evaluation of resistant starch quality from different

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By

Karissha Fritzi Della 11405005

BACHELOR’S DEGREE in

FOOD TECHNOLOGY

LIFE SCIENCES AND TECHNOLOGY

SWISS GERMAN UNIVERSITY The Prominence Tower

Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia

August 2018

Revision after the Thesis Defense on July 26^th, 2018

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Karissha Fritzi Della STATEMENT BY THE AUTHOR

I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.

Karissha Fritzi Della

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Student Date

Revision after Thesis Defense on July 26^th, 2018

Approved by:

Mutiara Pratiwi S.TP, M.Si

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Thesis Advisor Date

Ir. Purwa Tri Cahyana, M.Si

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Thesis Co-Advisor Date

Dr. Dipl.-Ing. Samuel P. Kusumocahyo

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Dean Date

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Karissha Fritzi Della EVALUATION OF RESISTANT STARCH QUALITY FROM DIFFERENT TYPES OF BANANA IN BATTER COATING FORMULATION TO REDUCE

OIL ABSORPTION IN FRIED FOOD

By

Karissha Fritzi Della, Student Mutiara Pratiwi S.TP, M.Si, Advisor Ir. Purwa Tri Cahyana, M.Si, Co-Advisor

SWISS GERMAN UNIVERSITY

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.

Keywords: Musa paradisiaca formatypica, Musa paradisiaca L., Musa paradisiaca L.

var sapientum, resistant starch, oil absorption, batter coating, fried food

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Karissha Fritzi Della DEDICATION

I dedicate this study for the future of Food Science and Technology

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Karissha Fritzi Della ACKNOWLEDGEMENTS

First of all, I would like to express my biggest gratitude to Almighty God for His amazing grace and blessing throughout my study.

Second, I would like to express my deepest gratitude to my parents and my brother for giving encouragement and endless support during the completion of my study.

I would also like to express my gratitude to Ms. Mutiara Pratiwi S.TP, M.Si as my advisor and Ir. Purwa Tri Cahyana, M.Si as my co-advisor for their patience, guidance, support and ideas that help me greatly during this thesis work.

Besides, I would like to thank to all of my friends in Life Sciences and Technology Faculty who always motivating and supporting me to complete this thesis.

Also, I would like to express my appreciation to all of my friends in Food Technology Department, Sherly, Diaz, Lauren, Meiriska, Vania, Jansen, Jevon, Gaby, Deborah, Falen, Calvin, Amanda, Dimas, Fiona, Grace, Jenni, Kevin, Michelle, Rebecca, Theo, William and David for their help and motivation during my study.

Also, I would like to thank to Mr. Gerald Justin, Mr. Roziq Israfiandi, Ms. Rara and Ms. Pratiwi Andayani for their patience, support and guidance in hard times of my thesis work.

Last but not least, I would like to thank Arthur Jonathan Philip for his amazing support and motivation during my study.

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Karissha Fritzi Della TABLE OF CONTENTS

Page

STATEMENT BY THE AUTHOR ... 2

ABSTRACT ... 3

DEDICATION ... 5

ACKNOWLEDGEMENTS ... 6

TABLE OF CONTENTS ... 7

LIST OF FIGURES ... 10

LIST OF TABLES ... 11

CHAPTER 1 - INTRODUCTION ... 13

1.1 Background ... 13

1.2 Research Problem ... 14

1.3 Research Objectives ... 15

1.4 Significance of study... 15

1.5 Research Question ... 16

1.6 Hypothesis... 16

CHAPTER 2 – LITERATURE REVIEW ... 17

2.1 Starch ... 17

2.1.1 Source of Starch ... 17

2.2.2 Amylose and Amylopectin Ratio ... 17

2.2 Resistant Starch ... 18

2.2.1 Definition ... 18

2.2.2 General Structure, Classification and Description ... 18

2.2.3 Resistant Starch as Functional Foods and Functional Ingredient ... 20

2.3 Banana... 21

2.3.1 Production, Consumption and Distribution of Banana ... 22

2.3.2 Banana Starch ... 23

2.4 Frying ... 23

2.5 Batter Coating and Battered Product ... 24

2.6 Oil Absorption ... 25

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CHAPTER 3 – RESEARCH METHODS ... 26

3.1 Venue and Time ... 26

3.2 Materials and Equipment ... 26

3.2.1 Materials ... 26

3.2.2 Chemicals ... 26

3.2.3 Equipment ... 27

3.3 Design of Experiment ... 27

3.3.1 Stage 1: Extraction, Modification and Characterization of RS from Each Banana... 27

3.3.2 Stage 2: RS Formulation and Quality Evalaution in Batter Coating and Battered Fried Product ... 28

3.4 Experimental Procedure ... 28

3.4.1 Extraction of Resistant Starch 2 ... 28

3.4.2 Modification of RS2 to RS3 through Autoclaving – Cooling Method ... 29

3.4.3 Formulation of Batter Coating ... 30

3.5 Analytical Procedures ... 31

3.5.1 Characterization of Banana Starch... 31

3.5.1.1 Moisture Content (SNI 01-2891-1992.5.1) ... 31

3.5.1.2Ash Content (SNI 01-2891-1992.6.1) ... 32

3.5.1.3Crude Protein (960.52 AOAC 1998) ... 32

3.5.1.4 Fat Content (SNI 01-2891-1992) ... 33

3.5.1.5Carbohydrate Content (By Differences) ... 34

3.5.1.6 Starch Yield ... 34

3.5.2 Chemical Analysis of Banana Starch ... 34

3.5.2.1In Vitro Starch Digestibility (Anderson et al., 2002) ... 34

3.5.2.2Amylose Content (IRRI 1978) ... 36

3.5.3 Functional Properties of Banana Starch ... 37

3.5.3.1Oil Holding Capacity (Larrauri et al., 1996) ... 37

3.5.3.2Water Holding Capacity (Larrauri et al., 1996) ... 37

3.5.4 Chemical Analysis of Battered Fried Product ... 38

3.5.4.1 Fat Content (SNI 01-2891-1992) ... 38

3.5.5 Physical Analysis of Battered Fried Product ... 38

3.5.5.1Coating Pick Up ... 38

3.5.5.2 Water Retention Capacity ... 38

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4.1 Extraction of Banana Starch (RS2) ... 40

4.2 Modification of Banana Starch (RS2) to RS3 ... 41

4.3 Characterization of Banana Starch ... 42

4.4 Analysis of Starch ... 44

4.4.1 Physical Evaluation of RS2 and RS3 ... 44

4.4.2 In Vitro Starch Digestibility and Amylose Content ... 47

4.4.3 Oil Holding Capacity and Water Holding Capacity ... 51

4.5 Analysis of Batter and Battered Fried Product ... 54

4.5.1 Physical Evaluation of Batter ... 54

4.5.2 Physical Evaluation of Battered Fried Product ... 59

4.5.3 Evaluation of Resistant Starch on Batter and Battered Fried Product Properties ... 64

4.5.3.1Fat Content ... 64

4.5.3.2Water Retention Capacity ... 67

4.5.3.3 Coating Pick Up ... 69

4.5.4 Evaluation of Resistant Starch on Battered Fried Product Properties by Sensory Test ... 71

4.5.4.1First Section of Sensory Test ... 72

4.5.4.2Second Section of Sensory Test ... 74

CHAPTER 5 – CONCLUSION AND RECOMMENDATIONS ... 77

5.1 Conclusion ... 77

5.2 Recommendations ... 77

REFERENCES ... 78

APPENDICES ... 86

CURRICULUM VITAE ... 144