Banana Flower Research Articles

Karakteristik Fisikokimia dan Sensoris Abon Cemani dengan Substitusi Jantung Pisang Kepok (Musa paradisiaca)

Shredded is a food known to urban and rural communities, the variation of shredded meat sale in the markets;was shredded beef, fish and chicken, but the shredded chicken only variation of poultry. The selection of cemani chicken to increase the value and benefits of cemani chicken which has been less than optimal and the male banana flower which is still lacking and becomes a mere waste. The purpose of this study is to determine the characteristics in terms of physical, chemical, and sensory and determine the quality of shredded chicken cemani with the substitution of the heart of the banana puke produced and increase its economics value. The conducted of research in the Chemix Pratama Chemical Laboratory Yogyakarta and Nutrition Laboratory, Semarang State University. The method used in the study of the complete randomized design with treatment experiment was the comparison of cemani chicken (DAC) and male banana kepok flower (JPK) and the formulation (F2) DAC 83.3%: JPK 0%, (F2) DAC 20.85%: JPK 62.5%, and (F3) DAC 41.6%: JPK 41.6%, (F4) DAC 62.6%: JPK 20.85%. The results showed that the formulation of shredded with cemani chicken meat 20,85% and male banana kepok flower 62,5% was highest nutrition content, was energy 265,27 Kcal, carbohydrates 12,60%, fat 14,66%, protein 19,66%, water content 45,57%, crude fiber content 3,77% and ash content 3,69%. Based on the physical and organoleptic values between formulas doesn’t difference, the texture parameters with means value of 4.07 (F4), the taste was 3.93 (F2), the flavor was 3.77 (F3), the color was 3.80 (F3), and the total preference was 3.80 (F2). The conclusion of the selected formula is F2 based on chemical parameters with a DAC concentration of 20.85% and JPK of 62.5%, with energy of 265.27 cal, carbohydrates of 12.60%, fat of 14.66%, protein of 19.66%, water content of 45.57%, fiber content of 3.77% and ash content of 3.69%.
 Key words: shredded, cemani chicken

Physical, chemical and thermal analysis of banana flower pistil fiber for the potential application of composite manufacturing

Natural fibers are good substitute for polymer fibers due to its better characteristics like biodegradable, low cost and no harmful release. The purpose of this research is to identify a natural fiber with low cost and good characteristics. Hence, in this research, an attempt has been made to analyze the physical, chemical and thermal properties of banana flower pistil fiber (BPF). The fibers were involved into chemical treatment such as alkali (5%, 7.5% and 10%). The effect of chemical treatment on the properties of fiber was analyzed. Structural properties were analyzed by X- Ray diffraction (XRD) and Fourier Transform Infrared Spectroscopy (FTIR). The thermal properties were tested by Thermogravimetric analysis (TGA) and Differential Scanning Calorimetry (DSC). Further, the water absorption ability of the treated and untreated fiber was investigated. Results showed that the chemically treated fiber (5% alkali) displayed good physical, chemical and thermal properties compared to untreated fiber. Hence, the chemically treated BPF could be useful in the fabrication of bio-composites for industrial applications.

PENYULUHAN DAN PELATIHAN PEMANFAATAN LIMBAH PISANG SEBAGAI BAHAN BAKU KERUPUK

Abstract– Banana fruit is a fruit that has many benefits, ranging from leaves, banana midrib, banana flowers and fruit, including banana peels, because in addition to the fruit which contains many vitamins, banana peel also has a fairly high nutritional and serotonin content. So far banana peels, which are often considered worthless, can also be used to absorb heavy metals, meaning they can purify water. From the benefits of banana peel above, banana peel can be used as a basic food ingredient. Meanwhile, on this occasion the banana peel will be used as the basic ingredient for crackers. The purpose of this activity is to increase the independence of rural community business institutions and to improve the knowledge and skills of women farming communities, especially the "Reksogati" farmer women group located in Sogaten Village, Manguharjo District, Madiun City. The method used is to socialize the benefits of banana peels and conduct training. The results of community service are that processing banana peels into crackers is very easy and saves the environment from waste and has promising business prospects. Banana peel processing can contribute to new innovations in the field of food security so that it can be further developed for future needs.

