Abstract
Banana fruit has the potential to be developed as a functional food. For that reason, a detailed characterization of its fruit is necessary. We collected seven banana local genotypes that are widely cultivated in West Sumatra, Indonesia. This study is aimed to determine the physical characteristics and functional properties of banana starch. The analysis was carried out for its starch and proximate variables, XRD, XRF, and RVA. The results showed that the average water content of the starch from the 7 types bananas is ranging from 8.3 to 15.8%, while their ash content is ranging from 0.5 to 2.29%. Protein is in a range between 1.28 to 1.58%, while the fat content is ranging from 0.12 to 0.7%. The crystallinity structure types A involving Pisang Sipuluik, Randah, and Gadang genotypes. Genotype Rotan, Tinalun, and Jantan are classified as type B. While, Pisang Mas is classified as type C. The average starch gelatinization temperature from all 7 genotypes ranges from 70°C to 75.7°C.
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