Ambon Banana Research Articles

KAPSUL EKSTRAK KULIT PISANG AMBON MENINGKATKAN KADAR NITRIT OKSIDA PADA WANITA HIPERTENSI USIA SUBUR

Hypertension affects individuals of all ages, including women. One of the contributing factors to hypertension is oxidative stress. Banana peel contains high levels of flavonoids, which increase antioxidant activity. This study aimed to analyze the effect of ambon banana peel extract capsules on increasing nitric oxide levels and reducing blood pressure hypertensive women. This research employed quasi experimental design with purposive sampling, non randomized pre and post test control group design. The sample included 32 hypertensive women divided into two groups 16 in the intervention group and 16 in the control group. The intervention group received 2,500 mg of banana peel extract capsules addition to antihypertensive drugs, the control group received only antihypertensive drugs. Both groups were treated for 14 days. The results indicated that the mean systolic blood pressure the intervention group decreased average of 16.32 mmHg, compared to decrease of 7.49 The results indicated that the mean systolic blood pressure in the intervention group decreased an average of 16.32 mmHg, compared decrease of 7.49 mmHg in the control group. Mean diastolic blood pressure the intervention group decreased by 12.56 mmHg, compared decrease 4.68 mmHg in the control group. Nitric oxide levels increased by 61.06 points in the intervention group and decreased by 19.75 points the control group. Conclusion, the study found significant differences in pretest-posttest systolic and diastolic blood pressure between the intervention and control groups, indicating that ambon banana peel extract capsules effectively increase nitric oxide levels and reduce blood pressure in hypertensive women

Comparison of The Effectiveness of Mango And White Ambon Banana on Hemoglobin Levels In Trimester II Pregnant Women With Anemia

Background: Anemia is a condition in which circulating erythrocytes and/or hemoglobin (Hb) cannot fulfill their function of providing oxygen to body tissues. More than 50% of anemia cases spread throughout the world are directly caused by insufficient iron intake. Purpose: To determine the comparison of the effectiveness of Mango and White Ambon Banana on Hemoglobin Levels in Anemic Pregnant Women in the Second Trimester at the Ciater Community Health Center, South Tangerang. Method: This research is a quasi-experimental research design with a two group pre and posttest design, a sampling technique using cluster sampling, a total sample of 30 respondents divided into two treatment groups. This research was conducted in the Ciater Community Health Center area, South Tangerang City in October 2023. The instruments used were mango fruit and white Ambon banana, observation sheet, Easy Touch Blood Hemoglobin. Data analysis used paired sample t- test and Independent T-Test Results: There is an effect of giving mangoes and white Ambon banana on hemoglobin levels in pregnant women in the second trimester at the Ciater Health Center with a p-value of 0.000. The results of the study showed that there was no difference in the average hemoglobin levels in pregnant women in the second trimester between the consumption of mangoes and white Ambon banana with a p-value of 0.292. Conclusion: The results of the study show that there is no difference in the average effect of mangoes and white Ambon banana on the hemoglobin levels of pregnant women. Suggestion: The results of this research can be put into practice independently, especially for consuming mangoes and Ambon banana to increase Hemoglobin levels.

Perbandingan Pemberian Pisang Ambon Dan Buah Naga Terhadap Kadar Hb Ibu Hamil Di PMB DNP Kecamatan Sukadiri Kabupaten Tangerang

Introduction: The prevalence of anemia in pregnant women is still high. PMB DNP Sukadiri District, Tangerang Regency, pregnant women in their third trimester who experience anemia each year have increased from 2020-2022 namely 13,2% to 15,8%. The government has tried to prevent it by giving Fe tablets and consuming foods containing iron, including Ambon banana and dragon fruit. Objective: Knowing the comparison of giving Ambon bananas and dragon fruit to Hb levels of pregnant women in PMB DNP, Sukadiri District, Tangerang Regency. Methods: Quasi-experimental design with pretest-posttest design with control group design. The sample is pregnant women who experience anemia in January-February 2023 as many as 34 samples using a purposive sampling technique. The intervention was given 250gr once a day for 14 days. Bivariate analysis used paired sample t-tests and independent t-tests. Results: The univariate study of Hb levels of pregnant women before the administration of Ambon bananas averaged = 9,635gr/dl and after the administration of Ambon bananas averaged = 12,118gr/dl. Hb levels of pregnant women before the administration of dragon fruit juice average = 9,641gr/dl and after the administration of dragon fruit juice average = 11,447gr/dl. The results of the bivariate study obtained a p-value = 0,001. Discussion: There are differences in the effect of giving Ambon bananas and dragon fruit juice on Hb levels of pregnant women. Pregnant women are expected to be diligent in consuming foods containing iron, including Ambon banana and dragon fruit, to increase Hb levels in the mother's blood.

