. The primary cause of these effects is attributed to the fermentation of resistant starch by colonic bacteria, which results in the production of short-chain fatty acids and other bioactive substances. The review looks at Getuk’s potential uses as a resistant starch carrier in the creation of functional foods. The snack is a perfect candidate for adding extra bioactive substances such as fiber, and prebiotics to improve its nutritional profile and functional qualities because of its distinctive texture, flavor, and cultural importance. Overall, this review emphasizes the production of resistant starch during processing of getuk and indicates the potential health advantages of its ingestion. It offers insightful information about the importance of this traditional Indonesian snack as a carrier of resistant starch and its prospective uses in the creation of functional meals. To fully utilize getuk as a source of resistant starch in the production of functional foods, additional study is required to optimize processing methods, assess consumer acceptability, and explore novel formulations.


Keywords


Gelatinization; Getuk; Resistant Starch; Retrogradation; Steaming

Full Text:

PDF


References

Aji, P. P., Utama, M., 2020. Taste Test of Gethuk Lindri with Beetroot Substitution (In bahasa Uji Kesukaan Gethuk Lindri Dengan Substitusi Umbi Bit). Jurnal Culinaria, 2(2), 75-88.
Ardhiyanti, S. D., Kesbiantoro, B., Ahza, A. B., Faridah, D. N., 2017. Opportunities for Improvement of Type III Resistant Starch in Foodstuffs by Hydrothermal Method (In bahasa Peluang Peningkatan Pati Resisten Tipe III Pada Bahan Pangan Dengan Metode Hidrotermal). Iptek Tanaman Pangan, 12(1), 45-56.
Atmaja, I. M. P. D., 2019. Processing Gadung Root as a Basic Ingredient for Getuk (In bahasa Pengolahan Umbi Gadung Sebagai Bahan Dasar Getuk). Jurnal Gastronomi, 7(1), 69-75.
Atmaka, W. & Sigit, B. M. C., 2013. Effect of Various Sorbitol Concentrations on the Sensory, Chemical and Antioxidant Capacity Characteristics of Purple Sweet Potato Getuk (Ipomoea Batatas) During Storage (In bahasa Pengaruh Berbagai Konsentrasi Sorbitol Terhadap Karakteristik Sensoris, Kimia Dan Kapasitas Antioksidan Getuk Ubi Jalar Ungu (Ipomoea Batatas) Selama Penyimpanan). Jurnal Teknosains Pangan, 2(3), 43-50.
Basuki, W. W., Atmaka, W., Muhammad, D. R. A., 2013. Effect of Addition of Various Concentrations of Glycerol on the Sensory Characteristics, Chemistry and Antioxidant Activity of Purple Sweet Potato Getuk (Ipomoea Batatas) (In bahasa Pengaruh Penambahan Berbagai Konsentrasi Gliserol Terhadap Karakteristik Sensoris, Kimia Dan Aktivitas Antioksidan Getuk Ubi Jalar Ungu (Ipomoea Batatas)). Jurnal Teknosains Pangan, 2(1), 115-123.
Bojarczuk, A., Skapska, S., Khaneghah, A.M., Marszalek, K., 2022. Health benefits of resistant starch: A review of the literature. Journal of Functional Foods, 93, doi: 10.1016/j.jff.2022.105094
Chastelyna, A. J., Yasni, S., Faridah, D. N., 2023. Shelf Life Testing of High Protein Spice Flavored Getuk (In bahasa Pengujian Umur Simpan Getuk Tinggi Protein Citarasa Rempah). Jurnal Teknologi Pangan Dan Ilmu Pertanian (Jipang), 5(1), 1-7.
Handayani, I., Sujiman, 2019. Application of Kesumba Extract (Bixa Orellanna. L) as a Source of Natural Color and Antioxidant in Cassava Getuk (In bahasa Aplikasi Ekstrak Kesumba (Bixa Orellanna. L) Sebagai Sumber Pewarna Dan Antioksidan Alami Pada Getuk Singkong). Jurnal Penelitian Pascapanen Pertanian, 16(3), 137-146. doi: 10.21082/jpasca.v16n3.2019.137-146
