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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Pengolahan Hasil Perikanan Indonesia Journal of Food and Pharmaceutical Science Agrointek agriTECH PROSIDING SEMINAR KIMIA Jurnal Kimia Mulawarman Indonesian Journal of Chemistry Indonesian Journal of Agricultural Research Jambura FIsh Processing Journal Journal of Tropical AgriFood Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Food ScienTech Journal Jurnal Natural Journal of Food and Pharmaceutical Sciences
Yuliani, Yuliani
Agricultural Product Technology Department, Agricultural Faculty, Mulawarman University, Samarinda
Agriculture, Biological Sciences & Forestry Astronomy Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Control & Systems Engineering Earth & Planetary Sciences Economics, Econometrics & Finance Energy Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Medicine & Pharmacology Neuroscience Physics Social Sciences Veterinary

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Journal : Food ScienTech Journal

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PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR Krishna Purnawan Candra; Anis Sofianur; Bernatal Saragih; Yuliani Yuliani
Food ScienTech Journal Vol 3, No 1 (2021)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v3i1.12476

Abstract

Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., Kepok (Musa acuminata x balbisiana), Talas (Musa acuminata Colla var. Talas), and Cavendish (Musa acuminata Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (p > 0.05) but significantly different (p < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for Kepok, Talas, and Cavendish banana flour was 79.45°C, 81.45°C, and 78.20°C, respectively. In this research, we found that the physical properties of Talas banana flour are in between the physical properties of Kepok and Cavendish banana flour.
Co-Authors Adhyatma Adhyatma Ainudin Ainudin Aisya Maulidina Natasasmita Alberth Parlindungan Andre Septiansyah Anis Sofianur Anton Rahmadi Anton Rahmadi Anton Rahmadi Aprillia Kusesvara Arboby Gunawan Arif Kurniawan Bernatal Saragih Bernatal Saragih Bernatal Saragih Bernatal Saragih Chandra Kadwa Utama Sutrisno Emmawati, Aswita Epi Susanti Frio Handayani Futri Amalia Hendra Saputra Hendri Wardana Hudaida Syahrumsyah Hudaida Syahrumsyah Ikhwan Yusnayadi Isak Budi Setionugroho Ismail Ismail Kartika Sari Kasma Kasma Kholida Lestari Krishna Purnawan Candra Marwati - Mentari Mentari Miftakhur Rohmah, Miftakhur Mohamad Arifin Muhammad Arifin Muhammad Fahri Nazaruddin - Nur Amaliah Prabowo, Sulistyo Rezki Ade Prasetyo Rinten Anjang Sari Sepfian Fadilla Setya Putra SITI AISAH Sukmiyati Agustin Tazri Amrullah Viky Bayu Parytha WIJAYANTI KUSUMA WARDHANI Wiwit Murdianto Yudha Agus Prayitno Yudha Agus Prayitno Yulian Andriyani