PENGARUH METODE PEMBUATAN TEPUNG KULIT PISANG KEPOK (Musa Paradisiaca Linn) TERHADAP SIFAT KIMIA

Abstract

Kepok’s banana peel flour is flour whose main ingredient uses waste from kepok’s bananas which is high in nutritional content but its presence is still underutilized. The purpose of this study was to determine the effect of the method of making kepok banana peel flour on chemical properties. The design used in this study was experimental with a Completely Randomized Design (CRD). The treatments consisted of P0 (without any addition), P1 (addition of 1% ascorbic acid), and P2 (addition of 1% ascorbic acid and blanching) with three replications each. Making kepok’s banana peel flour using oven drying. The parameters observed were proximate levels consisting of levels of protein, fat, water, ash, crude fiber, and carbohydrates. Statistical analysis on proximate levels using One Way Anova and Post Hoc Tamhane's. The results of the study showed that the addition of 1% ascorbic acid and blanching to kepok’s banana peel flour had a significantly different effect on fat content (p 0.02) carbohydrates (p 0.04), and there was no significant effect on protein content (p 0.79), water (p 0.07), ash (0.32), and crude fiber (p 0.34). The best proximate levels were found in the P1 treatment with protein (3.77%), fat (10.38%), water (8.17%), ash (6.28%), crude fiber (8.92%), and carbohydrates (71.40%).

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