Haralampu, S., 2000. Resistant Starch—A Review Of The Physical Properties And Biological Impact Of Rs3. Carbohydrate Polymers, 41(3), 285-292. doi: 10.1016/S0144-8617(99)00147-2
Hedemann, M., Knudsen, K., 2007. Resistant Starch For Weaning Pigs — Effect On Concentration Of Short Chain Fatty Acids In Digesta And Intestinal Morphology. Livestock Science, Volum 108, Pp. 175-177. doi: 10.1016/j.livsci.2007.01.045
Howling, D., 1980. The Influence Of The Structure Of Starch On Its Rheological Properties. Food Chemistry, 6(1), 51-61. doi: 10.1016/0308-8146(80)90006-0
Imanningsih, N., 2012. Gelatinization Profile of Some Flour-Starch Formulations for Estimation of Cooking Properties (In bahasa Profil Gelatinisasi Beberapa Formulasi Tepung-Tepungan Untuk Pendugaan Sifat Pemasakan). Penelitian Gizi Dan Makanan, 35(1), 13-22.
Interpares, P., Haryadi., Cahyanto, M. N., 2015. The Effect of Retrogradation on the Physicochemical Properties of Maize Starch Noodle and Its Prebiotic Potential) (In bahasa Pengaruh Retrogradasi Pada Pembuatan Sohun Pati Jagung Terhadap Karakteristik Fisikokimia Produk Dan Aktivitas Prebiotiknya. Agritech, 35(2), 192-199. doi: 10.22146/agritech.9406
Kamada, N., Chen, G., Inohara, N., Nunez, G., 2013. Control Of Pathogens And Pathobionts By The Gut Microbiota. Nature Immunology, 14(7), 685-690. doi: 10.1038/ni.2608
Katayama, K., Kitahara, K., Sakai, T., Kai, Y., Yoshinaga, M., 2011. Resistant and Digestible starch contents in Sweet potato Cultivars and Lines. J. Appl. Glyosci, 58, 53-59. doi: 10.5458/jag.jag.jag-2010_016
Koir, R. I., Devi, M., Wahyuni, W., 2017. Proximate Analysis and Organoleptic Test of Getuk Lindri Substituted with Gembili Tubers (Dioscorea Esculenta L) (In bahasa Analisis Proksimat Dan Uji Organoleptik Getuk Lindri Substitusi Umbi Gembili (Dioscorea Esculenta L)). Teknologi Dan Kejuruan, 40(1), 87-97. doi: 10.17977/um031v40i12017p087
Lesmes, U., Beards, E., Gibson, K. T., Shimoni, E., 2008. Effects Of Resistant Starch Type Iii Polymorphs On Human Colon Microbiota And Short Chain Fatty Acids In Human Gut Models. Journal Of Agricultural And Food Chemistry, Volum 56, 5415-5421. doi: 10.1021/jf800284d
Lestari, D. P. & Susanto, W. H., 2015. Preparation of Fermented King Banana (Musa Paradisiaca) Getuk with the Study of Cassava Tape Yeast Concentration and Fermentation Duration (In bahasa Pembuatan Getuk Pisang Raja Nangka (Musa Paradisiaca) Terfermentasi Dengan Kajian Konsentrasi Ragi Tape Singkong Dan Lama Fermentasi). Jurnal Pangan Dan Agroindustri, 3(1), 23-31.
Lestari, L. A., Lestari, P. M., Utami, F. A., 2014. Nutrient Content of Yogyakarta's Typical Food (In bahasa Kandungan Zat Gizi Makanan Khas Yogyakarta). 1st Red. Yogyakarta: Gadjah Mada University Press.
Mailhot W.C., P. J., 1988. Criteria Of Food Quality. I: P. Y, Red. Wheat Chemistry And Technology. St. Paul: American Association Of Cereal Chemists, 69-90.
Manners, D., 1968. The Biological Synthesis Of Starch. I: J. A. Radley, Red. Starch And Its Derivatives. London: Chapman And Hall, 66-90.
Maryam, Kasim, A., Novelina & Emriadi, 2016. Physical Characteristics of Starch from Fruit Seeds (In bahasa Karakteristik Fisik Pati Dari Biji Buah-Buahan). Jurnal Ilmiah Teknologi Industri (Sainti), 13(2), 143-153.
Miksusanti, Solihah, I., Permata, D., 2020. Root starch and resistant starch as prebiotics for health (In Bahasa: Pati Umbi-Umbian Dan Resisten Starch Sebagai Prebiotik Untuk Kesehatan). 1 Red. Pekalongan: Nem.
Ningsih, D. R., Elza, I., Waluyo, 2017. Review of physical, organoleptic properties, protein levels and calcium levels in variations of mixing tolo bean gum (Vigna unguiculata) (In Bahasa: Tinjauan Sifat Fisik, Organoleptik, Kadar Protein Dan Kadar Kalsium Padavariasi Pencampuran Getuk Kacang Tolo (Vigna Unguiculata)). Jurnal Teknologi Kesehatan, 13(1), 50-54.
