Study of Physical, Chemical, and Sensory Characteristics of Modified Square Banana Flour (Musa balbisiana)

https://doi.org/10.22146/ifnp.33729

Muhammad Nur Buwono(1*), Bambang Sigit Amanto(2), Esti Widowati(3)

(1) Department of Food Science and Technology, Universitas Sebelas Maret Surakarta
(2) Department of Food Science and Technology, Universitas Sebelas Maret Surakarta
(3) Department of Food Science and Technology, Universitas Sebelas Maret Surakarta
(*) Corresponding Author

Abstract


Amylose content related to the glycemic index, the higher the content of amylose the lower the glycemic index thus good for diets. Starch modification through fermentation using lactic acid bacteria can be used to increase amylose. In this experiment, modification of Square banana (Musa balbisiana) flour was conducted using Lactobacillus fermentum at certain concentration and fermentation time. This study used a Completely Randomized Factorial Designs (CRFD) with variation of fermentation time (24 hours, 48 hours, 72 hours) and concentration of bacteria starter (0.125%; 0.250%; 0.375% v/v) as the factor. Data were statistically analyzed using Two-Way ANOVA. The results showed that the variation of fermentation time and concentration of starter change physical, chemical, and sensory characteristic of the flour. Water absorption, protein content, and amylose content were increased. However whiteness index, swelling power, solubility, and moisture content were decreased. Pasting properties was change significantly after this modification process. Meanwhile, antioxidant activity and sensory characteristics did not significantly change. In conclusion, the characteristics of the modified flour offer opportunities for the development of square banana flour-based food products with high amylose which good for the diet.


Keywords


Amylose; fermentation time; Lactobacillus fermentum; square banana flour

Full Text:

PDF


References

AOAC, 2005. Official Methods of Analysis. Association of Official Analytical Chemists. Benjamin Franklin Station, Washington.

Anyasi, T.A., Jideani, A., Mchau, G., 2017. Effects of organic acid pretreatment on microstructure, functional and thermal properties of unripe banana flour. Journal of Food Measurement and Characterization: 99-110.

Aprianita, A., Vasiljevic, T., Bannikova, A., and Kasapis, S. 2014. Physicochemical Properties of Flours and Starches Derived from Traditional Indonesian Tubers and Roots. Journal Food Science Technology 2014 Vol. 51(12): 3669–3679.

Chung, H.J., Liu, Q., Lee, L., and Wei, D. 2011. Relationship Between The Structure, Physicochemical Properties And In Vitro Digestibility Of Rice Starches With Different Amylose Contents. Food Hydrocolloids 25 (2011): 968-975.

Collado, L.S., L.B. Mabesa, C.G. Oates and H. Corke. 2001. Bihon-type of Noodles from Heat Moisture Treated Sweet Potato Starch. Journal Food Science, Vol.66 (4): 604-609.

El-Ghaish, S., Dalgalarrondo, M., Choiset, Y., Sitohy, M., Ivanova, I., Haertle, T., and Chobert, J.M. 2010. Characterization Of A New Isolate of Lactobacillus fermentum IFO 3956 From Egyptian Ras Cheese With Proteolytic Activity. European Food Research and Technology 230: 635-643.

Ezekiel, O.O., Aworh, O.C., Blaschek, H.P., and Ezeji, T.C. 2010. Protein Enrichment of Cassava Peel by Submerged Fermentation with Trichoderma viride (ATCC 36316). African Journal of Biotechnology Vol. 9 (2):187-194.

Fardiaz, D., Nuri Andarwulan, Hanny Wijaya and Ni Luh Puspitasari. 1992. Petunjuk Praktikum Teknik Analisa Sifat Kimia dan Fungsional Komponen Pangan. Institut Pertanian Bogor Press. Bogor.

Fossi B.T., Tavea F., Jiwoua C., and Ndjouenkeu R. 2011. Simultaneous Production of Raw Starch Degrading Highly Thermostable α-Amylase and Lactic Acid by Lactobacillus fermentum 04BBA19 in Fermentation for Simultaneous Production of Thermostable a-Amylase and Lactic Acid. African Journal Of Biotechnology 10(34):6564-6574.

Frei, M., Siddhuraju,P., and Becker K. 2003. Studies On The In Vitro Starch Digestibility And The Glycemic Index Of Six Different Indigenous Rice Cultivars From The Philippines. Food Chemistry 83 (2003): 395–402.

Gutierrez, L.T., Uco, J.G.T., Guerrero, L.A.C., and Ancona, D.B. 2007. Isolation and Structure Investigations of Square Banana (Musa balbisiana) Starch. Starch/Stärke 59: 326–333

Haydersah J., Chevallier, I., Rochette, I., Mouquet-Rivier, C., Picq, C., Marriane-Pepin, T., Icard-Verniere, C., and Pierre-Guyot, J. 2012. Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours. Journal of Food Science Vol. 77(8): 466-471.

Hunaefi, D., Riedel, H., Akumo, D.N., Gruda,N., and Smetanska, I. 2013. Effect of Lactic Acid Bacteria Fermentation on Rosmarinic Acid and Antioxidant Properties of in vitro Shoot Culture of Orthosiphon aristatus as a Model Study. Food Biotechnology 27:152–177.

Igbabul, B.D., Bello, F.A., and Ani, E.C. 2014. Effect of fermentation on the proximate composition and functional properties of defatted coconut (Cocos nucifera L.) flour. Sky Journal of Food Science Vol. 3(5): 34 – 40.

