Food Research 5 (1) : 124 - 131 (February 2021)

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Physical and chemical characteristics of enzymatically modified Batu banana
(Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica)
flours
1,2,*
Afifah, D.N., 1Stephanie, 1Aulia, A., 1,2Rahadiyanti, A., 1,2Kurniawati, D.M.,
1,2
Rustanti, N., 1,2Anjani, G.,3Arifan, F. and 4Widyastiti, N.S.
1
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, 50275,
Indonesia
2
Center of Nutrition Research (CENURE), Universitas Diponegoro, Semarang, 50275, Indonesia
3
Department of Industrial Technology, Vocational School, Universitas Diponegoro, Semarang, 50275,
Indonesia
4
Department of Clinical Pathology, Faculty of Medicine, Universitas Diponegoro, Semarang, 50275,
Indonesia
Article history:
Abstract
Received: 22 June 2020
Received in revised form: 14
July 2020
Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are
Accepted: 28 November 2020 two food commodities with high resistant starch content. The later has been suggested to
Available Online: 5 prevent colorectal cancer. Modifications of these, into flour via the addition of pullulanase
December 2020 enzymes and autoclaving-cooling method are expected to improve the quality. The
Keywords:
physical characteristics, levels of resistant starch, amylose, amylopectin and in vitro
Batu banana, digestibility of enzymatically modified banana starches were determined. Therefore, a
Enzymatic modified, descriptive study was performed with untreated Batu banana flour (TP), autoclaving-
Kepok banana, cooling (AC), autoclaving-cooling + pullulanase enzyme (AC + E), and autoclaving-
Resistant starch
cooling + pullulanase enzyme + autoclaving-cooling (AC + E + AC). The granular
DOI: morphology, water absorption, and swelling ability were evaluated as physical
https://doi.org/10.26656/fr.2017.5(1).289
characteristics. Amylose, amylopectin content, and starch digestibility were evaluated as
chemical characteristics. Based on SEM, the analysis of granular morphology showed
structural modification in both treatments, although Batu banana flour showed greater
water absorption and swelling ability, with and without AC + E + AC. However, both
samples demonstrated better outcomes, in terms of high levels of starch resistance, low
amylose, high amylopectin, and low in vitro digestibility after treatment with AC + E +
AC.

1. Introduction In addition, data from the American Cancer Society

reported the existence of two risk factors, encompassing
Colorectal cancer is one of the most common cancer the modified, including obesity, unbalanced diet, low
events, and the third-largest cause of cancer-related death physical activity, smoking, as well as long-term alcohol
in men and women worldwide, with 130,000 new cases consumption, and the non-modifiable, comprising age,
diagnosed each year. This incidence is expected to race, family history, and a history of chronic
increase by 60% in the year 2030 (Birt and Philips, inflammatory diseases of the intestine (American Cancer
2014), especially in developing countries. The incidence Society, 2017). The study hypothesis by O’Keefe et al.
in Indonesia was 12.8 out of 100,000 adult populations, (2015) used to explain these risks is determined by the
with a mortality of 9.5% total cancer cases. In 2013, the possible interaction between diet and microbiota.
estimate of 70,000 new cases was reported, with around Moreover, the high incidence amongst the group resulted
25,000 related deaths (Rojas-Puentes et al., 2014). from the low intake of fiber and resistant starch,
Cumulatively, the risk of colorectal cancer was projected alongside high saturated fat consumption (O’Keefe et al.,
at 1 in 20 people (5%) (Kemenkes, 2017). 2015).
Colorectal cancer is an abnormality of cells of the Resistant Starch (RS) is defined as a starch fraction
large intestinal tissue, comprising the colon and rectum.
*Corresponding author. eISSN: 2550-2166 / © 2020 The Authors. Published by Rynnye Lyan Resources
Email: d.nurafifah.dna@fk.undip.ac.id
 125 Afifah et al. / Food Research 5 (1) (2021) 124 - 131