Organoleptic Test for the Addition of Red Sweet Potato, Temulawak, Banana Flower, and Goat Milk in Multi-nutrient Biscuit

The enrichment of multi-nutrient biscuits, especially by using local ingredients that are proven to have good nutritional values may address the root causes of stunting, such as low socio-economy status and poor knowledge among the people. Moreover, it is a practical solution to reduce the prevalence of stunting. This research employed a quasi-experimental methodology to observe the acceptance of the addition of red sweet potato, temulawak, banana flower, and goat milk in multi-nutrient biscuit. The research population was all children aged between 6 and 7 months old in Langkat. Data analysis carried out was univariate and organoleptic analysis. There were more female toddlers (66.7%) than male. The majority (86.7%) of the research subjects were healthy during data collection and with no history of any diseases in the past one year (73.3%). They had normal birthweight (86.7%) and complete immunization status (53.3%), and were exclusively breastfed (70%) and not stunted (73.3%). There were two types of biscuit, A1 and A2, with different ratio of goat milk prepared in this study. Biscuit A1 with a reduced proportion of goat milk (15 gr) received the highest acceptability test score for color, aroma, texture, and taste.

Depigmenting effect of banana stem and flower on melanocytes

Gingival repigmentation is an inevitable hindrance among different procedures accepted for gingival depigmentation. To overcome this, there is a need for the procedure that can delay the duration of reappearance of pigmentation. A number of studies using herbal extracts with antioxidant property shown to have anti melanogenic effect. In the present in - vitro study, we investigated the effect of banana stem and flower extracts on melanocytes, as Banana stem and flower are rich in polyphenols and flavonoids, which are potent antioxidants. The melanocytes were exposed to ethanolic extract of banana stem and flower at 2 concentrations (100 μgm, 150 μgm) for 72 h. The cellular melanin contents were measured using Bradford assay which depicted the reduction in the melanin content and Resazurin assay was used for assessment of cell viability showed no significant cytotoxic effect of banana stem and flower on the cells. The cells exposed to higher concentration (150 μgm) of banana stem and flower showed significant reduction in melanin content. Flower extract showed better reduction in the melanin content. Based on these results both banana flower and stem can be tried as potent gingival depigmenting agent.

The effect of comparison of brown sugar and sugar drying time on the quality of jerkey banana heart (musa paradisiaca l)

This study aims to measure and identify quantitatively and qualitatively on the quality of banana heart beef jerky. This study used a factorial Completely Randomized Design (CRD) with 2 factors studied, namely the ratio of brown sugar and granulated sugar (G) and drying time (P), each of which consisted of 3 levels, namely the ratio of brown sugar and granulated sugar consisting of G1 : (30 grams: 30 grams), G2: (20 grams: 40 grams) and G3: (40 grams: 20 grams). Sun drying time (P) consisted of P1 : 3 days, P1 : 4 days, and P3 : 5 days. Comparison of brown sugar and granulated sugar had a very significant effect (P 0.01) on the water content, but not significant (P > 0.05) on the organoleptic value of aroma, taste, color and texture of banana heart beef jerky. Drying time had no significant effect (P > 0.05) on the moisture content and organoleptic value of aroma, taste, color and texture of banana heart beef jerky. The interaction of the ratio of brown sugar and granulated sugar and drying time had no significant effect (P > 0.05) on the moisture content and organoleptic values ​​of aroma, taste, color and texture of banana heart beef jerky. The best banana flower jerky was obtained from the treatment with a ratio of brown sugar and granulated sugar 1:1 (30gram: 30 gram) (G1) and drying time of 3 days (P1) with an analysis of 10.10% moisture content, 3.87 color (like), taste 3.90 (like), aroma 3.63 (neutral), texture 3.70 (like), fiber content 2.97%.

A review on the therapeutic potential of Banana flower

Banana (Musa paradisiaca) flower is rich in phytochemicals and exhibit antioxidant, anti-inflammatory, anticancer properties etc. The flower extract of banana showed promising therapeutic effects due to the presence of phytochemicals and minerals.

