Pengaruh Suhu dan Waktu Pengeringan Terhadap Fisikokimia Tepung Pisang Mas

Penulis

DOI:

https://doi.org/10.58730/jnhs.v2i3.213

Kata Kunci:

Tepung, Pisang Mas, Suhu Pengeringan, Pangan Fungsional

Abstrak

Pisang mas memeiliki potensial untuk dikembangkan menjadi produk tepung karena kandungan pati, serat dan senyawa fungsionalnya Penelitian ini bertujuan untuk menganalisis pengaruh berbagai suhu pemanasan terhadap sifat fisikokimia tepung pisang mas (Musa acuminata). Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap (RAL) satu faktor dengan empat perlakuan, yaitu tanpa pemanasan (P0), pemanasan oven 60°C selama 6 jam (P1), 80°C selama 4 jam (P2), dan 100°C selama 2 jam (P3), masing-masing diulang tiga kali. Parameter yang dianalisis meliputi kadar air, abu, protein, lemak, karbohidrat, kadar mineral (kalium dan magnesium), serta sifat fungsional berupa daya serap air (WAC) dan daya serap minyak (OAC). Hasil menunjukkan bahwa peningkatan suhu pemanasan menurunkan kadar air, protein, dan lemak secara signifikan (p < 0,05), sementara kadar abu dan karbohidrat meningkat. Kadar kalium dan magnesium menurun masing-masing sekitar 15% dan 13% akibat volatilitas mineral selama pemanasan. Nilai WAC dan OAC meningkat seiring bertambahnya suhu, menunjukkan terjadinya gelatinisasi parsial pati dan denaturasi protein yang meningkatkan kapasitas pengikatan air dan minyak. Perubahan warna tepung menjadi lebih gelap pada suhu tinggi mengindikasikan terjadinya reaksi Maillard dan degradasi pigmen. Perlakuan pemanasan 80°C selama 4 jam (P2) menghasilkan tepung dengan karakteristik terbaik—kadar air rendah, warna cerah, dan sifat fungsional optimal. Dengan demikian, pengeringan suhu menengah direkomendasikan untuk menghasilkan tepung pisang mas berkualitas tinggi yang stabil secara fisik dan bernilai gizi baik, serta berpotensi digunakan dalam formulasi produk pangan fungsional

Biografi Penulis

Saskiyanto Manggabarani, (Scopus ID = 57204972022) Program Studi Gizi, Sekolah Tinggi Ilmu Kesehatan Pertamedika

Google Scooler ID:  cY0FdAcAAAAJ

Rani Rahmasari Tanuwijaya, Program Studi Gizi, Sekolah Tinggi Ilmu Kesehatan Pertamedika, Jakarta

Mas banana has the potential to be developed into flour products due to its starch, fiber, and functional compound content. This study aims to analyze the effect of various heating temperatures on the physicochemical properties of Mas banana (Musa acuminata) flour. The research design used was a one-factor Completely Randomized Design (CRD) with four treatments, namely without heating (P0), oven heating at 60°C for 6 hours (P1), 80°C for 4 hours (P2), and 100°C for 2 hours (P3), each repeated three times. The parameters analyzed included moisture, ash, protein, fat, carbohydrate, mineral (potassium and magnesium) content, and functional properties in the form of water absorption capacity (WAC) and oil absorption capacity (OAC). The results showed that increasing the heating temperature decreased the moisture, protein, and fat content significantly (p < 0.05), while the ash and carbohydrate content increased. The potassium and magnesium content decreased by approximately 15% and 13%, respectively, due to mineral volatility during heating. WAC and OAC values increased with increasing temperature, indicating partial starch gelatinization and protein denaturation, which increased water and oil binding capacity. Darkening of the flour color at higher temperatures indicates the Maillard reaction and pigment degradation. Heating at 80°C for 4 hours (P2) produced flour with the best characteristics—low moisture content, bright color, and optimal functional properties. Therefore, medium-temperature drying is recommended to produce high-quality banana flour that is physically stable and nutritionally sound, and has potential for use in functional food product formulations.

Lilian Febriyanti, Program Studi Gizi, Sekolah Tinggi Ilmu Kesehatan Pertamedika

Mas banana has the potential to be developed into flour products due to its starch, fiber, and functional compound content. This study aims to analyze the effect of various heating temperatures on the physicochemical properties of Mas banana (Musa acuminata) flour. The research design used was a one-factor Completely Randomized Design (CRD) with four treatments, namely without heating (P0), oven heating at 60°C for 6 hours (P1), 80°C for 4 hours (P2), and 100°C for 2 hours (P3), each repeated three times. The parameters analyzed included moisture, ash, protein, fat, carbohydrate, mineral (potassium and magnesium) content, and functional properties in the form of water absorption capacity (WAC) and oil absorption capacity (OAC). The results showed that increasing the heating temperature decreased the moisture, protein, and fat content significantly (p < 0.05), while the ash and carbohydrate content increased. The potassium and magnesium content decreased by approximately 15% and 13%, respectively, due to mineral volatility during heating. WAC and OAC values increased with increasing temperature, indicating partial starch gelatinization and protein denaturation, which increased water and oil binding capacity. Darkening of the flour color at higher temperatures indicates the Maillard reaction and pigment degradation. Heating at 80°C for 4 hours (P2) produced flour with the best characteristics—low moisture content, bright color, and optimal functional properties. Therefore, medium-temperature drying is recommended to produce high-quality banana flour that is physically stable and nutritionally sound, and has potential for use in functional food product formulations.

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Diterbitkan

2025-11-12

Cara Mengutip

Manggabarani, S., Tanuwijaya, R. R., & Febriyanti, L. (2025). Pengaruh Suhu dan Waktu Pengeringan Terhadap Fisikokimia Tepung Pisang Mas. Journal of Nursing and Health Science, 2(3), 126–133. https://doi.org/10.58730/jnhs.v2i3.213

Terbitan

Vol 2 No 3 (2023): Edisi Juni

Bagian

Research Article

Lisensi

Hak Cipta (c) 2023 Saskiyanto Manggabarani, Rani Rahmasari Tanuwijaya, Lilian Febriyanti

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Artikel ini berlisensi Creative Commons Attribution-NonCommercial 4.0 International License.

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