or degradation product that resist digestion in the small sugar (Fuentes-Zaragoza et al., 2010). The resistant
intestine and are also resistant to hydrolysis by digestive property is influenced through the use of autoclaving-
enzymes (Shin et al., 2004; Fuentes-Zaragoza et al., cooling and pullulanase, an enzyme adopted to disrupt
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2010). However, starch has also been grouped as a form the branching bonds of amylopectin (debranching)
of dietary fiber (Musita, 2009; Fuentes-Zaragoza et al., molecule, to produce raw materials in the form of short-
2010). Starch also has the advantage to serve as a chain amylose (Reddy et al., 2008). This enzyme also
prebiotic, compared to Fructo Oligosaccharide (FOS) helps in the innovation of food production (Reddy et al.,
and inulin, resulting from the ability to bind and maintain 2015). In addition, autoclaving-cooling treatment is
fecal water level. This material, therefore, is unable to adopted because of the ability to reduce starch
cause constipation and flatulence after consuming large digestibility and increase type III resistance (Sugiyono et
quantities (Nugent, 2005; Setiarto et al., 2015). The al., 2009). Hence, a combination of both techniques is
numerous health benefits of RS including glycemic expected to yield methylated amylose, and consequently
response reduction, ability to lowers blood cholesterol, elevate the level of RS (Nurhayati et al., 2014).
serve as a functional probiotic, and also cause an
increase in the production of short-chain fatty acid There have been limited applications of pullulanase
(SCFA) (Nugent, 2005). This is particularly generated enzymatic modifications together with autoclaving-
through fermentation in the intestine and is characterized cooling. This study, therefore, aimed to evaluate the
by the ability to inhibit cancer cell growth (Yafeng et al., effect of enzymatic treatment on Batu and Kepok banana
2016), as seen with butyric acid (Nugent, 2005; Ahmad flours, based on physical characteristics (microstructure
et al., 2014), which hinders proliferation in the affected and morphology, water absorption, and swelling ability),
colon. Also, there have been reports on the ability to resistance, amylose and amylopectin content, and in vitro
induce apoptosis in vitro and in vivo by inhibiting digestibility. Based on the literature review, the
Histone Deacetylase (HDAC) enzyme activity (Purwani modifications are expected to improve product
et al., 2012). Moreover, starch resistance in food elevates characteristics.
intrinsic physiological effects, including the tendency to
be fermented by commensal intestinal bacteria (Musita, 2. Materials and methods
2009). 2.1 Preparation making banana flours
This starch staple is identified in rice, potatoes, corn, Furthermore, Batu banana was obtained from
beans, and bananas. Of interest, bananas were selected as Rasamala Market, Semarang city of Central Java
a raw material in this study, due to one of the Indonesia, while the Kepok variety was procured from
horticultural commodities that are very likely be used in Jangli Market, Semarang city of Central Java Indonesia.
food diversification and food security in Indonesia Both samples were peeled and sliced with a thickness
(BPTP Lampung, 2011). Banana flour is prepared from of±1 cm before processed into flour by drying in a
unripe banana into a semi-processed product by using the microwave for 20 mins, followed by sieved with 80
drying method to possibly overcome the perishable mesh sieves become the flour. The samples were
characteristics. This is an alternative intermediate form exposed to four treatments, including blank, without
recommended due to the long shelf-life, ease of mixing treatment (TP), use of autoclaving-cooling (AC)
(made composite), fortification, formation, and cooking, methods, autoclaving-cooling + pullulanase enzyme (AC
according to the demands of modern practical life + E), and autoclaving-cooling + pullulanase enzyme +
(Radiena, 2016). In addition, in this investigation, we autoclaving-cooling (AC + E + AC).
used the bananas Batu (Musa balbisiana Colla) and
2.2 Determination of physical and chemical
Kepok (Musa paradisiaca formatypica) varieties. These
characteristics
two varieties of bananas have high resistant starch
content of 39.35% and 27.70%, respectively (Musita, The data collected include physical characteristics in
2009). Furthermore, yellow Kepok bananas are able to forms of Scanning Electron Microscopy (SEM)
yield brighter and whiter flour compared to others (Putri sightings, with 1000-5000x magnification, while
et al., 2015). absorption and swelling ability were evaluated using the
method by Saragih (2013). In addition, the resistant
The resistant starch level is influenced by the
starch test was performed three times, using the approach
amylopectin to amylose ratio, enzyme pullulanase and
of Kim et al. Iodine Colorimetry and method of
starch concentration, temperature, heating and cooling
difference was used to evaluate amylose, and
cycle (autoclaving-cooling), storage conditions, and the
amylopectin levels, respectively, while starch
presence of lipids or substances with low molecular, e.g.,
digestibility was assessed in vitro with the Association of

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 Afifah et al. / Food Research 5 (1) (2021) 124 - 131 126

Official Analytical Chemists (AOAC) method. The modification process changes the microstructure
of compounds contained in starch and was confirmed
using SEM micrograph analysis. Figure 1 shows the

