The Effect of Processing and Cooling Methods on Coleus tuberosus in vitro Starch Digestibility

Coleus tuberosus, also known as black potato, is one of the Indonesian local tubers consumed a carbohydrate substituent. Therefore, this study aimed to examine effect processing and cooling methods on in vitro digestibility potato starch. Furthermore, two factors Randomized Block Design with 2x3 experimental design was used, which consisted (boiling, roasting, microwave) at room temperature 4 °C for 24 hours 3 repetitions. Black flour compared raw form, by assessing some parameters, namely Resistant Starch (RS), Slowly Digestible (SDS), Rapidly (RDS), Glycemic Index (GI). Also, analysis total starch, moisture, color performed, hence potatoes generally have 10% resistant starch (%wb). Different treatments cooking had significant (α = 0.05) moisture content, RS, RDS, SDS, GI, brightness (L), yellowness (b). subjected method followed lower RDS increased RS content. refrigeration 4°C reduced more than temperature. Contrarily, microwaved cooled showed higher digestion rate counterpart. Conclusively, reduces GI increases content tuberosus.