Review of the philosophy of science on the development of resistant starch from mas bananas as a functional food isn supporting food security

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