5. KESIMPULAN DAN SARAN
5.1 Kesimpulan
Metode ekstraksi xilan tongkol jagung telah dikembangkan menggunakan peralatan yang lebih sederhana dan mudah diperoleh seperti
oven. Pemanasan tongkol jagung dalam oven 130-150
o
C selama 0.5 jam baik dengan satu atau dua siklus pemanasan dapat meningkatkan kadar xilan
dan XOS. Peningkatan suhu pemanasan oven dari 130
o
C hingga 150
o
C dan siklus pemanasan hingga dua kali tidak mempengaruhi kadar xilan tongkol
jagung. XOS tongkol jagung berpotensi sebagai prebiotik karena mampu
mendukung pertumbuhan L. plantarum kik dan B. longum ATCC 15707 dengan selisih pertumbuhan sebesar 1.2 hingga 1.7 unit log. XOS prebiotik
tongkol jagung dapat diaplikasikan sebanyak 5 basis tepung terigu dalam pembuatan kukis prebiotik sebagai model pangan fungsional dengan tekstur
yang lebih keras.
5.2 Saran
1. Metode ekstraksi xilan dalam oven dapat diteliti lebih lanjut pada suhu
yang lebih tinggi dengan rasio air yang lebih tinggi. 2.
Studi aplikasi XOS tongkol jagung dapat dilakukan pada berbagai produk pangan lain termasuk evaluasi sensori produk.
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LAMPIRAN
Lampiran 1. Analisis Proksimat Karakteristik Bahan Baku 1.
Kadar Air AOAC, 1995
Cawan dikeringkan dalam oven terlebih dahulu hingga beratnya konstan a. Kemudian cawan tersebut beserta sampel ditimbang dengan
berat sampel sekitar 2 gram b. Selanjutnya cawan beserta sampel dikeringkan dalam oven dengan suhu 102-105 °C selama 3 jam hingga
mencapai berat yang konstan. Cawan yang sudah kering dimasukkan ke dalam desikator selama 15
menit dan ditimbang hingga beratnya konstan c. Persentase kadar air dapat dihitung dengan rumus:
Keterangan: a = Berat cawan kosong gram
b = Berat cawan + sampel sebelum dikeringkan gram c = Berat cawan + sampel setelah dikeringkan gram
2. Kadar Abu AOAC, 1995
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