The Effect of Giving “Semundu” Juice with a Combination of Probiotics on Blood Pressure in Pre-Hypertension Patients

Hypertension is a medical condition characterized by elevated blood pressure beyond normal limits. Management strategies for hypertension can be pharmacological or non-pharmacological. This study aims to evaluate the effect of administering "semundu" juice combined with yogurt on reducing blood pressure in individuals with hypertension in the Jembatan Kecil Health Center area, Bengkulu City, in 2024. A total of 28 participants with high blood pressure were randomly assigned to one of four groups: P0 (control group receiving educational leaflets), P1 (200g watermelon juice, 100g cucumber, and 20ml honey), P2 (100g Ambon banana, yogurt), and P3 (200g watermelon juice, 100g cucumber, 20ml honey, and yogurt). The Kruskal-Wallis test results indicated that the administration of "semundu" juice combined with probiotics significantly affected both systolic and diastolic blood pressure, as evidenced by a p-value of less than 0.05. All treatment groups demonstrated a reduction in blood pressure, with significant differences observed between the groups: P0 vs. P3 (p-value < 0.02), P1 vs. P3 (p-value < 0.034), and P2 vs. P3 (p-value < 0.01). These findings suggest that "semundu" juice combined with probiotics has a notable impact on lowering blood pressure in individuals with hypertension.

Karakteristik Fisik dan Kandungan Gizi Tepung Pisang Lokal Lampung dengan Metode Perebusan

Lampung Province is the third largest banana producer in Indonesia with various types of bananas. It affects the differences of physical characteristics and nutritional content. Besides the type of banana, the processing can also affect the differences in its characteristics. The objective of the research was to determine the physical characteristics and nutritional content of banana flour from 8 types of bananas grown in Lampung Province as a source of local flour with the boiling method. The study was designed in a completely randomized block design with 3 replications. The results showed that the type of banana affected the physical characteristics and nutritional content of banana flour. Nangka bananas had the highest yield (42.06%) and muli bananas had the lowest yield (24.45%). Ambon kuning and tanduk had the highest degree of whiteness (44.60 and 41.20) and this is influenced by the color of the black pith. Muli banana flour was the highest protein content (3.54%). Fat content in nangka banana flour is the highest (1.09%). Ash of muli banana and ambon banana flour were the highest content (2.99% and 2.68%). Crude fiber of muli banana flour and kepok manado banana flour were the highest content (3.17% and 3.21%). The starch, amylose, and ratio of amylose/amylopectin of kepok manado and tanduk banana flour were the same and the highest content (respectively ranging between 74.53–76.29%, 26.18–28.92%, and 0.35–0.41). Vitamin C and total acid in local banana flour ranged from 0.51–2.34 mg/100 g and 0.62–2.25 respectively, muli bananas had the highest content of vitamin C and total acid with values of 2.34 mg/100 g and 2.25%. The boiling process can be applied as one of pre-treatment before making local Lampung banana flour. Keywords: banana flour, boiling method, local banana, nutritional

Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium

Characterization of Soybean Extract Drinks Using Ambon Banana Peel Waste as a Source of Calcium

Effectiveness of giving dragon fruit and ambon banana to increase hemoglobin levels in anemic adolescent girls

Background: Anaemia is a common health problem among adolescent girls, especially in areas with limited access to nutritious food. One of the efforts to overcome anaemia is to increase the consumption of iron-rich fruits, such as dragon fruit and ambon banana. Objective: to evaluate the effectiveness of dragon fruit and ambon banana administration in increasing haemoglobin levels in anaemic adolescent girls Method: Qualitative research combines observational and interventional approaches. The research sample amounted to 2 adolescent female respondents. Instrument of treatment activities using a checklist sheet on elevated haemoglobin levels. Results: An increase in haemoglobin levels was obtained in adolescents given dragon fruit juice, where the first week was 10.1 g / dl, the second week was 11.2 g / dl, and the fourth week was 12.3 g / dl. There was a slightly slower increase in haemoglobin levels in adolescents who were given Ambonese bananas in the first week of 10.2 g / dl, the second week of 10.8 g / dl, and the fourth week of 11.3 g / dl. Conclusion: Respondents who consume dragon fruit increase haemoglobin levels faster than bananas. It is expected to be used as an alternative midwifery care for the midwife profession by giving dragon fruit juice to increase haemoglobin levels. Teenagers are advised to maintain a balanced diet by consuming fruits rich in iron and nutrients, such as dragon fruit, ambon, bananas, and other essential nutrients. By maintaining a balanced diet and increasing the consumption of iron-rich fruits, adolescents can improve their haemoglobin levels and maintain overall body health.

