Characteristics qualities of banana peel flour on three balinese banana cultivars (Musa spp.) with different fruit maturity levels

Abstract

The province of Bali is among the top banana producers in Indonesia. It has high diversity of different varieties of banana. Banana peel waste produced can be transformed into banana flour that has the same nutrition and function with the wheat flour that can become alternative usage aside from wheat flour. This study aimed to analyze the characteristics quality of banana peel flour due to the influence of cultivar differences and the level of ripeness of the fruit at harvest. The study used a randomized block design with 2 factors and 3 replications. The first factor was the local Balinese banana cultivar (Ambon Kuning, Kepok and Ketip banana). The second factor was level maturity of fruit (Uunripe, Physiologically ripe and Overripe). The results showed that the interaction between local Bali banana cultivar and maturity level of fruit at harvest had a significant effect on all variables observed, except for color and content of the heavy metal lead. Characteristics quality of banana peel flour in the combination of cultivar types and fruit ripeness levels were weak to very strong banana aroma, faded brown to dark brown color. Based on the analysis, it was found that Kepok banana level of maturity Overripe peel flour almost meet the Indonesian National Standard 3751:2009 with moisture content of 11.33%, ash of 13.32, protein content of 88.48%, mineral of Fe, K, Zn respectively of 53.78 mg/kg, 3.18%, 36.20 mg/kg, vitamin B2 of 14,83 mg/kg, total soluble solid of 3.07 °Brix and pH of 6.27.