Saba banana is one of the most favourite banana varieties in Malaysia. It also generates a concerning amount of waste as the only value part is the pulp. Banana peel has been proven to have a lot of nutritional content that should not be ignored and wasted. Conversion of banana peel to powder will convert it into a value-added product in the food industry. Preliminary study on the protein, moisture, crude fibre and fat was carried out for 2 different stages of maturity which are stage 2 (light green) and stage 5 (yellow with green tips). Both stages have almost similar proximate analysis values and hence stage 2 of banana was chosen for the next analysis, due to the high waste of banana peel in stage 2 in SME (Small Medium Enterprise) in the production of banana chips. This study characterized the banana peel powder for storage application at different sizes of particles which are 1-125 µm, 126-250 µm and >250 µm. As the particles of the banana peel powder increases, the flowability of the powder decreases. It was found that green banana peel (stage 2) at sample A (1-125 µm) has the highest true density, but sample C (>250 µm) has the highest bulk density. The pH mean value of the three sizes also ranges from 6.15 to 6.46. The powder’s pH (6.15-6.46) is in the standard wheat flour acidity range. Moreover, the study on the water holding capacity at different temperatures identifies that banana peel powder has a high water holding capacity ranging from 3.83 to 6.45 g water/g dry sample. In short, this study is a success in identifying the potential of banana peel powder in food products based on its characteristics.
Limbah tongkol jagung berpotensi sebagai makanan ternak, tetapi limbah tersebut belum dimanfaatkan secara maksimal oleh masyarakat. Desa Ngleses, Kecamatan Juwangi, Kabupaten Boyolali merupakan salah satu lokasi yang memiliki limbah tongkol jagung yang berlimpah, tetapi hanya dimanfaatkan sebagai bahan bakar untuk memasak. Oleh karena itu, perlu adanya aktivitas yang dapat mendorong dan mendukung warga setempat untuk memanfaatkannya menjadi komponen utama makanan ternak sapi bernutrisi. Makanan ternak sapi bernutrisi dibuat dengan bahan utama limbah tongkol jagung dengan komposisi 50% tepung limbah tongkol jagung, 45% dedak padi, dan 5% bahan tambahan terdiri dari limbah kulit kedelai, ampas singkong, dan garam. Tujuan pemberian makanan bernutrisi pada ternak sapi ini adalah meningkatkan selera makan agar berat badan ternak sapi meningkat dalam waktu singkat. Penambahan berat badan sapi dilakukan dengan mengukur lingkar dada sapi sebelum dan setelah diberi asupan makanan bernutrisi tersebut dalam waktu kurang lebih satu bulan. Hasil pengamatan pada awal pemberian makanan bernutrisi dari bahan utama limbah tongkol jagung menunjukkan bahwa sapi mengonsumsi makanan dengan selera makan yang cukup baik. Peningkatan bobot sapi secara sederhana dapat diketahui dari diameter lingkar dada. Setelah hewan ternak sapi mengonsumsi makanan yang diracik dengan komposisi tersebut selama sebulan, lingkar dada sapi bertambah 10,6 cm yang setara dengan meningkatnya bobot sapi sekitar 35 kg.
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