Article Per Year (5 Year)
p-Index From 2019 - 2024
0.23
P-Index
This Author published in this journals
All Journal El-Hayah : Jurnal Biologi
Laily, Ainun ‎ Nikmati
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Environmental Science Immunology & microbiology Medicine & Pharmacology

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Identification of Phytochemicals Compound On the Ethanol Extract ‎of Banana Peel Musa Balbisiana Colla “Kepok Putih” and Musa X ‎Corniculata Lour. “Tanduk”‎ Wardati, Fauchil; Fitriahani, Feby; Laily, Ainun ‎ Nikmati
El-Hayah : Jurnal Biologi Vol 8, No 1 (2020): EL-HAYAH (VOL 8, NO 1 SEPTEMBER 2020)
Publisher : Department of Biology Science and Technology Faculty UIN Maulana Malik Ibrahim Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18860/elha.v8i1.11318

Abstract

Indonesia is the largest banana producer in Asia and each year continues to increase its production. The number of banana production in Indonesia reached 4,177,155 tons in 2003 and increased continuously to 6,373,533 tons in 2009. The abundance of banana peel is not comparable with the utilization of a banana peel in the society which has so far not been processed much apart from being animal feed. Two types of bananas that are often processed but the peels have not been optimally utilized yet are “kepok putih” and “tanduk”. Banana peel of “kepok kuning” extract contains alkaloids, flavonoids, quinones, saponins and tannins. However, the phytochemical compounds of banana peel “kepok putih” and “tanduk” have not been widely studied. Thus, this research aims to identify the phytochemical compounds from banana peel of “kepok putih” and “tanduk”. The extraction method which used in this experiment was the maceration method using 96 % ethanol solvent. Based on the test results, which may be obtained, it is known that the ethanol extract of banana peel “kepok putih” contains flavonoids, tannins,  alkaloids, while “tanduk” contains flavonoids, saponins, tannins, and alkaloids
Co-Authors Fitriahani, Feby Wardati, Fauchil