PERUBAHAN KOMPOSISI PATI PADA TEPUNG PISANG KAPAS (Musa comiculata) TERMODIFIKASI SECARA FERMENTASI SPONTAN DAN LAMA PEMANASAN BERTEKANAN-PENDINGINAN
Abstrak: Kapas banana is a
source of carbohydrate that can used as flour. Physical and chemical properties
of the natural flour have abstacle that caused limited apllication for food
product. Banana flour can be modified by spontaneous fermentation and
autoclaving -cooling to increase the function of the flour. This study aims to
determine strach, amylose and amy lopectin content. This experiment used
completely randomized design with two factorial and three replication. The
first factor was spontaneous fermentation in 0, 12, 24, and 45 hour, whereas
the other was autoclaving - cooling in 0 , 15 , 30 and 45 minute. Result of the
experiment showed that modification of spontaneous fermentation and autoclaving
the affect the characteristic of kapas banana flour . The content of starch,
amylose, and amylopectin in the kapas banana flour are 58.56-71.70 %,
14.58-20.46 %, and 39.66-54.03 % respectively.
Penulis: Miftakhur Rohmah
Kode Jurnal: jpkimiadd140663
