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All Journal Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Ronal Lumba
Program Studi Agroteknologi, Universitas Halmahera, Maluku Utara
Agriculture, Biological Sciences & Forestry Computer Science & IT

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MODIFIKASI TEPUNG PISANG “MULU BEBE” (Musa acuminata) INDIGENOUS HALMAHERA UTARA SEBAGAI SUMBER PANGAN PREBIOTIK Lumba, Ronal; Djarkasi, Gregoria; Molenaar, Robert
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 8, No 1 (2017): Jurnal Teknologi Pertanian (Teta)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.8.1.2017.16347

Abstract

"Mulu bebe" plantain (Musa acuminata) is a potential tropical fruit commodity in Indonesia, especially in the North Halmahera area where it can be used as part of food diversification. It is orange in color and no study has been done so far regarding physicochemical properties of starch and its resistant starch. This research was aimed to study the physical properties of “Mulu bebe” plantain flour modified through a spontaneous fermentation process combined with heating and cooling to increase the resistant starch content for use as a prebiotic food source. This study was designed as a completely randomized experiment (CRD) having 2 factors and three replications. The first factor is the spontaneous fermentation time consist of 0, 12, 24 and 36 hours and the second factor is without (0 minutes) and with 45 minutes heating. The result of length of fermentation time showed the lactic acid bacteria grow well during 36 hours fermentation, reaching 8,6 log cfu/ ml. Spontaneous fermentation process alone aid no effect on the physicochemical properties of flour produced, but the presence of heating and cooling process was significantly modified the physicochemical properties. Through the process of 36 hours fermentation, followed by heating at a temperature of 121oC for 45 minutes and cooling at 4 °C for 24 hours produced resistant starch content of 48.53% and in vitro starch digestibility 21,94%.
Analysis of The Composition Chemical Flours "Mulu Bebe" (Musa acuminata) Modification North Halmahera Indigenious as a Prebiotic Food Source Ronal Lumba; Masitah Yusniar
Media Ilmiah Teknologi Pangan (Scientific Journal of Food Technology) Vol 7 No 1 (2020): Scientific Journal of Food Technology (March)
Publisher : Master Program of Food Science and Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/MITP.2020.v07.i01.p01

Abstract

“Mulu bebe” banana (Musa acuminata) is one of the tropical fruit commodities that has the potential in Indonesia, specifically the North Halmahera region has a very high opportunity as a food diversification material. The aim of the study was to determine the chemical composition of "mulu bebe" banana flour produced through the modification of spontaneous fermentation and cooling heating as a prebiotic food source. This study using factorial Randomized Complete Design (CRD) with three replications. The first factor was the duration of spontaneous fermentation of 0, 12, 24 and 36 hours and the second factor was the length of heating, namely 0 and 45 minutes then continued with cooling at 4oC for 24 hours. The results of the chemical composition analysis of “mulu bebe” banana flour with spontaneous fermentation conservation and safety supplements against the chemical composition of banana flour produced were 7.21-10.68% water content, 1.84-2.74% ash content, crude fiber 0, 57 -2.61%, fat content from 0.93-1.44%, protein content from 3.55 to 4.21%, content from 45.63 to 69.24%. Changes in the chemical composition of the banana flour, caused by the fermentation process and the addition of supplements to sliced bananas before drying. This study obtained banana flour products which are low in fat, protein and carbohydrate content which indicated that the bebe banana flour products produced by contained resistant starch (RS) as prebiotic food source.
Co-Authors Christine Mamuaja Gregoria S. S. Djarkasi Maria F. Sumual Robert Molenaar Yusniar, Masitah