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3. Results
result of Batu banana flour exposed to various treatments
Table 1 shows the physical characteristics, in terms while the Kepok variety was represented in Figure 2.
of water absorption and swelling ability in each Figure 1 shows SEM results (3000x magnification) of (a)
treatment of Batu and Kepok banana flour. Based on Batu banana flour samples with untreated treatment (TP),
Table 1, there was an increase in physical (b) autoclaving-cooling (AC), (c) autoclaving-cooling +
characterization (i.e. the forms of absorbency) of Batu pullulanase enzyme (AC + E), and (d) autoclaving-
banana flour between treatments, and the highest value cooling + pullulanase + autoclaving-cooling enzyme
of 69±1.41% was observed with AC + E + AC treatment. (AC + E + AC) while Figure 3 shows SEM results
However, the untreated samples produced the lowest (1000x magnification) of Kepok banana flour samples
water absorption of 33.0±1.41% and least swelling with untreated treatment (a), autoclaving-cooling (b),
ability at 0.30±0.14 cm/g. This parameter was autoclaving-cooling + pullulanase enzyme (c), and
particularly high (0.67±0.25 cm/g) in the flour samples autoclaving-cooling + pullulanase + autoclaving-cooling
exposed to AC + E method, while AC + E + AC enzyme (d).
produced a lower value at 0.50±0.14 cm/g.
Table 2 shows the sample resistant starch levels
In contrast, the Kepok banana flour showed a between treatments, and the value for Batu banana flour
proportional decline in absorption and swelling ability increased by 52.77±7.43%, after using the AC method.
during the treatment provided. However, the highest However, a decline was observed after exposing the
values were recorded in untreated samples at sample to AC + E at 46.71±0.41%, compared to the
37.67±4.04% and 1.60±0.28 cm/g, respectively. control. Between treatments, the highest outcome at
Conversely, the lowest records, 31.33±4.93% and 52.95±6.32% was reported in the AC + E + AC
0.85±0.70 cm/g were found in the combination of Kepok treatment. Moreover, the amylose content was highest at
banana flour with AC + E + AC. 17.77±0.81% in Batu banana flour treated with AC + E +

Table 1. Characteristics of banana flour in various treatments: swelling ability of banana flour and water absorption of banana
flour
Swelling ability (cm/g) Water absorption (%)
Treatment
Variation Batu Banana Kepok Banana Batu Banana Kepok Banana
Flour Flour Flour Flour
TP 0.30±0.14 1.60±0.28 33.00±1.41 37.67±4.04
AC 0.45±0.07 1.25±0.70 37.50±3.53 33.33±4.93
AC + E 0.67±0.25 0.95±0.70 43.00±4.24 32.33±4.93
AC + E + AC 0.50±0.14 0.85±0.70 69.00±1.41 31.33±4.93
P-value p=0.287** p=0.027* p=0.001* p=0.182**
*One Way ANOVA Test **Kruskal Wallis Test

Figure 1. SEM results (3000x magnification) of Batu banana Figure 2. SEM results (1000x magnification) of Kepok banana
flour samples with untreated treatment (a), autoclaving- flour samples with untreated treatment (a), autoclaving-
cooling (b), autoclaving-cooling + pullulanase enzyme (c), cooling (b), autoclaving-cooling + pullulanase enzyme (c),
and autoclaving-cooling + pullulanase + autoclaving-cooling and autoclaving-cooling + pullulanase + autoclaving-cooling
enzyme (d). enzyme (d)
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Table 2. Resistant starch level, amylose, amylopectin and in vitro starch digestibility in various treatment toward Batu banana
flour
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Treatment Resistant Starch Amylose Level Amylopectin In Vitro Starch