Optimizing the Growth and Production of Pagoda Mustard Plants (Brassica narinosa L.) by providing Tofu Dregs Compost and Banana Peel Liquid Organic Fertilizer

The pagoda mustard plant ( Brassica narinosa L.) is a type of vegetable that is healthy nutritious, and easy to cultivate because it is classified as an annual plant with a harvest age ranging from 40 to 45 HST. This research aims to optimize the growth and production of pagoda mustard greens ( Brassica narinosa L.) by providing Tofu Dregs Compost and Banana Peel POC. The location of this research was carried out in the appropriate home environment area in Danau Balai A Village, Rantau Selatan District, Labuhan Batu Regency, and the Agrotechnology Laboratory, Faculty of Science and Technology, Labuhan Batu University. Research I used the two-factor Randomized Group Plan (RAK) research method with three replications. ANOVA variance analysis (variety analysis) was used to test the observation data statistically. Duncan's Multiple Range Test (DMRT) was carried out at an α level of 0.05. The effect of giving banana peel POC and tofu dregs fertilizer in each treatment was not significantly different on the growth capacity of pagoda mustard plants. Based on the analysis of variance, POC treatment of banana peel waste had no significant effect on the number of pagoda mustard leaves aged 14 DAP, 21 DAP, and 28 DAP. POC treatment of Ambon banana peel waste had a significant effect on the number of pagoda mustard leaves at 35 HST and 42 HST.

Effect of Base Type Variation on Physicochemical Properties of Ambon Banana Peel (Musa Paradisiaca L) Methanol Extract Nanoemulsions Ointment

Ambon banana peel (Musa Paradisiaca L) contains flavonoids, tannins, terpenoids and saponins which have potential to be in the wound healing process. One of topical preparations suitable for wound healing is ointment. The ointment base can affect the release of active substances and absorption in the skin layers, since the release of the drug from its base is an important factor in the success of therapy. The aim of this study was to analyze the effect of base type variations on the physicochemical properties of ointments from banana peel methanol extract nanoemulsions. Ambon banana peel extract was obtained by maceration using methanol solvent and made in the form of a nanoemulsion. Ambon banana peel extract nanoemulsion is then added to the ointment preparation with water-soluble, absorption and hydrocarbon base types. Ointments with variations in base types were observed for physicochemical properties including organoleptic, homogeneity, viscosity, pH and spreadability. The data obtained were analyzed statistically using One Way ANOVA. The results showed that variations in base type affected on organoleptic appearance, viscosity and spreadability but had no effect on the pH value and homogeneity. The absorption base produces a formula that meets the requirements for ointment preparations.

The Impact of Ambon Banana (Musa Accuminata Colla) Puree Addition to Banana Bread Making on Physical Quality and Consumer Acceptance

The objective of this study was to analyze the impact of the addition of ambon banana puree in banana bread on physical quality and consumer acceptance. The method used was an experimental method with three types of treatments, namely banana bread adding 25%, 50%, and 75% ambon banana puree, conducted at the Pastry & Bakery Laboratory of Culinary Art Education, State University of Jakarta. The validity test was conducted using the organoleptic test to five lecturers of Culinary Art Education, State University of Jakarta, consisting of four external aspects and eight internal aspects, showing that banana bread adding 25% and 50% ambon banana puree excelled in various aspects. The physical quality test was conducted by measuring the volume of each product for three repetitions. The test results using the ANOVA test showed that there was no impact of the addition of banana puree on the quality of bread volume. The consumer acceptance test was conducted using the Friedman test, and data collection was done using the hedonic test for 30 panelists. The Friedman test results showed that there was an impact of the addition of ambon banana puree in banana bread on consumer acceptance in the aspects of volume, skin color, bread crust, skin characteristics, crumb color, crumb pores, crumb texture, and chewing quality. Furthermore, the results of Tuckey's test showed that banana bread adding 25% ambon banana puree was most preferred in terms of volume and chewing quality, banana bread adding 25% and 50% ambon banana puree was most preferred in terms of bread crust color, bread crust thickness, bread crust characteristics, crumb color, crumb pores, and crumb texture. Based on the results of this study, it is recommended that banana bread add 50% of banana puree products for further utilization of banana ambon.

