Philippine Journal of Science
152 (1): 173-183, February 2023
ISSN 0031 – 7683
Date Received: 31 Jan 2022
Effect of Debranching Pullulanase
for Resistant Starch Levels and Prebiotic
Properties of High Carbohydrate Foods:
Meta-analysis Study
Muhammad Isra1, Dimas Andrianto2,3*, and R. Haryo Bimo Setiarto4
1Department of Biology, Universitas Negeri Gorontalo, Gorontalo 96119 Indonesia
2Department of Biochemistry, IPB University, Bogor 16680 Indonesia
3Halal Science Center, IPB University, Bogor 16127 Indonesia
4Research Center for Applied Microbiology,
National Research and Innovation Agency (BRIN)
Jl. Raya Jakarta-Bogor Km. 46, Cibinong Science Center,
Cibinong 16911 West Java, Indonesia
*Corresponding author: dimasandrianto@apps.ipb.ac.id
[Download]
Isra M et al. 2023. Effect of Debranching Pullulanase for Resistant Starch Levels and Prebiotic
Properties of High Carbohydrate Foods: Meta-analysis Study . Philipp J Sci 152(1): 173–183.
https://doi.org/10.56899/152.01.12
ABSTRACT
Debranching is one of the enzymatic modifications of starch widely used in analyzing the increased levels of resistant starch (RS) in foodstuffs. However, this modification has a varying effect on each type of high-carbohydrate food. This study aims to analyze the effect of the debranching pullulanase modification in increasing the levels of RS and prebiotic properties of high-carbohydrate foods. This study used 28 articles that were analyzed and selected through the PRISMA guide method from 10.302 selected libraries. Secondary data will be analyzed based on the percentage of Effect Size Hedges’d (standardized mean difference/ SMD) and confidence interval (CI) values using OpenMEE software. The results showed that the pullulanase debranching enzyme method significantly increased levels of RS and prebiotic properties (SMD 2.395; CI 95% p < 0.001). In conclusion, this study confirmed that the pullulanase debranching enzyme method had a significant effect with a 95% CI in increasing the levels of RS and prebiotic properties of high-carbohydrate foods.