Jayus, Setiawan D., and Giyarto. 2016. Physical and Chemical Characteristics of Jackfruit (Artocarpus heterophyllus Lamk.) Seeds Flour Produced Under Fermentation Process by Lactobacillus plantarum. Agriculture and Agricultural Science Procedia 9 ( 2016 ): 342 – 347.

Jenie, B.S.L., Putra R.P., and Kusnandar F. 2012. Fermentasi Kultur Campuran Bakteri Asam Laktat dan Pemanasan Otoklaf Dalam Meningkatkan Kadar Pati Resisten dan Sifat Fungsional Tepung Pisang Tanduk (Musa paradisiaca Formatypica). Jurnal Pasca Panen 9 (1) : 18-26.

Juliano, B.O.A. 1971. Simplified assay for milled-rice amylose. Cereal Science Today 16: 334-340, 360.

Kohajdova, Z. and Karovicova,J. 2007. Fermentation Of Cereals For Specific Purpose. Journal of Food and Nutrition Research Vol.46(2): 51-57.

Leach, H.W., Mc Cowen, L.D., and Schoch T.J. 1959. Structure of The Starch Granules. In: Swelling and Solubility Patterns of Various Starches. Cereal Chemistry 36: 534-544.

Lidiasari, S., Merynda, I.S., and Syaiful, F. 2006. Pengaruh Perbedaan Suhu Pengeringan Tepung Tapai Ubi Kayu Terhadap Mutu Fisik Dan Kimia Yang Dihasilkan. Jurnal Ilmu-Ilmu Pertanian Indonesia Vol. 8(2):141 – 146.

Mir, J.A., Srikaeo,K., and Garcia, J. 2013. Effects Of Amylose And Resistant Starch On Starch Digestibility Of Rice Flours And Starches. International Food Research Journal 20(3): 1329-1335.

Molyneux, P. 2004. The Use of The Stable Free Radical Diphenylpicrylhydrazyl (DPPH) For Estimating Antioxidant Activity. Songklanakarin Journal Science Technology 26(2) : 211-219.

Noda, T., Nishiba, Y., Sato, T., and Suda, I. 2003. Properties of Starches from Several Low-Amylose Rice Cultivars. Cereal Chemistry 80(2):193–197.

Numfor, F.A., Walter Jr, W.M., and Schwartz, S.J. 1995. Physicochemical Change in Cassaa Starch and Flour Associated with Fermentation: Effect on Textural Properties. Starch/Starke 47(3): 86-91.

Nurdjanah, S., Musita, N., and Indriani,D. 2011. Karakteristik Biskuit Coklat Dari Campuran Tepung Pisang Batu (Musa Balbisiana Colla) dan Tepung Terigu pada Berbagai Tingkat Substitusi. Jurnal Teknologi dan Industri Hasil Pertanian Vol.16(1).

Nurhayati, Jenie B.S.L., Widowati S., and Kusumaningrum H.D., 2014. Komposisi Kimia dan Kristalinitas Tepung Pisang Termodifikasi Secara Fermentasi Spontan dan Siklus Pemanasan Bertekanan-Pendinginan. AGRITECH Vol. 34 (2): 146-150.

Obadina, A.O., Fegha, G.D., and Olugbile, A.O. 2013. Effect of Fermentation Periods on Chemical and Physicochemical Properties of Cocoyam Starch. Starch/ stärke 65: 747-752.

Sani A.I., Guyot J.M., and Guyot J.P. 2002. New Efficient Amylase-Producing Strains of Lactobacillus plantarum and L. fermentum Isolated From Different Nigerian Traditional Fermented Foods. International Journal of Food Microbiology 72 (2002): 53–62.

Santoyo, MC., Loiseau, G., Sanoja, RR., and Guyot, JP. 2003. Study of starch fermentation at low pH by Lactobacillus fermentum Ogi E1 reveals uncoupling between growth and a-amylase production at pH 4.0. International Journal of Food Microbiology 80: 77 – 87.

Rizello, C.G., Lorusso, A., Russo, V., Pinto, D., Marzani, B., and Gobbetti, M. 2017. Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria. International Journal of Food Microbiology 241: 252–261.

Soh, H.N., Sissons, M.J., and Turner, M.A. 2006. Effect of Starch Granule Size Distribution and Elevated Amylose Content on Durum Dough Rheology and Spaghetti Cooking Quality. Cereal Chemistry 83(5): 513–519.

Tavea, F., Fossi, B.T., Takop, N.G., and Njouenkeu, R. 2016. Extracellular Highly Thermostable α-Amylase from a Strain of Lactobacillus fermentum: Production and Partial Characterization. Journal of Microbiology Research 2016 Vol. 6 (3): 47-54.

Yenrina, R., Azima, F., and Saputra, A. 2015. Chemical and Microbiological Properties of Mogaf (Modify Garut Flour) from Arrowroot Tuber (Maranta Arundinaceae L.) Fermented Spontaneously with Different Time. American International Journal of Contemporary Research Vol.5(2): 104-109.

Yi,C. Yang, Y., Zhou, S., and He, Y. 2016. Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles. Cereal Chemistry 07 2016.

Zarubica, A.R., Miljkovic, M.N., Purenovic, M.M., and Tomic, V.B., 2005. Colour Parameters, Whiteness Indices and Physical Features Of Marking Paints for Horizontal Signalization. Facta Universitatis Series: Physics, Chemistry and Technology Vol. 3(2): 205-216.



DOI: https://doi.org/10.22146/ifnp.33729

Article Metrics

Abstract views : 4412 | views : 4394

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.