OPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTIC

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dc.contributorBalai Besar Litbang Pascapanen Pertanian, Kementrian Pertanian Jl. Tentara Pelajar No.12, Ciwaringin, Kota Bogor, Jawa Barat, Indonesia.en-US
dc.creatorSukasih, STP, MSi, Ermi; Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Indonesia
dc.creatorWidaningrum, nFN
dc.creatorSetyadjit, nFN
dc.creatorHaliza, Winda
dc.date2021-07-13
dc.date.accessioned2021-09-07T02:54:47Z
dc.date.available2021-09-07T02:54:47Z
dc.descriptionThe banana of CV. Mas Kirana off-grade can be processed into banana flour with high resistant starch content which functions as a prebiotic. This study aims to optimize the content of resistant starch (RS) type 3 in the produce of banana flour. Modified banana flour cv. Mas Kirana with highest RS content will then be used to substitute skim milk in making prebiotic banana yogurt and are analyzed for its sensory properties. Data were processed using design expert 11.0 with three factors, namely X1 (Lactic acid bacterial concentration (LAB), X2 (fermentation time), X3 (retrogradation time). The optimization result was 109 CFU/mL of lactic acid bacteria concentration, 24 hours of fermentation time, and 37,60 hours of retrogradation time. The resulting banana flour cv Mas Kirana has 83,95% of resistant starch, 29,24% of yield, 3,60 of logarithmic lactic acid bacteria, and 4,49 of pH value. Its application to the production of banana yoghurt prebiotic replacing 80% skim milk, was acceptable to panelists in terms of color, aroma, viscosity, taste, and overall acceptance.en-US
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dc.identifierhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/11908
dc.identifier10.21082/jpasca.v18n1.2021.9-20
dc.identifier.urihttps://repository.pertanian.go.id/handle/123456789/13480
dc.languageeng
dc.publisherBalai Besar Penelitian dan Pengembangan Pascapanen Pertanianen-US
dc.relationhttp://ejurnal.litbang.pertanian.go.id/index.php/jpasca/article/view/11908/9841
dc.rightsCopyright (c) 2021 Jurnal Penelitian Pascapanen Pertanianen-US
dc.rightshttp://creativecommons.org/licenses/by-sa/4.0en-US
dc.sourceJurnal Penelitian Pascapanen Pertanian; Vol 18, No 1 (2021): Jurnal Penelitian Pascapanen Pertanian; 9-20en-US
dc.source2541-4054
dc.source0216-1192
dc.subjectbanana; resistant starch; yoghurt; prebiotic;en-US
dc.titleOPTIMIZATION OF RESISTANT STARCH FROM BANANA FLOUR CV. MAS KIRANA OFF GRADE TO PRODUCE YOGURT PREBIOTICen-US
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion
dc.typePeer-reviewed Articleen-US
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