Variation Level (%) (%) Level (%) Digestibility (%)
TP 50.47±9.16 0.97±0.9 99.03±0.092 62.54±0.28
AC 52.77±7.43 3.42±0.41 96.58±0.42 42.49±0.64
AC + E 46.71±0.41 4.75±1.62 95.25±1.63 48.62±0.37
AC + E + AC 52.95±6.32 17.77±0.81 82.22±0.81 41.79±0.08
P-value p=0.775* p≤0.001* p≤0.001* p≤0.001*
*One Way ANOVA Test **Kruskal Wallis Test
Table 3. Resistant starch level, amylose, amylopectin and in vitro starch digestibility in various treatment toward Kepok banana
flour
Treatment Resistant Starch Amylose Level Amylopectin In Vitro Starch
Variation Level (%) (%) Level (%) Digestibility (%)
TP 39.00±0.00 4.92±0.70 95.08±0.70 13.60±0.05
AC 46.50±3.25 10.38± 0.42 89.62± 0.42 12.33 ±0.07
AC + E 49.20±2.26 13.53± 0.41 86.47±0.41 10.64±0.10
AC + E + AC 55.80±0.84 15.47±0.42 84.53±0.42 10.91±0.30
P-value p=0.005* p=0.018** p=0.018** p≤0.001*
*One Way ANOVA Test **Kruskal Wallis Test
AC, while untreated samples had the least value of component of banana (Musita, 2009). Furthermore,
0.97±0.90%. Conversely, amylopectin level reduced water absorption is a trait with the ability to influence the
between treatments, as samples without treatment outcome of food produced from flour, by facilitating the
demonstrated the highest levels of 99.03±0.10%, and a formation of gluten during mixing. This is because
decline was observed in treatments with AC + E + AC, samples with little water-binding capacity yield inelastic
showing the least outcome of 82.22±0.81%. and stiff dough, while those with good binding promotes
elasticity and ease of expansion (Saragih, 2013).
The values of in vitro starch digestibility also
fluctuated between treatments, as AC method led to a Based on Figure 1, there was an increase in the
reduced value, at 42.49±0.64%, compared to non- absorption of Batu banana flour between treatments, with
treatment (62.54±0.28%). Moreover, samples exposed to the highest value of 69% reported in samples exposed to
AC + E demonstrated an increase, at 48.62±0.37%, autoclaving-cooling + enzyme pullulanase + autoclaving
compared to the AC alone, while AC + E + AC -cooling, while untreated samples were least, at 33%.
generated the lowest outcome of 41.79±0.08%. Previous studies attributed high water absorbency to the
water content in ingredient can affect the flour
Based on Table 3, TP samples produced the lowest absorption ability, hence low moisture content of flour
starch level at 39±0.00%, while the highest was found in indicates high absorption power (Saragih, 2013). This
the Kepok variety treated with AC + E + AC study may suggest the positive influence of autoclaving-
(55.8±0.84%). The TP amylose level was lower than cooling, assumed to facilitate absorbency, induced high
others, at 4.92±0.70%, while treatments with AC + E + pressure and temperature, and consequently reducing
AC generated the most significant levels up to water levels. Contrary to Batu banana flour, the
15.47±0.42%. untreated Kepok variety demonstrated the highest water
The TP samples had relatively higher amylopectin absorption capacity. This phenomenon is suspected to
levels compared to other treatments, at 95.08±0.70%, occur because of the material water level of Kepok
while the least value (84.53±0.42%) was obtained in AC affects flour absorption (Saragih, 2013). The ability for
+ E + AC. Also, the TP demonstrated higher digestibility starch granules to absorb large amounts of water is
in vitro with a value of 13.60±0.05%, while the AC + E caused by the presence of hydroxyl groups. This
sample (10.64±0.10%) was lower compared to characteristic was also associated with the ease of flour
treatments with AC (12.33±0.07%) or AC + E + AC dough homogenization while mixing with water
(10.91±0.30%). (Syahputri and Wardani, 2015).

The highest swelling ability was reported in Batu

4. Discussion banana flour samples modified with autoclaving-cooling
The water absorption and swelling ability parameters + enzyme pullulanase method, at 0.67 cm/g. This was
are intended to characterize the resistant starch attributed to an increase in total sugar, as the
fermentation process utilizes instant yeast, which
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 Afifah et al. / Food Research 5 (1) (2021) 124 - 131 128

functions by breaking down starch into simple sugars, as was confirmed in previous studies. Furthermore,
observed with pullulanase enzyme. repeating the treatment increases the formation of
amylose-amylose, amylose-amylopectin, and also the

