Arifuddin Sahidu
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Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food isn supporting food security Siska Cicilia; Muhammad Sarjan; Arifuddin Sahidu; Amrullah; Moegiratul Amaro; Mutia Devi Ariyana; Ida Ayu Widhiantari; Husnul Jannah; Sudarli; Hanifah Ayu; Aida; Gunawan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Universitas Veteran Bangun Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32585/jfap.v6i1.7625

Abstract

The rising prevalence of degenerative diseases in Indonesia, such as hypertension and diabetes mellitus, isclosely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucialpreventive effort is the development of functional foods, especially resistant starch, which helps improveglycemic response, gut health, and metabolic profiles. This study aims to assess the development potentialof resistant starch from mas banana as a functional food to support national food security. The researchmethod was a qualitative literature review, analyzing scientific publications on the characteristics,synthesis, application, and benefits of resistant starch from mas banana. Results reveal that resistant starchfrom mas banana can be produced through physical, chemical, and enzymatic modifications, yieldingsuperior starch properties which not only provide beneficial physiological effects but also have the potentialto substitute imported wheat-based products. The development of functional foods based on mas bananaresistant starch is scientifically relevant and an axiological strategy to strengthen food security bydiversifying local carbohydrate sources. Keywords: food security, functional food, mas banana