Relationship of Bananas (Musa spp.) Based on Morphological Characteristics in Sungai Pinyuh District, Mempawah Regency

Bananas (Musa spp.) are herbaceous plant members of the Musaceae family, which has different morphological characters. This study aims to identify the relationship between banana cultivars based on morphological characteristics. The research was done from August to November 2022 in Sungai Pinyuh District, Mempawah Regency. This research used the exploratory method with the purposive sampling technique and was then analyzed using the UPGMA method through the Numeric Taxonomy and Multivariate System (NTSYS version 2.0) program. The bananas from Sungai Pinyuh regency consist of kepok banana, ambon banana, forty-day banana, barangan banana, awak banana, and kak mirah banana. The results of the banana relatedness analysis show a similarity level of 0.44, which is divided into two groups, A and B. Group A consists of 3 cultivars, namely banana kepok, banana awak, and banana kak mirah; group B consists of 3 cultivars, namely banana ambon, banana barangan, and banana forty days.

The Effect of Giving Ambon Banana (Musa Paradisiaca Var Sapientum Linn) on Blood Pressure among Pregnant Mothers with Hypertension

The incidence of hypertension in pregnant women constitutes 33.07% of pregnancy complications which is one of the factors causing maternal death. Pakuhaji Regional Hospital found that the incidence of hypertension was around 40%. One good diet method is to reduce salt intake and increase potassium intake. Giving Ambon bananas is high in potassium which can lower blood pressure. This study aimed to determine the effect of giving Ambon banana (musa paradisiaca var sapientum linn) on blood pressure in pregnant women with hypertension at Pakuhaji Regional Hospital in 2023. Pre-experimental research with a one group pretest and post test design. The sample in this study consisted of 35 respondents using a purposive sampling technique. Data were analyzed using a paired sample t-test which was previously tested for normality. The results of univariate analysis before giving Ambon bananas averaged systole 159.54 mmHg and diastole 102.89 mmHg, after giving Ambon bananas it decreased with an average systole of 141.57 mmHg and diastole 86.80 mmHg. The results of bivariate analysis with paired sample t-test giving Ambon bananas a value of 0.000. There is an effect of giving Ambon bananas (Musa paradisiaca var sapientum Linn) on blood pressure in pregnant women with hypertension. It is hoped that pregnant women can increase the knowledge of pregnant women with hypertension that apart from using medicines from doctors, they can also use Ambon bananas.

ANALYSIS OF THE FEASIBLITY STUDY OF THE AMBON BANANA WHOLESALE BUSINESS UD. BAIM PUTRA IN HUMAN RESOURCES, MARKET AND MAKERTING ASPECTS

Ambon Banana Business UD. Baim Putra has high quality and many health benefits. A business feasibility study is a comprehensive assessment of an important part of the business. The purpose of a business feasibility study is to determine whether or not the business to be run is feasible. Research on the Ambon banana wholesale business. UD. Baim Putra uses qualitative methods. The bananas sold come from PT. Mulya Raya and then sold to Cibitung Main Market. Each Ambon banana has a banana type code to distinguish its quality. The results showed that Ambon banana UD. Baim Putra has a fairly good sales level at the Cibitung Main Market. Baim Putra bananas are considered healthy and high quality Ambon bananas. Apart from that, high quality Ambon bananas can be sold because of the large and strategic land they own.

Use of Ambon Banana Skin (Musa Paradisiaca) as a Raw Material for Manufacturing Egg Roll

Egg Roll is a type of snack that is baked and then rolled using tongs or a Teflon egg roll mold. and the characteristic of the egg roll itself is that it is a straight roll, tastes sweet, savory and has a crunchy texture. Ambon banana peel is one of the banana wastes that has not been widely used. Even though freshly thrown away Ambon banana peels have no economic value, they are protein, calcium, phosphorus, iron, and contain vitamins B6 and B12. Therefore, in this study, researchers used Ambon banana peels as raw material for making egg rolls. The aim of this research is to obtain the correct formulation for adding Ambon banana peel (Musa Paradisica) to produce egg rolls with the best organoleptic quality and to find out the business feasibility analysis of egg rolls with the addition of Ambon banana peel (Musa Paradisiaca) resulting in the best treatment. This research design used a completely randomized design (CRD) with the second treatment (80% wheat flour formulation + 20% Ambon banana peel flour). Based on effectiveness test calculations, the best treatment for Ambon banana peel egg rolls was found in F2, namely (80% wheat flour formulation and Ambon banana peel flour 20%). This can be seen from the results of calculating the yield value (NH), which has the highest value, namely 0.77. The best treatment is F2 which has a water content of 4.17%, fiber content of 2.97%, ash content of 2.53%, meanwhile, the organoleptic test gives average results of consumers stating a real level of liking with color hedonic test results of 4.40 % (like), aroma 4.47% (like), typical banana peel taste 4.60% (like), texture 4.13% (like) and overall acceptability (like).