PKM JANTUNG PISANG CAMILAN SEHAT IBU MENYUSUI

Banana is one of Indonesia's leading commodities. Harvested area and banana production always occupy the first position. In 2012 the total production was 6,189,043 tons and the banana harvested area in Indonesia reached 103,157 hectares, with a productivity of 59.99 tons/ha. Indonesia itself is the fourth largest banana producing country in the world. Banana flowers have many health benefits, including high fiber content, low protein and fat, and a source of minerals such as magnesium, iron and copper. Dietary fiber is known to be useful for lowering blood cholesterol levels, normalizing blood glucose and insulin levels so that it is good for consumption by people with diabetes mellitus. In addition, banana heart has a very high antioxidant activity, most of which comes from anthocyanin compounds which are included in the flavonoid and polyphenol groups. The purpose of this activity is to explore innovative ideas, increase creativity, instill an entrepreneurial spirit, train mentally and teach to work hard and be responsible. In addition, another goal is to reduce the waste generated by processing them into banana heart chips and banana heart chips. There are several obstacles faced, namely (1) Limited capital. (2) Low motivation for entrepreneurship with banana heart as the main ingredient. (3) There is no diversity of banana heart products. (4) There is no packaging and marketing of banana blossoms.
 Keywords: various processed banana heart, marketing and income

Banana flower extract based ZnO nanoparticle in dye-sensitized solar

Banana flowers are the source of anthocyanins that donate electrons to the active component of 2%. ZnO has high exciton binding and high electron mobility of 155-165 m2V−1s−1 compared to TiO2. In this study, the peak absorbance without tartaric acid 100:0% was at 451 nm and the addition of tartaric acid for 6% concentration 95/5 (v/v) experienced a wavelength shift of 543. The highest absorbance peak was at the dye solution with the variation in methanol and tartaric acid of 90:10% that was 545 nm. The addition of tartaric acid solvents successfully increased the conductivity of the natural dye causing the sample to have good sensitized properties so that could be applied as a photosensitizer. The conductivity values of the variation 100:0% were 0.5188 Q−1 m1 and 0.4922 Q−1 m1 in light and dark conditions, respectively. Then, the conductivity values of the variation 94:5 were 0.8806 Q−1 m1 and 0.8065 Q−1 m1 in the light and dark conditions, respectively. The highest conductivity values were at the variation (90/10) those were 1.1566 Q−1 m1 and 1.1077 Q-1 m1 in light and dark conditions, respectively. The DSSC efficiencies obtained 0.037%, 0.078%, and 0.083% for the variation of 100:0%, 95:5%, and 90:10%, respectively.

Utilization of biowaste-derived catalysts for biodiesel production: process optimization using response surface methodology and particle swarm optimization method

In this study, banana flower petal ash has been considered as an effective catalyst in the transesterification to produce biodiesel from waste cooking oil.

Defect Rich Se-Cows2 as Anode and Banana Flower Skin-Derived Activated Carbon Channels with Interconnected Porous Structure as Cathode Materials for Asymmetric Supercapacitor Application

Defect Rich Se-Cows2 as Anode and Banana Flower Skin-Derived Activated Carbon Channels with Interconnected Porous Structure as Cathode Materials for Asymmetric Supercapacitor Application

Effect of added banana flower on acceptance and chemical properties shredded bamboo shoots

One of the foods that are high in fiber other than bamboo (bamboo shoots) is banana flower with a high fiber content which will benefit the elderly by processing it into shreds, as a substitute for crude fiber and also has many benefits for body health. This research is experimental with three treatments and three repetitions with the addition of 20 grams, 30 grams and 40 grams of banana heart. The panelists used in this study were semi-panelists. The research methods: This type of research is experimental with a Completely Randomized Design (CRD), specifically 3 treatments and 3 repetitions using the hedonic test. Up to 30 people were trained from students at the Department of Nutrition, Ministry of Health, Aceh. Utilizing ANOVA (Analysis Of Variance) and Duncan's Multiple Test Further Test, data processing and analysis were performed. The addition of 20 g, 30 g and 40 g of banana flower had no significant effect on the color of the shredded bamboo shoots. The addition of 20 g, 30 g and 40 g of banana flower had a significant effect on the taste, aroma and texture of shredded bamboo shoots. The high water content in shredded bamboo shoots is influenced by the process of boiling ingredients such as bamboo shoots and banana buds, to reduce the water content it can be seen through the frying process which then shrinks.

