Mutu dan potensi roti manis sebagai pangan fungsional dengan substitusi tepung pisang modifikasi

Abstract

Banana (Musa paradisiaca) is a nutritious and contain high carbohydrate content. One of the banana plantains type is uli variety which is found abundant in Bogor. Plantains are suitable to be processed into banana flour because of their high carbohydrate content. Banana flour is a potential food ingredient as prebiotic source (RS). The resistant starch (RS) content as the prebiotic in banana flour could be increased by starch modification. Modified banana flour (MBF) was prepared by spontaneous fermentation and autoclaving-cooling. In this study the MBF was applied to substitute the wheat flour in sweet bread making. The sweet bread was prepared using several substitutions of MBF in example a 20%, 30% and 40% from total weight of flour. To obtain the best substitution of MBF, the sensory properties of sweet breads were then evaluated by the panelist using hedonic rating and ranking test. Objective test was also conducted to analyze the color and texture of the bread. The result showed that sweet bread made of 20% MBF substitution was the most preferred product and contained higher RS (1.45%), dietary fiber (4.52%) and had lower starch digestibility (45.63%) than product without MBF substitution. The controlled sweet bread only contained 0.55% (w/v) RS, 2.43% dietary fiber and 85.53% of starch digestibility. These results suggested that sweet bread made of 20% MBF substitution was potential as functional food due to its high RS and dietary fiber contents and low digestibility value which are suitable for people on diet or diabetic patients and also promote healthy digestive tract as prebiotic.