Characteristics of Banana Flour from Bengkulu Local Banana Varieties

Rosalina, Yessy; Laili, Susanti; Devi, Silsia; Setiawan, Rudy

doi:10.21776/ub.industria.2018.007.03.3

Cited by 10 publications

(10 citation statements)

References 6 publications

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“…The decrease in pH value during the ripening process is in line with the research results by Zulkifli et al (2016) on banana 'Berangan' cultivar. There is a process of accumulation of acid content during ripening such as malic and citric acid in bananas (Rosalina et al 2018). The increasing value of acid levels in fruit can cause a decrease in the pH value of bananas (Kulkarni et al 2011).…”

Section: Resultsmentioning

confidence: 99%

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Kumalasari¹,

Vanadiani²,

Ekafitri³

et al. 2021

Czech J. Food Sci.

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This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8–31.7 °C and relative humidity of 59.5%–99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1–3 and 'Kepok Kuning' cultivar at ripening stages 1–2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4–5 and for 'Kapas' cultivar stages 4–7.

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Section: Resultsmentioning

confidence: 99%

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Kumalasari¹,

Vanadiani²,

Ekafitri³

et al. 2021

Czech J. Food Sci.

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“…Yield analysis as stated by Rosalina et al [12], Moisture Content [13], whiteness [14], HPLC Oxalic Acid Level (Modification of The European Food Safety Authority (EFSA),1a237a and 1k237), and Oxalic Acid Level Titration Method [15].…”

Section: Methodsmentioning

confidence: 99%

“…The results of the moisture content test indicate that the drying method can affect the water content produced, using an oven as a drying method to produce lower moisture content due to stable heat and a closed drying situation so that no more water can enter through the air as in the case with a sun dryer. According to Rosalina et al [12] the water content is related to the yield produced, the lower the water content, the lower the yield produced by flour.…”

Section: Moisture Contentmentioning

confidence: 99%

Production Process Technology and Physic-Chemical Characterization of Beneng Taro Flour

Herawati,

Haliza,

Rahmadhani

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Beneng Taro (Xanthosoma undipes) is one of the taro that grows in a specific location developed in the Banten Province, Indonesia. Taro has the main component in the form of flour and starch are widely used. However for further use, there are components that cause itching in the form of oxalate levels that must be lowered. Several process technologies can be utilized to optimize thecharacteristics of taro flour, making it feasible to be used as raw main based material for furtherfood processing. The purpose of this research activity to carry out the production process along with physical characterization and oxalate content of taro beneng flour. The research method consisted of a variation of the immersion treatment and the drying process. The results obtained were then analyzed for yield, color, whiteness, moisture content and oxalate content of the resulted flour. Based on the results of the analysis, it can be seen that immersion using NaCl, sodium metabisulfite and citric acid can reduce the oxalate content. In the variation of the combination of 0.5% citric acid addition in immersion with sun drying method is effective treatment. While the combination of 0.1% citric acid is effective in the oven drying method. The results ofthis production process can be further developed in the field in a larger capacity.

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“…This was possibly influenced by the ingredients used, which consisted of cassava flour, banana flour, and Katuk leaf powder. The crude fiber content found in cassava flour is 2.41% [101], and in banana flour is 2.0% [102], while Katuk leaf contains between 1.07 and 1.87% crude fiber [103]. The more additional ingredients used, the higher the analog rice's crude fiber content would be.…”

Section: Crude Fiber Contentmentioning

confidence: 99%

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

Mahendradatta,

Assa,

Langkong

et al. 2024

Foods

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The development of analog rice, apart from being an effort to diversify food, also has the potential to be developed as a functional food to fulfill the nutrients needed by a community. Katuk leaf is known for its ability to accelerate the breast milk production of lactating women, which is inseparable from sterol in terms of bioactive content. This study aimed to determine the best formulation of analog rice made from cassava flour, banana flour, Katuk leaf powder, and soy lecithin that was sensorily acceptable, in a shape resembling rice, and able to fulfill the nutritional needs of lactating women. Analog rice was produced using an extruder machine before the physical and sensory properties analyses were carried out, followed by the chemical properties analysis. Formulation C (80% cassava flour, 20% banana flour, 3% Katuk leaf powder, and 0.5% soy lecithin) was obtained as the best or most preferred formulation based on sensory analysis. The resulting grain was oval–round in shape and had a green-brownish color, fluffy texture, and distinct aroma and taste derived from the raw material used. Therefore, this research is expected to support the development of analog rice for providing the main staple food to fulfill lactating women’s nutrition.

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Characteristics of Banana Flour from Bengkulu Local Banana Varieties

Cited by 10 publications

References 6 publications

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Production Process Technology and Physic-Chemical Characterization of Beneng Taro Flour

Development of Analog Rice Made from Cassava and Banana with the Addition of Katuk Leaf (Sauropus androgynous L. Merr.) and Soy Lecithin for Lactating Women

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