Della, Karissha Fritzi and Pratiwi, Mutiara and Cahyana, Purwa Tri (2018) Evaluation Of Resistant Starch Quality From Different Types Of Banana In Batter Coating Formulation To Reduce Oil Absorption In Fried Food. Bachelor thesis, Swiss German University.

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Abstract

This study was aimed to evaluate the effect of three different types of banana, Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) as the source of Resistant Starch on its effectiveness in reducing oil absorption by application in batter coating formulation to result in healthier fried food with lower fat content. Banana starch (RS2) was isolated through water alkaline extraction and modified through repeated cycle of autoclaving-cooling to obtain RS3. Amylose content, starch digestibility, water holding capacity and oil holding capacity analysis were done to evaluate the quality of RS2 and RS3 from each banana. RS2 and RS3 were applied in batter coating formulation at three substitution ratio (10%, 30% and 50%) and applied to product. The quality of RS applied in batter and battered product was evaluated on the following parameters: fat content, water retention capacity, coating pick up and sensory analysis. This study found that Raja Bulu banana RS2 and RS3 is expected to have the highest resistant starch content by the approach of starch digestibility and amylose content. Raja Bulu RS3 at 30% substitution ratio more optimum in reducing oil absorption of battered fried product which also proven for better acceptance in terms of sensory properties.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Musa Paradisiaca Formatypica; Musa Paradisiaca L.; Musa Paradisiaca L. Var Sapientum; Resistant Starch; Oil Absorption
Subjects:	T Technology > TP Chemical technology > TP248 Starch T Technology > TP Chemical technology > TP671 Oils and fats--Analysis
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Astuti Kusumaningrum
Date Deposited:	30 May 2020 09:24
Last Modified:	30 May 2020 09:24
URI:	http://repository.sgu.ac.id/id/eprint/660

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