Wirawan Wira, Noor Harini, Damat Damat, Bambang Yudi Ariadi, Evika Sandi Savitri, Nguyen Ngoc Huu, Trias Agung Pakarti, Indah Nur Sobach
While bacteria-modified tannia (Xanthosoma sagittifolium (L.) Schott) flour has enhanced properties, it is open to further improvement. Resistant starch type III is beneficial in the attempts to control healthy body weight, blood sugar level, and digestion. Clarifies Autoclaving-Cooling process in 1 to 3 cycles, this research analyzed tannia starch fermented for 36 h with three microbial starters: Lactobacillus plantarum, lactic acid bacteria, and Bimo-CF. A randomized design involving nine treatments and three replications was executed to observe resistant starch content, swelling power, water solubility, color characteristics, and texture. All in all, the review reveals insight inti the Autoclaving-Cooling process boosted the resistant starch content in modified tannia starch from 22.79 % to 24.22 %, reduced the swelling power and water-soluble index from 29 % to 32 %, and toned down the brightness of color. Copyright: 2025 by the authors. Licensee ResearchersLinks Ltd, England, UK. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
University of Muhammadiyah Malang, Jl. Tlogomas No. 246, East Java, Malang, 65144, Indonesia; State Islamic University of Maulana Malik Ibrahim, Jl. Gajayana No.50, Malang, 65144, Indonesia; Tay Nguyen University, 567 Le Duan St., Dak Lak Province, Buon Ma Thuot City, 63100, Viet Nam; University of Brawijaya, Jl. Veteran No.10 – 11, Malang, 65145, Indonesia
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