Fakultas Pertanian Unhas

Fakultas Pertanian

 

Universitas Hasanuddin

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STUDI EKSPLORASI POTENSI TEPUNG BONGGOL PISANG SEBAGAI SUMBER ZAT PANGAN FUNGSIONAL
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STUDI EKSPLORASI POTENSI TEPUNG BONGGOL PISANG SEBAGAI SUMBER ZAT PANGAN FUNGSIONAL1)

“Study of the Potential banana hump flour as source of Food Functional1)

Noveryandi2), Nandi K. Sukendar3), Abu Bakar Tawali3)

ABSTRACT

Banana hump flour is resulted from milling processing of banana hump slice. This study focused on browning prevention and bleaching on banana hump flour. The purpose of this study were to determine the influence of sodium metabisulfite (Na2S2O5) concentration in preventing banana hump slice from browning and its influence on combining with immersing time on banana hump flour bleaching. Some treatments were applied to prevent browning. Firstly, the banana hump slice was immersed in sodium metabisulfite liquid with various concentration (0, 250, 500, 750, and 1000 ppm) then it was shaken for 70 minutes with speed of shaking 90 rpm on 28-30° C temperature. After that, it was dried in oven with blower for 8 hours and 30 minutes on 60°C temperature. Then it was refined using grinder machine before being sieved using 100 mesh sieve to obtain granulated of flour. While, treatment applied to banana hump bleaching were the immersing of banana hump flour on sodium metabisulfite liquid with various concentration (0, 250, 500, 750, and 1000 ppm) combining with variation of time immersing ( 1,2,3,4 and 5 minutes). Parameters measured from this research were color, water content, starch content, amylose content, amylopectin content, and qualitative test on fructo-oligosaccharide (FOS). The results in this study indicated that browning prevention by using 500, 750, and 1000 ppm sodium metabisulfite liquid was resulted uniform brightness which were brighter than those by using  0 and 250 ppm sodium metabisulfite liquid. While for bleaching, the result indicated that the immersing time on the highest concentration (1000 ppm sodium metabisulfite)  was not affected banana hump bleaching, thus test for the lower concentration was not conducted.  It was concluded that the optimum treatment of browning prevention was using sodium metabisulfite liquid 500 ppm. It resulted water content of 9.6%, starch of 19.2%, amylose of 6.7%, amylopectin of 93.3% and yield of 5.46%. Based on qualitative analysis, the flour contained fructo-oligosaccharide (FOS).

Keyword :Banana hump flour, sodium metabisulfite and fructo-oligosaccharide (FOS).

Submitted On:
20 May 2016
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