Karakteristik dan Evaluasi Prebiotik Tepung Biji Cempedak (Artocarpus champeden)

This study aims to carry out chemical characterization and evaluate the prebiotic potential of cempedak (Arthocarpun champeden) seed flour. Cempedak seeds were processed by boiling and roasting, then dried and grinded. Boiled cempedak seed flour (BCF), roasted cempedak flour (RCF), and untreated cempedak seed flour (UCF) were analyzed proximately and measured the profiles of total starch and undigestable carbohydrates, which included resistant starch, total dietary fiber, insoluble dietary fiber, and soluble dietary fiber. Resistant starch content increased significantly (p