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

Abstract

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.

Evaluation of microbiome and physico-chemical profiles of fresh fruits of Musa paradisiaca, Citrus sinensis and Carica papaya at different ripening stages: Implication to quality and safety management

“…In this study, the pH values the fruits were significantly decreased with progresses in maturity as observed in banana (5.73 to 4.47) and papaya (6.08 to 5.67) while TA values increased significantly as clearly observed in banana (0.46%, at mature green, to 1.03% at overripe stage). The finding is in line with an earlier report [ 44 ]. The same increment patterns were observed for papaya (from 0.03% to 0.15% at mature green and overripe stage, respectively), results supported by previous reports [ 32 ].…”

Optimizing the making of modified plantain flour by the mixed-culture of lactic acid bacteria and yeast

“…The acid content can influence it in each plantain before fermentation. Raw "Tanduk" plantains have a pH of 6.13 (Kumalasari et al, 2021), which is thought to be higher than the pH of "Nangka" plantains.…”

“…The fermented "Nangka" plantain gave a higher total acid response because it was suspected that the total acid in the "Nangka" plantain itself was higher than the total acid in the "Tanduk" plantain (0.18%) (Kumalasari et al, 2021).…”

The Effect Used Nangka (Musa X Paradisiaca L.) Plantain Flour With A Different Process to The Macro-Micronutrient and Sensory of A Snack Bar

“…The banana's type that is mostly used as flour is unripe plantain [6][7][8][9]. In Indonesia, many varieties of plantain bananas are found such as Kapas, Rajabulu, Kepok Kuning, Tanduk, Siam, Nangka, and others [6,10], so that the development of plantain banana flour has great potential. Plantain banana flour was reported to have starch of 73.99%, amylose 22.47% -23.48%, dietary fiber 16.32%, antioxidants 34.82%, protein 3.94%, fat 4.62% [6,11].…”