Proximate Analysis of Gluten-Free Milk Boosting Cookies Containing Banana Flowers

The World Health Organization (WHO) suggests that mothers should exclusively breastfeed their babies for the first two years after birth. Musa paradisiaca flowers, also known as banana flowers, have traditionally been consumed by mothers in Malaysia for its milk-boosting effect (the galactagogue effect). In this study, banana flower-based lactation cookies were formulated using three gluten-free flours, namely tapioca flour, rice flour and potato starch. Proximate analysis of these cookies were evaluated for their ash, moisture, protein, fat, crude fibre, carbohydrate and caloric content. Analysis was performed according to AOAC standard methods (dry ashing, hot air-oven drying, Kjeldahl nitrogen digestion, and Soxhlet-extraction). The results showed that the cookies made from rice flour had the highest nutritional content in terms of protein, fat and calories (12.29%, 54.14% and 54.03 kcal, respectively). The nutritional content of all three types of cookies showed significant differences (p<0.05) except in the case of ash content. A comparison with commercially available lactating cookies (fenugreek-based) showed that the Musa paradisiaca flower cookies contained higher levels of fibre, fat, and carbohydrate (p<0.05). However, the commercialized cookies had a higher calorie content (180 kcal) compared to our cookies (54.03 kcal).  In conclusion, cookies made with Musa paradisiaca and rice flour were found to have a higher nutritional content than commercially available cookies and should be further researched for its effects on milk production in lactating mothers.

PENGGUNAAN EKSTRAK KELOPAK JANTUNG PISANG KEPOK (Musa acuminate L.) DALAM FORMULASI PEWARNA RAMBUT

Hair dye preparations are cosmetics used in hair makeup to color hair, either to restore the original hair color or change the original hair color to a new color. Kepok banana heart contains dyes and produces anthocyanins which are used as a safe food coloring. The purpose of this study was to determine that the leaf extract of the Kepok banana heart can be formulated as a hair dye and to determine the concentration of the banana flower extract that produces the best color. Kepok banana flower petals were extracted by maceration method using 96% ethanol, then concentrated to obtain Kepok banana flower petals extract. Hair dye preparations were made with a formula consisting of Kepok banana flower petals extract with various concentrations, namely: 2.5%, 5%, 7.5% and 10%. Staining is done by soaking for 1-4 hours. Observation of color stability was carried out by means of a stability test against 15 washings and exposure to the sun for 5 hours on colored hair, and a biological test (irritation). This study showed that the formula made with the extract of the petals of the Kepok banana heart can give a black color. The best staining was obtained from formula C, namely the extract of the petals of the banana heart of the Kepok banana with a concentration of 7.5% which produced a dark black color. The stability test for 15 washes and the stability test against the sunlight for 5 hours showed that there was no discoloration and no irritation to the skin. It can be concluded that Kepok banana flower petal extract can be used as hair dye.

Complete nutrient profile of Banana flower: A review

Complete nutrient profile of Banana flower: A review

Standardization of surface sterilization protocols for culture establishment in banana cv. Karpurachakkarakeli(AAB) male flower budsin vitro

Plant tissue culture is a proven technique for producing banana seeds in large quantities, uniformly and in a short time to support good quality banana seeds. The banana flower meristem can be a potential explant. The banana flower meristem offers the opportunity to regenerate plants with agronomic characteristics. This study aimed to regenerate banana flowers in vitro with different sucrose and BA (Benzyladenine) concentrations after standardized surface sterilization protocols. The study used a Completely Randomized Design (CRD), two factorial designwith surface sterilents and gelling agents. The results showed that the treatmentT15 (Sodium hypochlorite (1%) + HgCl2 (0.1%)) in G1 (0.25% gelrite) recorded the lowest fungal and bacterial contamination (0.00, 0.00) & (0.73, 0.53) respectively, in in vitro cultures of male flower buds of banana cultivar KarpuraChakkarakeli (AAB). While, the combination of BA (4 mgL-1) and sucrose (30 mgL-1) concentration had directly induced organogenesis in banana male flower explants.

Life History of Thrips hawaiiensis (Morgan) Reared on Flower of “Saba” Banana (Musa acuminata x balbisiana Colla)

