Pengaruh Teknologi Ekstrusi terhadap Perubahan Kandungan Serat Pangan Larut: Studi Meta-Analisis
DOI:
https://doi.org/10.31004/joecy.v6i1.8460Keywords:
Ekstrusi, meta-analisis, polisakarida, serat pangan larutAbstract
Serat pangan (dietary fiber) merupakan salah satu bagian tanaman atau karbohidrat analog yang tahan terhadap pencernaan dan penyerapan di usus kecil manusia, tetapi dapat difermentasi pada usus besar. Berdasarkan kelarutannya, serat pangan terdiri dari serat pangan larut dan serat pangan tidak larut. Serat larut diantaranya pektin, mucilages dan gum, serat tidak larut yaitu selulosa, hemiselulosa dan lignin. Serat pangan yang berkualitas memiliki kandungan serat pangan larut minimal 10%, tetapi serat tidak larut umumnya memiliki jumlah yang lebih besar dibandingan serat pangan larut. Peningkatan serat pangan larut dapat dilakukan dengan beberapa metode, salah satunya dengan ekstrusi. Penelitian ini bertujuan untuk mengetahui pengaruh kondisi ekstrusi seperti suhu dan kecepatan ulir terhadap perubahan kandungan serat pangan larut melalui studi meta-analisis. Penelitian ini terdiri dari perumusan pertanyaan penelitian, penentuan kriteria inklusi dan eksklusi, pencarian literature, ekstraksi data dan analisis statistik menggunakan aplikasi OpenMEE. Analisis data menggunakan nilai ukuran efek Hedges’d (standardized mean difference/SMD) dengan selang kepercayaan 95% (confidence interval/CI) yang dikumpulkan pada model efek acak (random model effect). Hasil penelitian menunjukkan overall effect size pada serat pangan larut 3,845 dengan p-value < 0,001 bermakna terjadinya peningkatan secara signifikan. Hal ini dikarenakan pada proses ekstrusi terjadi pemutusan ikatan glikosidik β-1,4 pada serat tidak larut dan mengalami transisi menjadi serat larut. Analisis subgroup menunjukkan kondisi suhu dan kecepatan ulir, dapat meningkatkan kualitas serat pangan. Suhu dengan selang 100 < x ≤ 130◦C dan kecepatan ulir selang 100 < x ≤ 200 rpm, menunjukkan peningkatan serat pangan larut.
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