Use of Banana Peel as a Raw Material for Banana Peel Nugget on a Small Industrial Scale

The aim of this research is to obtain the best treatment from the use of various types of banana peels with flour and sago formulations in making banana peel nuggets and to find out the business feasibility analysis of making banana peel nuggets resulting from the best treatment. This research was designed using a Randomized Block Design (RAK) with two factors, namely the type of banana peel and the concentration of wheat flour and sago flour. Factor I: type of banana peel: 50% mas banana, 50% Ambon banana, 50% king banana, 50% milk banana, and 50% kepok banana. Factor II: concentration of wheat flour and sago flour: wheat (40%, 30%) and sago (10% and 20%). The parameters observed in this research were crude fiber content, water content, and liking test (aroma, color and texture). Statistical analysis was carried out using Analysis of variance ANOVA. Based on the research results, the addition of flour and sago concentrations did not have a significant effect on the fiber content, water content and organoleptic content of banana peel nuggets. The type of banana peel and the concentration of wheat and sago received the best treatment with Yield Value (NH), namely in the P5T1 treatment with 50% kepok banana peel treatment with 40% wheat flour and 10% sago flour with a value of 0.76. Banana peel nuggets contain 3.18% fiber content, 43.50% water content, 4.48% aroma preference, 4.35% color preference and 4.53% texture preference. The results of the business feasibility analysis obtained a Ratio (R/C) value of 1.55, so it was stated that the production of banana peel nuggets was feasible.

Kemampuan Filter Alami Berbasis Kulit Pisang (Musa paradisiaca L.) dalam Penjernihan Air

Waste from male banana peels (Musa paradisiaca Var. Paradisiaca), Ambon banana peels (Musa paradisiaca Var. Sapientum), and kepok banana peels (Musa acuminate L.) can be used as natural water filtration. The content of pectin, galacturonic acid and cellulose in banana peels can absorb heavy metals in water. This research aims to determine the filtration ability of natural waste materials such as kepok banana peels, Ambon banana peels and male banana peels which are most effectively used as water filtration media. This research consists of the sample preparation stage, carbonization stage, activation stage, and trial stage. The method used is an experimental method on a laboratory scale to measure Potential Hydrogen (pH), Total Dissolve Solid (TDS), and the level of clarity in water. The data obtained was tested using the Anova test with a significance level of 5% and the BNT test. Based on the BNT test which shows that male banana peels are not significantly proportional to the TDS of well water. Meanwhile, Ambon banana peel and Kepok banana peel are significantly proportional to TDS, and for Kepok banana peel, Ambon banana peel and male banana peel, it is significantly proportional to the pH of well water, because the significance results are less than 0.05%. From these findings it can be concluded that Kepok banana peels and Ambon banana peels are the most effective water filtration media to use.

Inoculation of Endophytic Bacteria for Increasing Plant Height and Number of Rice Roots (Oryza sativa)

Four endophytic bacteria have been isolated from banana kluthuk plants and banana ambon. Previous study showed that they produce Indole Acetic Acid (IAA). This study aimed to analyze the effect of endophytic bacterial inoculation on plant height and the number of rice root. For this reason, two endophytic bacteria of each klutuk banana and ambon banana plants were cultured and examined for growth rate using a 600 nm spectrophotometer. Isolate growth was calculated every two hours for 16 hours of bacterial growth in NB media. Bacterial inoculation experiments on rice plants were carried out with five replications. This inoculation begun with germination of rice seeds until the radicle was observed. Then germinated rice seedlings were soaked in a bacterial suspension for 1 hour at room temperature. The results showed the exponential phase of all isolates was observed at 6 hours with shaking. Inoculation using A22 and A51 isolates significantly increases plant height, number of leaves. While, A22 isolate significantly increased the number of roots compared to the uninoculated plants (control). It supports the potential of endophytic bacteria from banana kluthuk and ambon plants.