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The results show the ability for modified treatments formation of more perfect crystalline products. The
with autoclaving-cooling to reduce Kepok banana flour heating and cooling cycle (autoclaving - cooling),
starch development (0.31 cm/g). This is in line with the accompanied by enzymatic debranching results in higher
research conducted on taro starch. In principle, the levels of resistant starch, compared to cycles without
method requires the use of heat and limited moisture debranching. This discrepancy is due to the excision of
content, therefore increasing gelatinization temperature, amylopectin molecule branches by the enzyme, leading
paste viscosity, limits swelling, and improves paste to more straight-chain polysaccharide starch polymers,
stability. Also, increase starch retrogradation, with a smaller degree of polymerization. Moreover, the
consequently affecting crystallinity and granule formation of more short-chained molecules is affiliated
development potential (Wiadnyani, 2017). Moreover, the with an increase in the level of resistant starch, possibly
autoclaving-cooling process results in carbohydrate generated through retrogradation (Setiarto et al., 2015;
interactions with food ingredients, including protein and Ardhiyanti et al., 2017).
fat, where the respective amounts play a major role in
calculating the carbohydrate level (Nurhayati et al., The level of resistant starch in food is increased
2014). In addition, there are several enzymes (e.g., through the retrogradation processes of both amylose and
proteases) implicated in the breakdown of proteins amylopectin. This elevates the type 3 resistant starch
present in flour, into nitrogen compounds absorbed by content by physical processes, including the use of
yeast to form new cells. This is evidenced by the impact autoclaving-cooling method, and also pullulanase
of protein level on the decline in enzyme ability, enzymes. Also, this product feature is influenced by the
consequently affecting flour development. amylose and amylopectin ratios, pullulanase enzyme and
starch concentration, temperature, heating and cooling
There were significant changes in the results of the cycle, storage conditions, and the presence of lipids
SEM analysis for Batu (Figure 2) and Kepok banana
flour (Figure 3). This is evidenced by the structure and The results showed an increase in amylose level
intact surface of untreated samples, while those exposed between treatments, and the highest value was reported
to autoclaving-cooling demonstrated a fragmented in samples exposed to autoclaving-cooling + pullulanase
structure. Furthermore, samples treated with autoclaving- + autoclaving-cooling, at 17.77±0.81% and 15.47±0.42%
cooling + pullulanase enzyme display a slightly damaged in Batu and Kepok banana flour, respectively. This
erosion surface, and those exposed to autoclaving- indicates the effectiveness of two-autoclaving-cooling
cooling + pullulanase + autoclaving-cooling showed cycle methods in increasing amylose concentration, and
similar structure in smaller fractions compared to the in line with a study by Nurhayati et al. (2014), after the
samples with autoclaving-cooling alone. The variations highest amylose level was generated following the
observed between treatments confirmed the effect of fermentation of banana flour with two cycles of
modifications on the banana flour surface structure. autoclaving-cooling. Furthermore, the treatment was
Previous studies affiliated these changes with the assumed to cause amylopectin debranching, thus
intrinsic gelatinization temperature, roughness, and the producing oligomers with shorter degrees of
presence of cavities, indicating modification (Reddy et polymerization, and also increases the formation of
al., 2015). methylated or crystallized amylose fractions (Nurhayati
et al., 2014). These further bind to other amylose
The highest levels of resistant starch were fractions through hydrogen bonds to form a double helix
recognized in Batu banana flour samples treated with structure, which subsequently binds to the others, thus
autoclaving-cooling + pullulanase + autoclaving-cooling, generating crystals. Hence, there is recrystallization of
at 52.95±6.32%. This outcome is almost the same as the the amylose fractions, known as the RS 3 formation
outcome from the Kepok variety, at 55.80±0.84%. These process, in linear polymer to the short-chain amylose
results indicate a relatively higher level compared with fractions in food, formed during the autoclaving process
previous studies, estimated at 39.35% and 27.70%, (Ardhiyanti et al., 2017). Furthermore, amylose
respectively (Musita, 2009) which is the finding is formation is directly proportional to resistant starch
similar to ours. In contrast with Ratnasari et al. (2018) levels (Tharanathan and Mahadevamma, 2003), which is
reports on the preparation of cookies with autoclaving- congruent with the results of previous research.
cooling and fermentation method, using 75% substituted
Batu banana flour. This yielded a resistance level of Amylose is part of a linear polymer with α-bonds (1-
15.79%, and the two-fold increase in autoclaving-cooling >4) glucose units, characterized by a straight chain, with

