Modification plantain flour using fermentation with Pediococcus pentosaceus

“Kepok” as plantain was fermented into modified plantain flour using Pediococcus pentosaceus as a starter in different concentrations. This research aimed to know the effect of different concentrations of starter on the characteristics of the flour’s physical, chemical, structural, and functional properties. This research was conducted using a completely randomized design with three concentration treatments of Pediococcus pentosaceus (1.25% v/v, 2.5% v/v, and 5% v/v). Stater concentration affected the pH, lactic acid, and lactic acid number of fermentation liquid. The result showed that the modified flour’s whiteness level was not significantly different among the treatments. The fermentation process in plantain-modified flour decreased the flour’s protein, mineral, and solubility. Swelling power, water, and oil absorption capacity were increased. The pasting properties of the modified plantain flour had a low peak temperature. Modified plantain flour contains OH, CH2 groups, COO-stretch, and C-O-H bends. X-ray crystallinity was found to be lower in modified plantain flour. With its varying functional characteristics and nutritional composition, modified plantain flour can be used as a supplement in bakery and fortified products such as baby food and healthy snacks.