Banana is a tropical fruit crop that is consumed at large, not only because of the quantity produced but also because it serves the calorific needs of millions of people. Banana is a potential source of high starch content (more than 60%). The application of starch for various purposes is dependent upon its structural, physicochemical, and functional properties. A native starch does not possess all required properties for specific use in the food product. To improve its application, starch can be modified physically, chemically, and enzymatically. Each of these modification methods provides different characteristics to the modified starch. This review aims to examine the chemical composition, granule morphology, crystallinity, pasting, thermal properties, and digestibility of banana starch, and discusses the various modifications and potential applications of banana starch in the food industry.

Starch is widely applied in various industrial sectors, including the food industry. Starch is used as a thickener, stabilizer, or emulsifier. However, arrowroot starch generally has weaknesses, such as unstable under heating and acidic conditions, which are generally applied to processing in the food industry. Modifications were applied to improve the characteristics of native arrowroot starch. In this study, arrowroot starch was modified by heat-moisture treatment (HMT), octenylsuccinylation (OSA), and dual modification between OSA and HMT in a different sequence––namely, HMT followed by OSA, and OSA followed by HMT. This study aims to determine the effect of different modification methods on the physicochemical and functional properties of native arrowroot starch. The result shows that both single HMT and dual modification caused damage to native starch granules, such as the formation of cracks and roughness. For single OSA treatment, especially, there is no significant change in granule morphology after modification. All modification treatments did not change the crystalline type of starch but reduced the RC of native starch. Both single HMT and dual modifications (HMT-OSA, OSA-HMT) increased pasting temperature and setback, but, conversely, decreased the peak and the breakdown viscosity of native starch, whereas single OSA had the opposite trend compared with the other modifications. HMT played a greater role in increasing the thermal stability and the retrogradation ability of arrowroot starch. Both single modifications (HMT and OSA) increased the hardness and gumminess of native starch, and the opposite was true for the dual modifications. HMT had a greater effect on color characteristics, where the lightness and whiteness index of native arrowroot starch decreased. Single OSA modification increased swelling volume higher than dual modification. Both single HMT and dual modifications increased water absorption capacity and decreased the oil absorption capacity of native arrowroot starch.

Starch is widely applied in various industrial sectors, including the food industry. Starch is used as a thickener, stabilizer, or emulsifier. However, arrowroot starch generally has weaknesses, such as unstable under heating and acidic conditions, which are generally applied to processing in the food industry. Modifications were applied to improve the characteristics of native arrowroot starch. In this study, arrowroot starch was modified by heat-moisture treatment (HMT), octenylsuccinylation (OSA), and dual modification between OSA and HMT in a different sequence, namely HMT followed by OSA, and OSA followed by HMT. This study aims to determine the effect of different modification methods on the physicochemical and functional properties of native arrowroot starch. The result shows that both single HMT and dual modification caused damage to native starch granules, such as the formation of cracks and roughness. Especially for single OSA treatment, there is no significant change in granule morphology after modification. All modification treatments did not change the crystalline type of starch but reduced the RC of native starch. Both single HMT and dual modifications (HMT-OSA, OSA-HMT) increased pasting temperature and setback, conversely decreasing the peak and breakdown viscosity of native starch. Whereas, single OSA has the opposite trend compared with the other modifications. HMT played a greater role in increasing the thermal stability and retrogradation ability of arrowroot starch. Both single modifications (HMT and OSA) increase the hardness and gumminess of native starch, conversely for dual modifications. HMT has a greater effect on color characteristics, where decreased the lightness and whiteness index of native arrowroot starch. Single OSA modification increased swelling volume higher than dual modification. Both single HMT and dual modifications increase water absorption capacity and decrease the oil absorption capacity of native arrowroot starch.

Egg yolk and margarine are commonly applied in starchy food processing as a lipid source. Both may affect the starch properties to different extent. Therefore, the effects of adding egg yolk (0.3, 1.0, and 1.7 g/100 g of flour) and margarine (1, 3, and 5 g/100 g of flour) to banana flour on the...

This research aimed to study the characteristics of carbonized durian peel biobriquette using tar as a binder. A 1:10 ratio of binder and carbonized durian peel was used. The 25, 50, and 75% (coded as P1, P2, and P3, respectively) tar were used as a binder alongside tapioca flour to produce a binder with different tar concentrations. The briquette characteristics determined moisture content, ash content, calorific value, density, and water-absorbing capacity. Moisture content ranged from 9.32% to 9,41% for treatments P1 to P3, while the ash content ranged from 12,29% to 13,09%, showing no significant difference among the treatments. Massive difference was observed in calorific value, as P1 gives 5106/35 cal g-1 calorific value while P2 and P3 give 9267.56 and 9694.53 cal g-1, respectively. The density observed was relatively low, ranging from 0.5029 g cm-3 to 0,5685 g cm-2. As for water-absorbing capacity, P3 absorbed the least amount of water, 29.43%. From this research, we can conclude that coconut shell tar has the potential to be utilized as a binder in forming biobriquette from carbonized durian peel.

Abstrak Efforts that can be made in clarifying copra oil made by the smoking method are absorption by adsorbents such as activated charcoal, zeolite, and bleaching earth. The adsorbent can be used for decolourizing and deodorizing. This research aims to determine the characteristics of purified smoked copra oil using different absorbents. Copra oil is weighed properly and the weight is recorded. Each absorbent material as much as 5% (w/w) of oil is added to the oil which has been heated at 70°C. Purification was carried out for 2 hours at a temperature of 70-75°C. The purification process is carried out in one stage. The oil is then filtered using filter paper (separating absorbent material and pure oil). The oil obtained was then subjected to free fatty acid (ALB) and organoleptic analysis. Based on the research results, purification with zeolite adsorbent resulted in the largest ALB reduction with a decrease value of 39.71%. Judging from the organoleptic characteristics, zeolite can significantly reduce the intensity of the brown color, the intensity of the coconut aroma, and the intensity of the rancid aroma. Activated charcoal can significantly reduce the intensity of the brown color, the aroma of smoke, the distinctive aroma of coconut and the rancid aroma of copra oil, while bleaching earth provides a marked reduction in the intensity of the brown color of the oil which at the same time provides a significant increase in oil clarity. The use of absorbent materials can affect the characteristics of smoked copra oil so that it has the potential to improve the quality of smoked copra oil. <!-- Start Dimensions Badge --> <!-- End Dimensions Badge -->