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PENGEMBANGAN PRODUK TEPUNG PISANG KAYA PATI RESISTEN SEBAGAI PANGAN MODEL FUNGSIONAL
(Product Development of Resistant Starch-Rich Banana Flour as Functional Foods)

Betty Sri Laksmi Jenie1), Harsi D. Kusumaningrum1), Sri Widowati2)
1)Dep. Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, IPB,
 2)Balai Besar Penelitian dan Pengembangan Pasca Panen Pertanian

Pati pisang varietas uli (Musa paradisiaca) dimodifikasi oleh proses fermentasi selama 24 jam pada chip pisang yang diikuti oleh proses pemanasan otoklaf dan pendinginan untuk meningkatkan kadar pati resisten tepung pisang. Tepung pisang modifikasi (TPM) kaya pati resisten digunakan sebagai tepung pensubstitusi terigu pada pembuatan     cookies, roti dan brownies. Hasil penelitian menunjukkan bahwa proses modifikasi secara signifikan mampu meningkatkan kadar pati resisten menjadi 0.19% dari kadar pati resisten tepung pisang alami (6.17%). Evaluasi sensori menunjukkan bahwa produk yang paling disukai panelis yaitu substitusi tepung pisang modifikasi 60% untuk cookies, 20% untuk roti dan 70% untuk brownies.  Kadar pati resisten pada produk pangan cookies adalah (3.68%), roti (1.45%) dan brownies (1.51%).

Banana flour of “uli” plantain variety (Musa paradisiaca) was modified to increase the resistant starch content as prebiotic.  Banana chips were first fermented for 24 h  followed by autoclaving-cooling. The modification process significantly increased the RS content (9.19%) and dietary fiber content (17.27%) of MBF. Index glycemic  (IG) of MBF evaluated using volunteers was moderate (61.2). The modified RS-rich banana flour (MBF) was then formulated to substitute the wheat flour (WF) into bakery and steamed products i.e. cookies, bread and brownies cake. The amount of MBF substitution significantly affected on the sensory evaluation of the products. The highest rank of each product according to the panelists were obtained at different  level of MBF substitution of 40%, 20%, and 70%, for cookies, bread and brownies, respectively. Different MBF formulations and baking and steaming process  contributed to the RS contents of the products  with the highest RS content was found in cookies (3.68%), followed by brownies (1.51%) and bread (1.45%). Starch digestibility of the products were low i.e. 47.74% (cookies), 45.63% (bread), and 45.91% (brownies) and these values correlated with the relatively low index glycemic predictive (IGp) i.e. 61,2 (cookies); 83,8 (bread); and 55,2 (brownies), while IGp of wheat flour bread was quite high (94,0).