Yunita Rakhmawati, Sri Rahayu Lestari, Luthfi Syarifa Rasyidatu Hasnanda, Yunita Rosiana Delvi Solikhah
Stunting is a malnutrition problem experienced by a person, starting in the womb until early childhood. Agung bananas can be a source of carbohydrates for toddlers and children who are stunted or in their growth stage. Agung banana is a horn banana cultivar (Musa paradisiaca) originating from the Lumajang area, East Java. The carbohydrate content in banana flour is relatively high, so that it is used as processed food. This study aims to determine the carbohydrate components in the Agung banana flour and its glycemic index levels. This study shows that banana flour has a yellowish-white color, a smooth texture, and a distinctive aroma of bananas. The carbohydrates analysis covers total sugar, reduced sugar, starch, amylose, and coarse fiber. From 100 grams of analyzed ingredients, the results showed that the highest total sugar content is observed on the 2nd day after harvest, 16.35%. At the same time, the highest total sugar content of 3.36% is on the 8th day. The highest starch component found in banana horns was 70.94% on the 7th day. The highest amylose component is 31.38%, observed on the 5th day, with the highest coarse fiber at 0.56%. The analysis of glycémie index results in Agung bananas and Agung banana flour is categorized medium. © 2023 American Institute of Physics Inc.. All rights reserved.
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang 5, Malang, 65145, Indonesia