Musa Paradisiaca Formatypica Research Articles

Chemical and Organoleptic Quality of Beef Sausage by Substitution of Tapioca with Kepok Banana (Musa paradisiaca formatypica) Flour

One of the beef processing is sausage, which is well known in the community. At this time, the need for fast food (ready-to-cook) is increasing. The main ingredient used to produce sausages for stuffing is tapioca flour. The increasing price of tapioca flour is due to the high demand for its use in processed foods, so it is necessary to find alternative fillers that are more affordable. Kepok banana flour (Musa paradisiaca formatypica) has a starch content that is relatively similar to tapioca, so it can be used as an alternative raw material. This study aimed to determine the chemical and organoleptic quality of beef sausage made with Kepok banana flour. This study used a completely randomized design (CRD) consisting of 5 treatments, namely X0 = (control) 0% Kepok banana flour + 20% tapioca; X1 = 5% Kepok banana flour + 15% tapioca; X2 = 10% Kepok banana flour + 10% tapioca; X3 = 15% Kepok banana flour + 5% tapioca; X4 = 20% Kepok banana flour + 0% tapioca, with each treatment consisting of 4 replicates. The variables observed were protein content, moisture content, crude fibre, fat content, ash content and organoleptic of beef sausage. The results showed that the addition of Kepok banana flour in beef sausage processing had a significant effect (P<0.05) on protein content, fat content, moisture content, crude fibre, color, flavour, and aroma, but no significant effect (P>0.05) on ash content and texture of beef sausage. It is concluded that beef sausage made with kepok banana flour as a substitute for tapioca flour produces sausage with better chemical and organoleptic properties than beef sausage made with tapioca flour only. Kepok banana flour can be used as a filler in the production of beef sausage.

Physical and chemical characteristics of carboxymethyl cellulose from Kepok banana (Musa paradisiaca formatypica) and corncobs (Zea mays) modified alkalization-carboxymethylation process in ice cream products

This study compared two physicochemical characteristics of carboxymethyl cellulose to determine the effect of adding variations in carboxy methyl cellulose (CMC) concentration and ageing time to ice cream products. There were three treatments in one category, namely the addition of CMC concentrations of 0.375, 0.75, and 1.5 g, and ageing times of 25, 50, and 75 mins. The effectiveness of carboxymethyl cellulose was evaluated by analysing the physical characteristics to determine the best ice cream sample. Meanwhile, further testing on ice cream products includes the sensitivity of the human senses to the safety of the product. The results showed the best results at a concentration of 1.5 g of carboxymethyl cellulose and an ageing time of 75 mins because it resulted in an assessment above 4.00 with the notation "A" based on two factor analysis of variance without replication and Duncan multiple range test (DMRT ).

The Effectiveness Of Kepok Banana ( Musa Paradisiaca. L) Consumption On Reducing First Trimester Igravidarum Emesis

Emesis gravidarum is a complaint that often occurs in pregnant women, especially in the first trimester. In addition to pharmacological drugs, emesis gravidarum can also be treated non-pharmacologically. This study aims to determine the effectiveness of the consumption of kepok bananas (Musa Paradisiaca Formatypica) on the reduction of first trimester emesis gravidarum in the Independent Midwife Practice (PMB) Susanti Pekanbaru City. The study was conducted from June to August 2021. The type of research used was pre-experimental with a one-group pre-post-test design which did not use a control group, but previously the group had pretest observations so that researchers could compare changes. The population of this study was 15 respondents. The sampling technique in this study was total sampling. The research instrument is a questionnaire sheet and bivariate data analysis. From the results of the study, it is known that the average emesis gravidarum before consuming banana kepok is 9.27 and the average emesis gravidarum after consuming banana kepok is 7.00. The results of the paired T-test showed the effectiveness of kepok banana consumption on decreasing first trimester emesis gravidarum with p value 0.000 < 0.05. From the results of this study, it is expected that pregnant women who experience emesis gravidarum can consume kepok bananas boiled for 40 minutes 3 times a day. Researchers suggest to health workers to be able to provide education about the benefits of kepok bananas to pregnant women in the first time who experience emesis gravidarum.