Palguna, I. G. P. A., Sugiyono., Haryanto, B., 2013. Optimization of starch to water ratio and gelatinization temperature for the formation of type III resistant starch in sago starch (sago metroxylon) (In Bahasa: Optimasi Rasio Pati Terhadap Air Dan Suhu Gelatinisasi Untuk Pembentukan Pati Resisten Tipe Iii Pada Pati Sagu (Metroxylon Sagu)). Pangan, 22(3), 253-262.
Prado-Silva, L., Azevedo L., Oliveira J.A.C., Moreira A.P.M., Schmiele M., Chang Y.K., Paula F.B.A., Clerici M.T.P.S., 2014. Sesame And Resistant Starch Reduce The Colon Carcinogenesis And Oxidative Stress In 1,2-Dimethylhydrazine-Induced Cancer In Wistar Rats. Food Research International, Volum 62, 609-617. doi: 10.1016/j.foodres.2014.04.027
Putra, R. P., 2020. Prebiotic potential of modified banana flour using autoclave heating followed by retrogradation (In Bahasa: Potensi Prebiotik Tepung Pisang Yang Dimodifikasi Menggunakan Pemanasan Autoklaf Dilanjutkan Dengan Retrogradasi). Jurnal Pendidikan Teknologi Pertanian, 6(2), 349-360.
Remya, R., Jyothi, A.N., 2014. A Comparative Study on the Resistant Starch Content from Different Botanical Sources in Relation to their Physicochemical Properties. Journal of Root Crops, 41(1), 37-47.
Reyes-Moreno, C., Paredes-Lopez, O., 1993. Hard-To-Cook Phenomenon In Common Beans – A Review. Critical Review In Food Science And Nutrition, 33, 227-286.
Rosida., Yulistiani, R., 2013. The effect of the processing process on breadfruit resistant starch levels (Artocarpus altilis Park) (In Bahasa: Pengaruh Proses Pengolahan Terhadap Kadar Pati Resisten Sukun (Artocarpus Altilis Park)). Jurnal Teknologi Pangan, 5(1), 55-63.
Safitri, F. M., Ningsih, D. R., Elza, I., Waluyo, 2016. Development of Tolo Bean Extract as an Alternative Interlude Food Rich in Fiber (In Bahasa: . Pengembangan Getuk Kacang Tolosebagai Makanan Selingan Alternatif Kaya Serat). Jurnal Gizi Dan Dietetik Indonesia, 4(2), 71-80.
Steffe, J. F., 1996. Rheological Methods In Food Process Engineering. 2nd Red. East Lansing: Freeman Press.
Sugiyono, Pratiwi, R., Faridah, D. N., 2009. Modification of arrowroot starch (Marantha arundinacea) by autoclaving–cooling cycling to produce type III resistant starch (In Bahasa: Modifikasi Pati Garut (Marantha Arundinacea) Dengan Perlakuan Siklus Pemanasan Suhu Tinggi–Pendinginan (Autoclaving–Cooling Cycling) Untuk Menghasilkan Pati Resisten Tipe III). Jurnal Teknologi Industri Pangan, 20(1), 17-24.
Sunarti., 2018. Dietary Fiber in the Management of Metabolic Syndrome (In bahasa Serat Pangan Dalam Penanganan Sindrom Metabolik. 1 Red). Yogyakarta: Gadjah Mada University Press.
Vieira, A., Teixeira, M., Martins, F., 2013. The Role Of Probiotics And Prebiotics In Inducing Gut Immunity. Frontiers In Immunology, Volum 445, 1-12. doi: 10.3389/fimmu.2013.00445
Wang, S., Li, C., Copeland, L., Niu, Q., Wang, S., 2015. Starch Retrogradation: A Comprehensive Review. Comprehensive Reviews in Food Science and Food Safety, 14(5), 568-585.
Zhang, J., Wang, Z., Shi, X., 2009. Effect Of Microwave Heat/Moisture Treatment On Physicochemical Properties Of Canna Edulis Ker Starch. Journal Of The Science Of Food And Agriculture, 89(4), 653-664. doi: 10.1002/jsfa.3497



DOI: https://doi.org/10.22146/aij.v10i1.90208

Article Metrics

Abstract views : 1157 | views : 1136

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Muhammad Iqbal Fanani Gunawan

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.