CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilizing Of Kepok Banana (Musa Paradisiaca fa. typica) Starch Using Isolating Method In Making Of Pempek

Meirafayola, Shiva (2023) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMEN : Utilizing Of Kepok Banana (Musa Paradisiaca fa. typica) Starch Using Isolating Method In Making Of Pempek. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

"Pempek is one of the traditional foods from South Sumatra, Indonesia. Pempek is made from ground fish meat, starch as a binder, salt and garlic to add flavor, and water to dilute. In the pempek dough, starch is needed to give chewiness to pempek. One of the starches that have been used commercially is tapioca starch. Meanwhile there are many other unused starch sources such as banana starch. In 2018, East Java produces the highest amount of banana. Kepok banana is one of the fruits that have a high starch content. This fruit was chosen because it has the potential to be used as a source of starch in food. From 2 kg of unripe kepok bananas, 130 grams of dry starch is obtained. In addition, kepok bananas have a higher resistant starch content compared to other starch sources. Foods with a high content of resistant starch are safe for consumption by diabetic patients because they can control blood sugar. Pempek Papi is made of kepok banana starch, spanish mackarel, sago flour, water, egg white, and seasoning. Pempek Papi is sold at IDR 42,000 which contains 6 pieces of small pempek lenjer and 100 ml of cuko pempek. The use of banana starch in pempek is a new innovation for Indonesian cuisine. Processing bananas into starch in the form of flour can also increase the selling value of kepok bananas. Keywords: Pempek, kepok banana starch"

Item Type: Thesis (Diploma)
Uncontrolled Keywords: Pempek, kepok banana starch
Subjects: T Technology > TX Home economics
Depositing User: Syahruly Nizar Albigaeri
Date Deposited: 23 Aug 2023 11:06
Last Modified: 19 Jun 2024 03:11
URI: http://repository.ottimmo.ac.id/id/eprint/874

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