Total Carbohydrate Content Test of Banana Kepok (Musa Paradisiaca L.) On different steaming processes as an alternative energy source
Abstract
Banana ( Musa paradisiaca L.) is one of the local foods that has a high carbohydrate content and has the potential to be developed as an alternative energy source. Carbohydrates act as the main source of energy for the body. However, processing processes such as steaming can affect the carbohydrate content due to changes in starch structure during gelatinization and reshaping starch structure. The formulation of the problem in this study includes what is the difference in carbohydrate content in 2 variations of steaming time, as well as the most optimal steaming time in maintaining carbohydrate content. This study aims to analyze the effect of steaming time on the total carbohydrate content of kepok bananas and assess its potential as an alternative energy source. This study also fills a research gap related to the effect of specific steaming duration on carbohydrate stability in local foods.
The research uses a laboratory experiment design with a post-test only design. The sample was in the form of physiologically ripe kepok bananas steamed at a temperature of ±100°C with a time variation of 30 and 35 minutes. Carbohydrate content analysis was conducted using the Luff-Schoorl method (SNI 01-2891-1992) and tested with Mann-Whitney (?=0.05).
The results showed average carbohydrate content of 36.66% (30 minutes) and 35.85% (35 minutes). The statistical test showed a value of p = 0.05 which was at the limit of significance, thus showing a tendency for difference but not statistically strong enough. It was concluded that 30-minute steaming tended to better maintain carbohydrate levels, although further research with larger samples is needed.
References
[2] T. N. L. Tahar, "The Need for Nutritional Energy in the Body," FUDMA J. Manag. Sci., vol. 6, no. 2, pp. 167–186, 2024.
[3] L. Lasminingrat and E. Efriza, "National Food Barn Development: Strategies for Anticipating Indonesia's Food Crisis," J. National Defense, vol. 10, no. 3, p. 243, 2020, doi: 10.33172/jpbh.v10i3.1053.
[4] Nurhayati et al., Food Science Volume I. 2024.
[5] R. Nurmala, "Essay Anthology: Building the Glory of Agriculture with the Qur'an," Post-graduate. IPB, 2019.
[6] P. S. Nugroho, "Gender and Age at Risk for Obesity in Adolescents in Indonesia," An-Nadaa J. Health. Mass., vol. 7, no. 2, p. 110, 2020, doi: 10.31602/ann.v7i2.3581.
[7] S. Kadir, Community Nutrition. Yokyakarta: Absolute Media, 2021.
[8] Febriana Muchtar, Sri Wahyuni, and Andi Dahlan, "Household Food Consumption Patterns in Coastal Areas of Kolaka Regency," J. Science and Technology. Food, vol. 9, no. 4, pp. 7569–7587, Aug. 2024, doi: 10.63071/twv3tx79.
[9] G. S. Hardono, "Local Food Diversification Development Strategy," Anal. Wisdom. Pertan., vol. 12, no. 1, pp. 1–17, 2014.
[10] R. Untoro, "Handling Nutrition in Emergencies," Temu Ilm. Nas. Persian, vol. 1 SE-2., pp. 137–144, 2023, [Online]. Available: https://tin. persagi.org/index.php/tin/article/view/134
[11] D. E. Nirmagustina, B. Hidayat, and Z. Zukryandry, "Physical Characteristics and Nutritional Content of Local Banana Flour in Lampung with Boiling Method," J. Agrotechnology, vol. 18, no. 01, p. 1, 2024, doi: 10.19184/j-agt.v18i01.40286.
[12] U. Rohman, S. Suharti, S. Sumardi, and H. Harwanto, "Optimizing the Utilization of Kepok Bananas as a Superior Product in Grinting Tulangan Sidoarjo Village, East Java," E.g., J. Abdimas. Mass., vol. 2, no. 2, pp. 1–7, 2021, doi: 10.36456/ekobisabdimas.2.2.4846.
[13] I. Lestari and S. E. Lavenia, "Determination of Carbohydrates in Yellow or White Kepok Bananas Before and After Boiling for Consumption by Diabetic Mellitus Patients," J. Science Vol.7 No.13, vol. 7, no. 13, pp. 41–47, 2017.
