PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
<p>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.,...
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Department of Food Technology
2021-07-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12476 |
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| author | Krishna Purnawan Candra Anis Sofianur Bernatal Saragih Yuliani Yuliani |
| author_facet | Krishna Purnawan Candra Anis Sofianur Bernatal Saragih Yuliani Yuliani |
| author_sort | Krishna Purnawan Candra |
| collection | DOAJ |
| description | <p>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., <em>Kepok (Musa acuminata x balbisiana)</em>, <em>Talas (Musa acuminata </em>Colla var. Talas), and Cavendish (<em>Musa acuminata </em>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 (<em>p</em> > 0.05) but significantly different (<em>p</em> < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for <em>Kepok</em>, <em>Talas</em>, 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 <em>Talas</em> banana flour are in between the physical properties of <em>Kepok</em> and Cavendish banana flour.</p> |
| format | Article |
| id | doaj-art-e14037642aac416d88b73ca9242d375f |
| institution | OA Journals |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2021-07-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-e14037642aac416d88b73ca9242d375f2025-08-20T02:38:41ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2021-07-0131485510.33512/fsj.v3i1.124767528PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOURKrishna Purnawan Candra0Anis Sofianur1Bernatal Saragih2Yuliani Yuliani3Mulawarman UniversityMulawarman UniversityMulawarman UniversityMulawarman Unversity<p>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., <em>Kepok (Musa acuminata x balbisiana)</em>, <em>Talas (Musa acuminata </em>Colla var. Talas), and Cavendish (<em>Musa acuminata </em>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 (<em>p</em> > 0.05) but significantly different (<em>p</em> < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for <em>Kepok</em>, <em>Talas</em>, 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 <em>Talas</em> banana flour are in between the physical properties of <em>Kepok</em> and Cavendish banana flour.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/12476banana flourphysical characteristicskepoktalascavendish |
| spellingShingle | Krishna Purnawan Candra Anis Sofianur Bernatal Saragih Yuliani Yuliani PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR Food ScienTech Journal banana flour physical characteristics kepok talas cavendish |
| title | PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR |
| title_full | PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR |
| title_fullStr | PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR |
| title_full_unstemmed | PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR |
| title_short | PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR |
| title_sort | physical characteristics of kepok talas and cavendish bananas flour |
| topic | banana flour physical characteristics kepok talas cavendish |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/12476 |
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