KAJIAN KONSENTRASI GULA DAN ASAM SITRAT TERHADAP SIFAT KIMIA DAN ORGANOLEPTIK SELAI PISANG NANGKA (MUSA PARADISIACA FORMATYPICA)

Pisang nangka (Musa paradisiaca formatypica) is a type of banana that is consumed in processed form. One way of processing pisang nangka (Musa paradisiaca formatypica) is making it into pisang nangka jam. This product is in the form of paste which is processed by cooking pisang nangka pulp added with sugar and citric acid. The purpose of this study is to find out the effect of sugar and citric acid concentrations on several characteristics resulted from pisang nangka jam. And the aim is to determine the right sugar and citric acid, so it can produce pisang nangka jam with good characteristics. The experimental design used in this study is randomized block design (RBD) with a factorial pattern, each factor consisting of 5 levels and 3 levels, repeated 3 times. The first factor is sugar concentration (g) consisting of 5 levels, namely: g1 = 57.5%, g2 = 60.0%, g3 = 62.5%, g4 = 65.0%, g5 = 67.5%. The second factor is citric acid concentration (S) which consists of 3 levels, namely: s1 = 0.25%, s2 = 0.30%, s3 = 0.35%. Observation is conducted on sucrose content, water content, pectin content, and organoleptic assessments of aroma, spreadability, taste, color, and overall acceptance.

PENGARUH KONSENTRASI DAN LAMA PERENDAMAN DALAM LARUTAN KAPUR SIRIH TERHADAP MUTU KERIPIK PISANG KEPOK (Musa paradisiaca formatypica)

This research aimed to determine the effect of concentration and soaking time in calcium hydroxide (Ca(OH)2) on the quality of plantain chips (Musa paradisiaca formatypica). The method that used in this study was complete randomized design (CRD) with a double factors that was concentration of calcium hydroxide (1%, 5% and 10%) and soaking time (10, 20 and 30 minutes), with treatment are KP1 (1% : 10 minutes), KP2 (5% : 10 minutes), KP3 (10% : 10 minutes), KP4 (1% : 20 minutes), KP5 (5% : 20 minutes), KP6 (10% : 20 minutes), KP7 (1% : 30 minutes), KP8 (5% : 30 minutes) and KP9 (10% : 30 minutes). The data of the research were analyzed using Analysis of Variance at level 5% and tested continued using the test of Least Significant Different (LSD) at the same level if there was a real difference. The results showed that the concentration and soaking time in calcium hydroxide had a real effect on chemical qualities (water, ash, fat, and zinc/Zn) and organoleptic (taste, color, aroma, and texture) of plantain chips. In zinc content for all instruments are suitable with standard (SNI No. 01-4315-1996) for banana chips, while for moisture, ash, and fat content, not all treatments are suitable with the standard. In organoleptic parameters for taste, color, and aroma, panelists preferred treatment of KP1 (concentration of calcium hydroxide 1% and soaking time of 10 minutes) for best result, while for texture the treatment of KP9 (concentration of calcium hydroxide 10% and soaking time 30 minutes) produces the best quality based from panelist choice.

Effect of storage temperature on the quality of kepok banana (Musa paradisiaca formatypica)

Kepok bananas are processed bananas that have ABB genotype, the letter B indicates that banana kepok has a stronger resistance to disease and chilling injury in cold temperatures storage. Storage at cold temperatures can extend the shelf life of bananas, because cold temperatures can slow down the respiration and enzymatic processes. The purpose of this study is to observe the effect of storage temperature on quality and shelf life, and to determine optimum storage temperature. The method used is storage temperature at room, 15oC and 10oC until the banana is damaged. The parameters observed were respiration patterns, weight loss, hardness, fruit skin color, total acid, vitamin C, pH, and total soluble solids. The results showed that bananas stored at cold temperatures (10oC and 15oC) can last up to 20 days while at room temperature only lasts for 10 days. Kepok bananas stored at 10oC have not shown symptoms of chilling injury.