[14] D. N. Afifah, L. N. I. Sari, D. R. Sari, E. Probosari, H. S. Wijayanti, and G. Anjani, "Analysis of Nutrient Content, Resistant Starch, Glycemic Index, Glycemic Load and Acceptability of Enzymatically Modified Kepok Banana Flour (Musa paradisiaca) Cookies and Green Bean Flour (Vigna radiate)," J. Apl. Technology. Food, vol. 9, no. 3, pp. 101–107, Aug. 2020, doi: 10.17728/jatp.8148.
[15] A. Syawal, A. Yeane Kastanja, and Z. Patty, "Diversity of Banana Types and Their Processing in the Community of Togoliua Village, West Tobelo District," SALOI J. Persian., vol. 2, no. 2, pp. 20–29, Nov. 2024, doi: 10.55984/saloi.v2i2.201.
[16] S. P. Collins et al., "The Utilization of Gamal Leaves (Gliricidia Sepium) as a Natural Biocatalyst in the Pickling of Yellow Kepok Bananas (Musa Paradisiaca formatypica)," pp. 167–186, 2021.
[17] Food Agency, "Panngan Harapan Pattern (PPH) 2023," The Food Agency's Budget, 2023, [Online]. Available: https://pustaka.badanpangan.go.id/ publication/093f65e080a295f8076b1c5722a46aa2#:~:text=Based on Expected Food Pattern data %28PPH%29 2023%2C consumption, grams per capita per day between the 2022-2023 period.
[18] Gorontalo Provincial Central Statistics Agency, "Annual Production of Fruit and Vegetable Crops by Plant Type in the Province," 2024.
[19] Y. Cai, X. Li, X. Xiong, L. Zhang, J. He, and H. Su, "Associations between daily dietary carbohydrate intake and TIR in adults with type 1 diabetes," Front. Nutr., vol. 12, no. September, pp. 1–7, 2025, doi: 10.3389/fnut.2025.1638849.
[20] S. Karunarathna, I. Wickramasinghe, C. Brennan, T. Truong, S. Navaratne, and J. Chandrapala, "Investigating the impact of boiling and pressure cooking on resistant starch levels in food," Int. J. Food Sci. Technol., vol. 59, no. 6, pp. 3907–3917, Jun. 2024, doi: 10.1111/ijfs.17138.
[21] S. Prachayawarakorn, C. Raikham, and S. Soponronnarit, "Effects of ripening stage and steaming time on quality attributes of fat free banana snack obtained from drying process including fluidized bed puffing," J. Food Sci. Technol., vol. 53, no. 2, pp. 946–955, Feb. 2016, doi: 10.1007/s13197-015-2051-5.
[22] D. Sundari, A. Almasyhuri, and A. Lamid, "The Effect of the Cooking Process on the Nutrient Composition of Protein Source Foods," Researcher Media. and Pengemb. Health., vol. 25, no. 4, pp. 235–242, 2015, doi: 10.22435/mpk.v25i4.4590.235-242.
[23] H.-J. Chung, H. S. Lim, and S.-T. Lim, "Effect of partial gelatinization and retrogradation on the enzymatic digestion of waxy rice starch," J. Cereal Sci., vol. 43, no. 3, pp. 353–359, May 2022, doi: 10.1016/j.jcs.2005.12.001.
[24] A. E. A. Wardhani, A. R. Maulidiyah, and P. Wulandari, "The Benefits Of Musa paradisiaca L. (Saba Banana) As A Sunnah–Based Healthy Improvement Alternative," Int. J. Islam. Add-on. Med., vol. 5, no. 2, pp. 149–157, Oct. 2024, doi: 10.55116/IJICM. V5I2.90.
[25] T. Ruhdiana et al., "Nutritional Content of Banana Kepok (Musa paradisiaca Linn)," vol. 2, no. 1, pp. 3503–3508, 2023.
Copyright (c) 2026 Sri Nurindah Bakari, Sunarto Kadir, Ulfa Aulia
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