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 129 Afifah et al. / Food Research 5 (1) (2021) 124 - 131

source-dependent degree of polymerization ranging from (41.79±0.08%), followed by the Kepok variety exposed
500-6000 glucose units. In addition, pullulanase enzyme to autoclaving-cooling treatment + pullulanase enzyme
has the capacity to hydrolyze starch at the amylopectin (10.64±0.10%). Previous studies associate the incidence
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branching point α- (1,6), facilitating the generation of of starch digestibility with the see, amylose-amylopectin,
short-chain amylose components. and inter amylopectin methods. These have been linked
with the strengthening of bonds, leading to greater
The various treatments yield different levels of difficulties in the digestion process (Ratnasari et al.,
amylopectin reduction, and the lowest values 2018). The in vitro decline in this parameter is associated
(82.22±0.81% and 84.53±0.42%) were respectively with a high level of resistant starch present in the food
found in Batu and Kepok banana flour exposed to (Ratnasari et al., 2018). This outcome is in accordance
autoclaving-cooling + pullulanase + autoclaving-cooling. with the results of the current investigation, where
This is in line with previous research, where the ratio of samples with the least digestibility were observed in
total carbohydrate amylopectin fraction obtained from samples with high resistance, including Batu banana
arrowroot starch decreased after treating with up to three flour treated with autoclaving-cooling + pullulanase +
cycles of heat-cooling (Faridah et al., 2010). In addition, autoclaving-cooling enzyme.
exposure to high temperatures promotes the dissociation
of hydrogen bonds from amylopectin double helix Furthermore, the outcome is achieved through the
structure, while the pullulanase enzymes break down the mechanism of starch molecules rearrangement between
inherent glycosidic α-1,6 branching bond (Setiarto et al., amylose - amylose, amylose - amylopectin and
2015). The debranching process yields straight short- amylopectin – amylopectin, resulting in stronger bonds,
chain glucose polysaccharide polymer with a smaller characterized by difficulties in digestion (Sugiyono et
degree of polymerization (DP 19-29), affiliated with the al., 2009). The study conducted on cassava flour, showed
increase in resistant starch levels (Setiarto et al., 2015). the significant effect of higher numbers of pressurized-
A study by Faridah et al. (2010) reported on the cooling heating cycles on digestibility, after production
association between arrowroot starch modification with (Setiarto et al., 2018).
pullulanase enzymes and a decline in percentage
amylopectin content, followed by higher amylose
5. Conclusion
fraction (degradation of amylopectin and amylose into
short-chain amylose fractions). The SEM analysis of granular morphology showed
the structural modification in Batu and Kepok banana
Amylopectin is a polymer with α- (1-> 4) glucose flour between treatments. However, the Batu variety
units and α- (1-> 6) side or branching chain (Musita, treated with autoclaving-cooling + enzyme pullulanase +
2009; Yongliang et al., 2014). In addition, pullulanase autoclaving-cooling (AC + E + AC) and Kepok flour
enzymes are used to break the α-1-6 glycosides, thus with untreated (TP) demonstrated the best absorption and
increasing the amount of amylose, and subsequently swelling ability. Furthermore, both samples showed the
promoting resistant starch yield (Syahputri and Wardani, best results, in terms of high levels of resistant starch,
2015). Amylopectin plays a major role in the intrinsic low amylose, high amylopectin, and low in vitro
properties and possible development of starch dough, digestibility after subjection to autoclaving-cooling +
which is greater in samples with a longer chain, although pullulanase + autoclaving-cooling.
the amylose content inhibits potential progression. In
addition, the water absorption and power augmentation The results of physical characteristics ascertain the
of starch is directly proportional to the amylopectin tendency to select both flour varieties in the manufacture
level, and the branch characteristics contribute to the of products that require minimal swelling ability.
development value, resulting from the ease to trap water.
The results show similarly low amylose (<20%) and high
Conflict of interest
amylopectin levels in all samples of banana flour,
facilitating the manufacture of bread products with light The authors declare no conflict of interest.
and soft texture. Moreover, Samples with the least
swelling ability to yield products with the minimal Acknowledgments
requirement in terms of further development, including This study was supported by the Higher Education
noodles (Ramadhani and Murtini, 2017). Applied Research, and also the Directorate of Research
Based on the results, at least in vitro digestibility was and Community Service Directorate General of
reported in Batu banana flour treated with autoclaving- Strengthening Research and Development of Ministry of
cooling + pullulanase enzyme + autoclaving-cooling Research, Technology and Higher Education for funding

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 Afifah et al. / Food Research 5 (1) (2021) 124 - 131 130

this investigation with number 101-91/UN7.P4.3/ -Cooling Cycles. Agritech, 34(2), 146–150.
PP/2018. Purwani, E.Y., Iskandriati, D. and Suhartono, M.T.

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(2012). Fermentation product of RS3 inhibited
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