Ekstrak Kulit Pisang Kepok (Musa paradisiaca) Menurunkan Kadar AST pada Tikus Putih yang Diinduksi Diet Tinggi Lemak

<p class="ABSTRACT">Background. Non-alcoholic fatty liver disease (NAFLD) causes many health problems in overweight person. There is an increase in the incidence of NAFLD with the increased incidence of metabolic syndrome. NAFLD is closely related to the incidence of obesity and dyslipidemia. Increased levels of AST and ALT are the most frequently performed liver function tests that can be used as a benchmark for suspicion of NAFLD. Banana peels contain flavonoids and phenolics which are antioxidants that can function as hepatoprotectors.</p><p class="ABSTRACT">Aim. Proving the effect of Kepok banana peel extract (Musa paradisiaca formatypica) on AST and ALT of Wistar rats induced high fat diet.</p><p class="ABSTRACT">Method. A laboratory experimental study with a post-test only control group design, with four treatment groups. There is one negative control group only given four weeks standard diet, one positive control group only given four weeks high-fat diet, and two treatment group where the rats were given two weeks high-fat diet then were given two weeks high-fat diet plus Kepok banana peel extract at a dose of 200 mg/kg BW and 400 mg/kg BW.</p><p class="ABSTRACT">Result. Based on the results of descriptive analysis, the highest mean AST levels were in the negative control group and the lowest was the K2 group. Meanwhile, the highest mean of ALT was in the positive control group and the lowest was the K2 group. Based on the Kruskal Wallis test, the significance of the AST variable was not different (p>0.05), but the ALT variable was significantly different (p<0.05). Significant differences from the Mann Whitney-U test (p<0.05) were obtained between the negative control group and the positive control, the negative control group with K2 and the positive control group with the K2 group).</p><p class="ABSTRACT">Conclusion. The administration of Kepok banana peel extract (Musa paradisiaca formatypica) showed a significant decrease in ALT levels in Wistar strain white rats induced by a high-fat diet, but it was not significant for AST levels.</p>

Physical and chemical characteristics of enzymatically modified Batu banana (Musa balbisiana Colla) and Kepok banana (Musa paradisiaca formatypica) flours

Batu (Musa balbisiana Colla) and Kepok (Musa paradisiaca formatypica) bananas are two food commodities with high resistant starch content. The later has been suggested to prevent colorectal cancer. Modifications of these, into flour via the addition of pullulanase enzymes and autoclaving-cooling method are expected to improve the quality. The physical characteristics, levels of resistant starch, amylose, amylopectin and in vitro digestibility of enzymatically modified banana starches were determined. Therefore, a descriptive study was performed with untreated Batu banana flour (TP), autoclavingcooling (AC), autoclaving-cooling + pullulanase enzyme (AC + E), and autoclavingcooling + pullulanase enzyme + autoclaving-cooling (AC + E + AC). The granular morphology, water absorption, and swelling ability were evaluated as physical characteristics. Amylose, amylopectin content, and starch digestibility were evaluated as chemical characteristics. Based on SEM, the analysis of granular morphology showed structural modification in both treatments, although Batu banana flour showed greater water absorption and swelling ability, with and without AC + E + AC. However, both samples demonstrated better outcomes, in terms of high levels of starch resistance, low amylose, high amylopectin, and low in vitro digestibility after treatment with AC + E + AC.

