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.

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