Microwave heat treatment is one of the most widely used starch physical

modification techniques in analyzing the increase in resistant starch levels in

foodstuffs. However, this technique has varying effects on each type of high-

carbohydrate food. This study aims to analyze the type of carbohydrate food that

significantly increases the levels of resistant starch and prebiotic properties by the

microwave heat treatment technique. This study used 31 articles that were

analyzed and selected through the PRISMA guide method from 11.232 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 meta-analysis results showed that the microwave

heat treatment method on high-carbohydrate foods had a significant effect on

increasing levels of resistant starch and prebiotic properties (SMD 2.755; 95% CI:

2.106 to 3.403; P <0.001). Based on the meta-analysis results, it can be

concluded that the microwave heat treatment technology has a significant effect

with a 95% confidence level in increasing levels of resistant starch and prebiotic

properties in high-carbohydrate foods.

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