Efektivitas pemberian pisang kepok (Musa paradisiaca formatipyca) dan vitamin B 6 dalam menurunkan intensitas emisis gravidarum pada ibu hamil

Background: Nausea and vomiting often occur in early pregnancy, usually because pregnant women are lazy to eat so that their intake of nutrients is reduced. Bananas contain vitamin B6 is a water-soluble vitamin. Vitamin B6 can help promote the development of central nervous system cells in the fetus. The daily amount required for pregnant women to meet vitamin B6 is 1.9 milligrams. One medium banana can contain 4 milligrams.Purpose: This study aims to determine the effect of giving Kepok banana (Musa paradisiaca formatypica) and Vitamin B6 in reducing the intensity of nausea and vomiting in pregnant women.Method: This study used a Quasi-Experimental design using a pretest-posttest design. The population in this study were pregnant women who experienced nausea and vomiting. The sampling technique used was the purposive sampling technique. Data analysis was performed using the Dependent T-test and the Independent T-test.Results: The results showed that there was a significant effect of giving Kepok banana and vitamin B6 in reducing the intensity of gravidarum emission in pregnant women (p = 0.000). Besides, it was also reported that there was a difference between giving Kepok banana and giving Vitamin B6 related to decreasing the intensity of gravidarum emission in the mother pregnant (p-value = 0.045).Conclusion: The giving of Kepok banana and vitamin B6 has an effect in reducing the intensity of gravidarum emission in pregnant women, and Kepok banana is more effective against the intensity of gravidarum emission in pregnant women. Suggestions, for pregnant women to treat symptoms of nausea and vomiting, one of which is consuming banana kepok and reducing the use of drugs.

Ethnobotany study of banana plant sap (Musa sp.) as an incision remedy (Vulnus scissum)

The use of banana plant sap as an incision remedy has been carried out through generations in Citatah Village, Cipatat District, West Bandung Regency, Indonesia. This study aimed to examine the ethnobotanical utilization of banana plant sap as an incision remedy. The research was conducted using the snowball sampling technique by the method of structured observation and interviews with 30 respondents. The followings were tools and materials used for the research, a set of stationery, cameras, voice recorders, and laptops. The data obtained were analyzed using qualitative and quantitative descriptive analysis. The results showed that of the thirty respondents who knew the utilization of banana plant sap as wound remedy, only 60% were still using it. Parts of banana plants that were often used by the community was the banana plant shoots by 87% of the total respondents and banana leaf fronds by 13%. There was no specific type of banana used for this wound remedy. However, the type of banana most widely used by the community was ambon Banana (Musa paradisiaca var. sapientum) with a percentage of 20%, kulutuk/manggala banana (Musa balbisiana) 60%, and kepok Banana (Musa paradisiaca formatypica) 20%. Based on the results of the observation and interview, there were at least four benefits of using banana sap, namely preventing infection, sticking wounds, stopping bleeding, and drying the wound. While scientifically, this banana sap can be used as the wound remedy because it contains flavonoid compounds, saponins, triterpenoids, steroids, alkaloids, ascorbic acid, and tannins.

Ethnobotany study of banana plant sap (Musa sp.) as an incision remedy (Vulnus scissum)

The use of banana plant sap as an incision remedy has been carried out through generations in Citatah Village, Cipatat District, West Bandung Regency, Indonesia. This study aimed to examine the ethnobotanical utilization of banana plant sap as an incision remedy. The research was conducted using the snowball sampling technique by the method of structured observation and interviews with 30 respondents. The followings were tools and materials used for the research, a set of stationery, cameras, voice recorders, and laptops. The data obtained were analyzed using qualitative and quantitative descriptive analysis. The results showed that of the thirty respondents who knew the utilization of banana plant sap as wound remedy, only 60% were still using it. Parts of banana plants that were often used by the community was the banana plant shoots by 87% of the total respondents and banana leaf fronds by 13%. There was no specific type of banana used for this wound remedy. However, the type of banana most widely used by the community was ambon Banana (Musa paradisiaca var. sapientum) with a percentage of 20%, kulutuk/manggala banana (Musa balbisiana) 60%, and kepok Banana (Musa paradisiaca formatypica) 20%. Based on the results of the observation and interview, there were at least four benefits of using banana sap, namely preventing infection, sticking wounds, stopping bleeding, and drying the wound. While scientifically, this banana sap can be used as the wound remedy because it contains flavonoid compounds, saponins, triterpenoids, steroids, alkaloids, ascorbic acid, and tannins.