Thrips hawaiiensis (Morgan) is a pest of banana, mango, and pomelo. The study aimed to determine the development and reproductive capacity of thrips under laboratory condition. To start the culture, female thrips were collected from Beltran “Saba” banana plantation in Tuao, Cagayan, Philippines. Thrips were reared on fresh banana flowers in glass containers covered with cotton gauze pad sealed with rubber bands at temperatures of 25 ± 1.0 to 32 ± 2.0 °C, relative humidity of 78–99%, and photoperiod of 12:12 h (L:D). Forty (40) eggs laid within 8 h by first-generation female were observed from 05 Oct–16 Nov 2020. Three (7.5%) males and 37 (92.5%) females emerged from unfertilized eggs. Male average egg incubation, first instar, and second instar larval, prepupal, and pupal days were 1.33 ± 0.47, 1.33 ± 0.47, 1.33 ± 0.47, 1.00 ± 0.00, and 1.33 ± 0.47, respectively. Male average total development period and lifespan were 8.67 ± 0.62 and 9.33 ± 0.94, respectively. Female average egg incubation, first instar larva, second instar larva, prepupa, and pupal periods were 1.24 ± 0.43, 1.24 ± 0.43, 2.38 ± 0.48, 0.59 ± 0.20, and 2.38 ± 0.48, respectively. Female average total development period from egg to adult emergence and lifespan from egg to post oviposition until the adults are dead were 8.89 ± 0.52 and 23.19 ± 7.07, respectively. Female average pre-oviposition, oviposition, and post-oviposition periods were 1.05 ± 0.38, 12.27 ± 6.69, and 0.95 ± 1.20, respectively. The average number of eggs laid by each female was 196.92 ± 75.70. Female second instar larva and pupa development period were longer – which could be due to the bigger body size – and the average lifespan was twice as long as that of male. T. hawaiiensis is a short-lived, asexual insect with high fecundity; based on the life span of female thrips studied, between 7–8 thrips generations could be developed annually.

The Effectiveness of Banana Flower in Reducing Emesis Gravidarum in First Trimester Of Pregnant Women

Continuous emesis gravidarum will become hyperemesis gravidarum, which can increase the risk of pregnancy disorders. Pregnant women with hyperemesis gravidarum are at risk of experiencing dehydration, lack of carbohydrate and fat reserves in the body, small tears in the esophagus and stomach's mucous membrane. One of the diets in the case of emesis gravidarum is consuming foods high in carbohydrates. Banana flower is a food high in carbohydrates and vitamins, and antioxidants. Objectives; to determine the effectiveness of Banana flower in reducing emesis gravidarum in first-trimester pregnant women. Methods; quasi-experiment with pretest and post-test control group approaches. The sampling technique was simple random sampling. Banana flower with 200 g / day dose is given for seven days to pregnant women who experience emesis in the first trimester. The research group was divided into two: the banana flower treatment group and the control group, with 32 samples. Data analysis using the Shapiro-Wilk test and Wilcoxon test. Result; There was a significant difference in the intensity of emesis gravidarum between the group given banana flower and the control group with a p-value of 0.014. The banana flower can reduce the intensity of emesis gravidarum.

A potential of banana flower and pseudo‐stem as novel ingredients rich in phenolic compounds

A preliminary approximation to characterizes the banana culture by-products, like banana flowers and banana pseudo-stem, including a comprehensive analysis of the phenolic compounds by HPLC-MS was performed in this study. The results suggest that both materials showed to have a potential for their use as novel food ingredients.

Ethnomedicinal Information and High-Performance Liquid Chromatography Analysis of Water Soluble Vitamins (C, B1, B3, B6, folic acid) and Fat Soluble Vitamins (A, D3, E) of Three Consumable Parts of Musa paradisiaca: Cultivated in Tripura, India

Musa paradisiaca (Banana plant), which belongs to Musaceae, is a tropical plant-based fruit crop for Tripura, India. The main consumable parts of the banana plant are fruit, stem, and flower. This study aims to ethonomedicinal survey and determine the water-soluble (C, B1, B3, B6, folic acid) and fat-soluble (A, D3, E) vitamins of three consumable parts (unripe fruit, stem, and flower) of Musa paradisiaca, cultivated in Tripura, India. Ethnomedicinal information of plant samples were collected by field survey method. High-Performance Liquid Chromatography (HPLC) method was used for the determination of water-soluble (C, B1, B3, B6, folic acid) and fat-soluble (A, D3, E) vitamins. From ethnomedicinal survey it was observed that three edible parts of Musa paradisiaca to have medicinal values. The results revealed that banana fruit and banana stem contained an appreciated amount of water-soluble vitamins (C, B1, B3, B6, folic acid) compared to banana flowers. The content of vitamin C of banana fruit, banana stem, and the banana flower was 1.3±0.2 mg/g dry powder, 1.8±0.3 mg/g dry powder, and 0.7±0.2 mg/g dry powder respectively. In fat-soluble vitamins, vitamin A was present in a fair amount of banana fruit (18.3±3.8 mg/g dry powder), stem (11.8±2.3 mg/g dry powder), and flower (10.7±1.6 mg/g dry powder). Results suggested that frequent intake of the banana's consumable parts may minimize vitamin deficiency in the human body.