Prebiotic Activity of Ambon Banana (Musa acuminata (AAA Group) ‘Ambon’) Peel Starch Against Lactobacillus. acidophilus and Escherichia coli In Vitro

Prebiotics are compounds with the ability to specifically enhance the population of advantageous bacteria in the gastrointestinal tract. Starch is a polysaccharide which has prebiotic activity. Agricultural waste like banana peel contains prebiotic polysaccharides including starch. The prebiotic effect of starch from many varieties of banana peel has been explored by researchers. Although Ambon banana is a variety that is commonly consumed in Indonesia, the prebiotic activity of its peel, particularly the peel starch, has not been studied yet. Thus, this study aims to research the prebiotic activity of Ambon banana peel starch against probiotic bacteria of the Lactobacillus acidophilus and the opportunistic pathogen bacteria of Eschericia coli. In this research, starch was extracted from banana peel (var. pisang Ambon) and prebiotic activity of the starch was tested on L. acidophilus and E. coli. The number of bacteria was calculated at 0 and 24 hours of incubation using plate count methods.The result showed that at the concentration of 1% w/v, Ambon banana peel starch increases the number of L. acidophilus while inhibiting the growth of E. coli. The L. acidophilus culture in the starch-containing media had SCFAs (acetic, butyric and propionic acid) that were known to have good impact to human health.

Deteksi dan Identifikasi Molekuler Kapang Berpotensi sebagai Penghasil Patulin pada Buah Tropis

Production and export of tropical fruits in Indonesia have an increasing trend every year. The important factor in the production and export of fruits is food safety. One of the contaminants that may be found in fruits is mycotoxin, especially patulin. Patulin mainly found in fruits such as apple, orange, grape, and pear. This study aimed to detect molds from tropical fruits and to identify potentially patulin-producing molds. Detection of potentially patulin-producing molds obtained from tropical fruits was carried out using the isoepoxydon dehydrogenase (idh) gene. Species identification was carried out using internal transcribed spacer (ITS) region. The mold isolate sequences of ITS rDNA region were analyzed for their homology using both BLAST search and phylogenetic tree. A total of 26 molds were isolated from four types of fruit (malang apple, ambon banana, medan orange, and avocado) obtained from five different places in Bogor including fruit stalls, traditional markets, and supermarkets. The positive results of idh gene were mold isolates that have an amplicon at 620 bp. The result showed that 5 of 26 (19,2%) isolates were positive for idh gene, namely A11, A34, A43, A51 and B23. The positive isolates for idh gene were identified as Aspergillus aculeatus, Aspergillus niger, Cladosporium anthropophilum, Cladosporium tenuissimum, and Talaromyces verruculosus.

ACUTE TOXICITY TEST OF AMBON BANANA TREE SAP EXTRACT ON MICE (Mus Muculus L.)

Introduction: Banana tree sap is commonly used by the community as herbal medicine in the process of accelerating wound healing so it needs to be tested for the safety of its use. The research entitled Test of Acute Toxicity and Allergy of Ambon Banana Tree Sap Extract to Mice (Mus Muculus L.) aims to determine Lethal Dose 50, toxicity classification and to observe allergic symptoms dermally of Ambon banana tree sap extract to mice. Materials and Methods: In the acute toxicity test using the Thomson Weil calculation method using mice as experimental animals as many as 25 which were divided into 5 treatment groups with the main test series group I as the control group with 0.3% Na-CMC, groups 2-5 were given the test extract with doses of 300, 600, 1200 and 2400mg/kgBW with one oral administration and observed the number of deaths in each test animal for 14 days. Results and Discussions: In allergy testing using the Wilocoxon method. From the results of the acute toxicity test study, the LD50 value of banana tree sap extract was 1116.8mg/kgBW (1.116g/kgBW) included in the moderate toxic category (0.5-5g/kgBW) and in the allergy test it did not cause allergies (no rash and red-red). For acute toxicity, the weights of mice were analyzed using the ANOVA and LSD tests as well as the allergy test using Wilocoxon. The results of the analysis show that there is a significant difference at the test level of 0.05 (???? <0.05). in the allergy test obtained statistical test results which stated that there was no allergic reaction in mice during treatment with a ???? value of 1.000 > 0.05. Conclusion: Giving banana tree sap extract at certain doses can cause death in mice but does not cause any allergic symptoms.