<![CDATA[Bananas have potential to be developed as a functional food prebiotic because it contains a resistant starch and dietary fiber, the raw banana contains 50% resistant starch type II and dietary fiber (14.52%). The aim of the research were to evaluate prebiotic properties insoluble dietary fiber (IDF) extracted from agung and mas banana flour. The banana flour produced from agung and mas variety used controlled fermentation by Brevibacillus brevis for 24 hours at room temperature. The IDF was extracted by using enzyme method. The prebiotic properties were evaluated based on their resistance to gastric acid hydrolysis, their capable to increase survival of probiotic bacteria (Lactobacillus acidophilus) and decrease pathogenic bacteria (enteropathogenic Eschericia coli/EPEC). The results showed that process fermentation of banana flour increased insoluble dietaryfiber (IDF) content mas and agung banana. Insoluble dietary fiber (IDF) fermented mas and agung banana flour was more resistant than non-fermented mas and agung banana IDF byhydrolysis gastric acid. Insoluble dietary fiber (IDF) of fermented banana flour to increase the survival of L. acidophilus, while decreased the survival of EPEC.Key word : banana, insoluble dietary fiber, prebiotic properties]]>
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