PENGARUH RASIO SEMOLINA DURUM DAN TEPUNG PISANG KEPOK TERHADAP KECERNAAN PATI DAN KARAKTERISTIK FETTUCCINE

• Main Authors: , MARANATHA NOVITA ARYANI, , Prof. Dr. Ir. Haryadi, M.App.,Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• Online Access: https://repository.ugm.ac.id/132582/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73118
• Institution: Universitas Gadjah Mada

Some Indonesian people have a bad eating pattern where carbohydrates were consumed too much. That habit gives many bad effects for health and diabetes are one of them which potentially occured. Therefore, Indonesia needs to diversification food products by means of the development food products with good functional value. One alternative product is a pasta made from durum semolina. This product has a good profile of starches and low glycemic index. In this study banana flour substitution will be done on making one type of pasta products are quite popular, the . This research was aimed to improve the utilization of kepok banana flour and investigate the effect of kepok banana flour substitution in the fettuccine on starch digestibily and characteristics product. Investigated characteristics of fettuccine were physicochemical properties which included the cooking properties (cooking time, cooking loss, and swelling index) as well as the textural properties of fettuccine (tensile strength, elongation, and the dried fettuccine strength). Starch digestibily which included starch digestion rate were analized in vitro, involving several enzymes such as α-amylase and amyloglucosidase. The results showed that the substitution of kepok banana flour in the manufacture of fettuccine affected physicochemical properties of the fettuccine itself. Several physicochemical properties such as cooking time, tensile strength, elongation, and the dried fettuccine strength were decreased as the substitution ratio were increased. Swelling index were not changed, while the cooking loss were increased significantly (P � 95%) due to the increasing substitution kepok banana flour. While, total starch and resistent starch produced were decreased as the substitution ratio were increased, but statistical analysis shown that there were no significant difference on product�s starch digestibily, including the rapidly and slowly digestible starch content on the product made from substitution kepok banana flour.