Production of resistant starch from kepok banana’s hump (Musa balbisina L) by autoclaving-cooling method

The research was aimed to produce starch from kepok banana’s hump (Musa balbisina L) and determine appropriate retrograded temperature. Resistant starch was food nutrition that has healthy functional for human digestion. Processes of production were two parts which are the production of starch from kepok banana’s hump and modification of starch (production of resistant starch) that used two cooling temperatures which are 4 °C and −18 °C. The methods of research were precipitation, decantation, autoclaving-cooling and drying processes. The best characteristic was shown in starch modification of 4 °C temperature that produces 25% of resistant starch content, 28% of amylose content and 5% of water content. Based on these data, the best modified has a high potential to be applied as the main ingredient of edible film that it was a functional packaging