Potensi daging buah pisang dan kulit pisang (Musaceae) untuk peningkatan kualitas roti dan kue
Potential of banana pulp and banana peel (Musaceae) to improve the quality of bread and cake
Abstract
Pangan fungsional saat ini menjadi sebuah tren bagi masyarakat karena lebih banyak yang peduli serta tertarik pada produk pangan yang memiliki manfaat untuk kesehatan. Penggunaan bahan pangan lokal seperti pisang, baik kulitnya maupun daging buah dapat dimanfaatkan sebagai bahan pangan yang memiliki kandungan serat pati yang tinggi, vitamin, mineral dan antioksidan, sehingga dapat memberikan pengaruh pada suatu produk pangan, seperti pada produk roti dan kue. Pisang merupakan tanaman yang dapat dijumpai di beberapa negara terutama di Indonesia dengan berbagai macam spesies. Buah pisang rentan terhadap kerusakan mekanis dan daya simpannya yang rendah, sehingga perlu diolah menjadi tepung untuk meningkatkan daya simpan. Pengolahan pisang utuh dengan menggunakan daging buah maupun kulitnya, dapat digunakan sebagai bahan substitusi tepung gandum yang memiliki kandungan serat pangan untuk meningkatkan zat gizi produk. Serat pangan terdiri dari pektin, selulosa, hemiselulosa, lignin, dan pati resisten yang memiliki manfaat bagi kesehatan terutama dalam proses pencernaan. Produk roti dan kue dengan penambahan tepung daging buah maupun kulit pisang memberikan hasil peningkatan kandungan gizi dibandingkan dengan produk roti dan kue dipasaran. Tujuan dari penulisan Literature Review ini adalah untuk mengevaluasi mengenai potensi daging buah pisang dan kulit pisang untuk peningkatan kualitas roti dan kue terhadap kualitas kimia, sensori dan fisik.
Kata Kunci: daging buah pisang, kulit pisang, serat, roti, kue
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