Effect of Modification of Banana Kepok (Musa paradisiaca L.) Starch Substitution on Ash, Water, and Protein Content in Cookie Products

Starch is composed of two types of carbohydrates, amylose and amylopectin. Improvements in the physical and chemical properties of natural starch can be made by modifying the starch. The modified starch has a healthy effect on the colon. The goal of this research is determine the effect of modified kepok banana starch substitution on ash, water, and protein content in cookies. The research used a completely randomized design (CRD). Comparison of modified kepok banana starch and wheat flour of 0%:100%, 25%:75%, 50%:50%, and 75%:25%. The highest cookie protein content was 6.26%; ash content was 2.97%; and water content was 8.83%. The conclusion is There is a relationship between the substitution of modified kepok banana starch and the protein content and ash content of the cookies. There was no effect of substitution of modified kepok banana starch on the moisture content of the cookies.