KARAKTERISTIK FISIKOKIMIA TEPUNG KULIT PISANG JENIS BANANA
Abstract: Banana
is cultivated in Indonesia, classified in two types are plantain and banana.
Utilization of the banana peel is still very limited, as animal feed, beside as
waste. The purpose of this study were to determine the physicochemical
characteristics of banana peels flour (mas, cavendish, barlin and susu
variety). This research was condused in two stage, the first stage was banana
peel flour production. The second was extraction of banana peel pectin by using
water solvent as water soluble pectin (WSP), ammonium oxalate 0,5% solvent as
chelating soluble pectin (CSP) and 0,05 M HCl solvent as acid soluble pectin
(ASP). The data of the research were analysis by descriptive method presented
in table or histogram with error bars or stdev. Physicochemical characteristic
of banana peel flour the result showed that physicochemical characteristics
were i.e : barlin banana peel flour had moisture content 10,81%, whiteness
67,16%, pectin fraction 0,72% (WSP), 0,78% (CSP), 1,44% (ASP); cavendish banana
peel flour had moisture content 12,75%, whiteness 64,37%, pectin fraction 0,78%
(WSP), 1% (CSP), 1,72% (ASP); banana peel flour milk had moisture content of
12,73%, whiteness 65,87%, pectin fraction 0,61% (WSP), 0,89% (CSP), 1,50%
(ASP); mas banana peel flour had moisture content of 12,38%, whiteness: 66,01
%, pectin fraction 0,56% (WSP), 0,67% (CSP), 1,22% (ASP).
Penulis: Imelda Yolanda
Nayoan, Nurhayati, Puspita Sari
Kode Jurnal: jppertaniandd140640