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All Journal Jurnal AGROTEKNOLOGI Jurnal Penelitian Pertanian Terapan Jurnal Penelitian Pendidikan IPA (JPPIPA) Indonesian Food Science and TechnologyJournal Jurnal Teknologi & Industri Hasil Pertanian JURNAL ILMIAH PETERNAKAN TERPADU TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Jurnal Pengabdian Nasional Jurnal Agriment Journal of Agriculture and Animal Science Proceeding Applied Business and Engineering Conference
Dwi Eva Nirmagustina
Jurusan Teknologi Pangan, Politeknik Negeri Lampung (POLINELA) Jl. Soekarno-Hatta No.10 Rajabasa Bandar Lampung 35144 Telp.0721-703995
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Journal : Jurnal Agriment

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Boiling and Soaking Methods of Bananas on the Physical and Functional Properties of Banana Flour Nirmagustina, Dwi Eva
JURNAL AGRIMENT Vol. 9 No. 2 (2024): Desember 2024
Publisher : Politeknik Pertanian Negeri Samarinda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51967/jurnalagriment.v9i2.3161

Abstract

Bananas are a horticultural crop abundant in Lampung Province, Indonesia. Bananas can be made into various products, such as banana flour. The purpose of the research is to determine the effect of boiling and soaking methods of bananas on the physical and functional properties of banana flour. The results showed that there were differences in peeling bananas, slicing bananas, and grinding banana chips between the boiling method and the soaking method on the physical and functional characteristics of banana chips and banana flour, which are color, hardness, water holding capacity (WHC), and oil holding capacity (OHC). The boiling method makes banana skin easy to peel; the banana chips are harder and make it hard to grind; banana chips have a brighter color. The soaking method is easier to slice bananas. Pisang Ambon (banana-type) has higher banana chip hardness than Pisang Janten and Pisang Kepok (plantain-type). The color of banana-type bananas is white, while plantain-type bananas are yellowish white. The boiling method has higher WHC and OHC values than the soaking method. WHC of banana flour with the boiling method ranges from 216.36% to 284.92%, and the soaking method ranges from 128.55% to 148.45%. OHC of banana flour using boiling method 129.04%-145.53% and soaking method 113.86%-123.87%.
Co-Authors Beni Hidayat Chandra Utami Wirawati Handayani, Sri Hertini Rani Kartika, Tamara Eggy Khoerunnisa, Tiara Kurnia Khoirunnisa, Aziza Kurnia Khoerunnisa, Tiara Kusmaria Kusmaria, Kusmaria Latifah, Izza Fitri Liana Verdini Noer, Irmayani Nurrizky, Hafiz Aulia Oktaf Rina Surfiana Surfiana Widia Astuti WINARTO Wirawati, Candra Utami Wirawati, Chandra Utamai zukryandry, zukryandry Zulfahmi Zulfahmi