Mutu dan potensi brownies kukus sebagai pangan fungsional dengan substitusi tepung pisang modifikasi

Abstract

Banana (Musa Paradisiaca) is a good source of starch to modified into type III resistant starch (RS). One of the banana plantain types is uli variety which is found abundant in Bogor. The RS content in banana could be increased by starch modification. Modified banana flour (MBF) was prepared by spontaneous fermentation and autoclaving-cooling. The objectives of this study were to prepared steamed brownies using MBF and to determined the effect of modified banana flour (MBF) substitution in steamed brownies making toward product quality (organoleptic characteristics, physical, chemical, and value biological) and its potential as a functional food. Combination process of spontaneous fermentation and autoclaving-cooling could increased banana flour level of RS from 6.17% up to 9.19%, higher than autoclaving-cooling process (7.02%). MBF was contained high level of fiber up to 18.38%. High content of RS and dietary fiber were caused low starch digestibility of MBF (58.96%). MBF had a high RS III retention of steaming up to 70.71%. Therefore, MBF was still suitable to use as functional food ingredient. In this study, the MBF was applied to substitute the wheat flour in steamed brownies making. The steamed brownies was prepared using several substitution of MBF i.e. 70%, 80%, 90%, 100% from total weight of flour. To obtain the best substitution of MBF, the sensory properties of steamed brownies were evaluated by the panelist using hedonic and ranking test. Objective test was also conducted to analyze steamed brownies color and texture. The result showed that steamed brownies made of 70% MBF substitution was the most preferred product and contained higher RS (1.51%), dietary fiber (10.08%) and lower starch digestibility (45.96%) than product without MBF substitution. Therefore, this steamed brownies had a potential as functional food. Steamed brownies made of 70% MBF substitution could be claimed as a good source of fiber because it was contained 3.79 grams fiber/serving. Steamed brownies made of 70% MBF substitution consumption per serving was meet the needs of 15.16% dietary fiber per day based oan 2000 calories. In addition, this steamed brownies had a potential to reduce heart disease risk because it was contained 2.14 grams of SDF/serving.