Modifikasi Proses Secara Fermentasi Spontan dan Otoklaf Pendinginan dalam Produksi Tepung Pisang

Abstract

New economical strategies are now considered for banana utilization, such as production of unripe banana flour. Studies on the modification process of banana flour production by spontaneous fermentation and autoclaving-cooling process were carried out on "var agung semeru" banana (Musa paradisiaca formatypica) . Native and modified banana flour were determined chemical composition and degree of crystalinity. Spontaneous sub merged fermentation was conducted on the banana slice for 24 h at room temperature, then followed by retrogradation process while used autoclaving process at 121°C for 15 min and cooling process at 4°C for 24 h. The result shown that spontaneous sub merged fermentation can decrease chemical compotition and crystalinity of banana flour. Retrogradation process can increase resistant starch. Modified banana flour contained highest resistant starch (45.83% ± 0.96 db) than native banana flour (l0.48% ± 0.06 db). X-ray diffraction pattern of banana flour was shown obvious differences as granule type C. Native banana flour has highest crystalinity of the starch granule than the others.