Effect of soaking time sodium metabisulfite (Na2S2O5) and carboxymethyl cellullose (CMC) on the characteristics of lowe banana starch

Lowe's banana has the potential for high starch content. The processing of bananas into flour and offers more diverse development opportunities to achieve food security. aim this study was determine effect soaking time in sodium metabisulphite carboxy methyl cellulose solution on chemical composition, content gluten flour. design used a completely randomised factorial (CRD) with two factors: type agent (M) (L). For each treatment, all contained 5 grams/litre water differences agent, namely: (M1), (M2) carboxymethyl (M3). As far as is concerned, it consists 3 treatments: (L1) = 6 hours; (L2) 12 (L3) 18 hours, so that there were 27 treatment units consisting x different combinations, which then repeated three times. research variables proximate test, test test. results showed longer time, higher protein lower ash, fat, carbohydrate, best M1L3 increased decreased ash gluten.