POTENSI TEPUNG PISANG KAPAS SEBAGAI SUMBER PATI RESISTEN MELALUI MODIFIKASI DI TINGKAT PATI
Abstrak: Studies on the
potential of kapas banana (Musa comiculata) flour as resistant starch source
were carried out through analysis of resistant starch content and starch
digestibility on the native and modified banana flour. Native banana flour was
prepared by drying the banana slice, ground and passed through an 80 mesh
screen. Modified banana flour was produced by spontaneous fermentation (roo m
temperature; 0,2, 24 and 36 ) and a toclaving ( 2 ̊C; 0, 5, 30 and 45 min) of t e banana slices
before drying process. The modification processes influenced the amount of
resistant starch and its digestibility. Spontaneous fermentation up to 12 h and
autoclaving up to 30 min increased the resistant starch content and
digestibility of kapas banana flour produced.
Kata Kunci: kapas banana,
spontaneous fermentation, autoclaving, resistant starch
Penulis: Sukmiyati Agustin
Kode Jurnal: jpkimiadd140662
