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All Journal Pro Food IJECS: Indonesian Journal of Empowerment and Community Services Agroteksos Jurnal Agro Dedikasi Masyarakat (JADM) Journal of Food and Agricultural Product Jurnal Teknologi dan Mutu Pangan
Siska Cicilia
Universitas Mataram
Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Public Health Social Sciences

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Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food supporting food security Siska Cicilia; Muhammad Sarjan; Arifuddin Sahidu; Amrullah; Moegiratul Amaro; Mutia Devi Ariyana; Ida Ayu Widhiantari; Husnul Jannah; Sudarli; Hanifah Ayu; Aida Muspiah; Gunawan
Journal of Food and Agricultural Product Vol. 6 No. 1 (2026): JFAP
Publisher : Fakultas Pertanian 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, is closely associated with dietary shifts toward high fat, sugar, and low fiber consumption. One crucial preventive effort is the development of functional foods, especially resistant starch, which helps improve glycemic response, gut health, and metabolic profiles. This study aims to assess the development potential of resistant starch from mas banana as a functional food to support national food security. The research method 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 starch from mas banana can be produced through physical, chemical, and enzymatic modifications, yielding superior starch properties which not only provide beneficial physiological effects but also have the potential to substitute imported wheat-based products. The development of functional foods based on mas banana resistant starch is scientifically relevant and an axiological strategy to strengthen food security by diversifying local carbohydrate sources. Keywords: food security, functional food, mas banana
Co-Authors Afni, Nur' Ahmad Alamsyah Ahmad Alamsyah AIDA MUSPIAH Aida Muspi’ah Alamsyah Amrullah Amrullah Ana Juliana Arifuddin Sahidu Dody Handito Dunyafanisa Nurul Aulia Ryanividya Eko Basuki Eko Basuki Gunawan Hanifah Ayu Husnul Jannah Husnul Khotimah Lila Anggriani Lingga Gita Dwikasari M Sarjan Maharani Firdaus moegiratul amaro Muhammad Sarjan Mutia Devi Ariyana Nabillah Roja Nazaruddin Nazaruddin Riezka Zuhriatika Rasyd Riezka Zuhriatika Rasyda Riezka Zuhriatika Rasyda Rucitra Widyasari Sari Oktaviana Satrijo Saloko Setyaning Pawestri Setyaning Pawestri Sudarli Sulaemah - Widhiantari, Ida Ayu Zainuri Zainuri