Pertumbuhan Tanaman Cabai Rawit (Capsicum frutescens L.) terhadap Pemberian Pupuk Organik Cair Limbah Pisang Kepok

This study aims to study the effect of banana (Musa paradisiaca forma typica) liquid organic fertilizer on the growth of chili (Capsicum frutescens L.). Based on the results of the study, the dose of organic fertilizer increased for vegetative growth (growth of root length, stem height and number of leaves of chili) while in generative growth (average number of flowers, number of fruits, many plants, and many plants), chili plants produce facts, produces large quantities, number of plants, wet weight of plants, and wet weight of chili.

Efektifitas Ekstrak Pektin dari Kulit Buah Pisang Kepok (Musa paradisiaca Formatypica) Sebagai Antimikroba

Abstract. The research purpose to determine the antimicrobial activity of the extract pectin from fruit peel kepok banana (Musa paradisiaca formatypica). The extraction of pectin from banana peel kepok using conventional methods with 0.5 N hydrochloric acid solvent with factors consisting of pH (1.5 and 2.5) temperature (600C, 800C, 100 0C) and time (60, 90 and 120 minutes). This research was an experimental study using a completely randomized design (RAL) with factorial 2x3x3 3 times restating. The results yield a significant pectin is pH 2.5; temperature 1000C; and 120 minutes as much as 23.9%. The main factors were statistically significant influence on the results of pectin that is the interaction between pH and temperature, the interaction between temperature and time of extraction, and the interaction of pH, temperature, and time of extraction. Then do the phytochemical screening, to determine the content of secondary metabolites contained in the extract pectin from banana peel kepok. Test of antimicrobial activity using the paper disk. The microbes used in this research were Escherichia coli, Staphylococcus aureus and Candida albicans. Antimicrobial activity test results were analyzed by analysis of variance (ANOVA) and Tukey test then with the average difference (α = 0.05). Results of phytochemical screening rind extract pectin from kepok banana (Musa paradisiaca formatypica) contains flavonoids and saponins. The results of the antimicrobial activity of the extract pectin from banana peel kepok showed antimicrobial activity on Escherichia coli and the fungus Candida albicans then Staphylococcus aureus there does not showed antimicrobial activity because there was no blocked zone on paper disk area. Keywords: extract pectin from fruit peel kepok banana (musa paradisiaca formatypica), phytochemical screening, antimicrobial activity.

UTILIZATION SOFT STEM OF KEPOK BANANA WASTE (Musa paradisiaca formatypica) AS A BASIC MATERIAL FOR MAKING BIOETANOL WITH ACID HYDROLYSIS METHOD AND FERMENTATION

Bioenergy, such as bioethanol, is one of the alternative options in order to fulfil the energy demands in the future. Bioethanol is ethanol which resulted from the fermentation process of glucose from natural sources that contains starch and cellulose. This research are aimed to utilize soft stem of kapok banana (Musa paradisiaca formatypica), which known to have cellulose content approximately 64%, in order to produce bioethanol undergoes acid hydrolysis and bacterial fermentation using Clostridium acetobutylicum. There are two main variables that being investigate in this research such as, acid (HCl) volume of adding (varied from 15 mL, 20 mL, 25 mL, 30 mL, and 30 mL) and length of fermentation time ( 3, 6, 9, 12, and 15 days respectively). Results shown that the maximum concentration of cellulose in soft stem of kepok banana is 46.38% and the bioethanol concentration/volume were achieved on the addition of 15 mL acid chloride and optimum fermentation time of 6 days.

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

STUDI PEMANFAATAN DAUN SIRSAK (Annona murica linn.) SEBAGAI MINUMAN SEDUH DENGAN PENAMBAHAN TEH (Camelia sinensis) SEBAGAI MINUMAN FUNGSIONAL

Kepok banana (Musaparadisiaca formatypica) is one fruit that contains enough digestivefiber for the body. Kepok banana (Musaparadisiaca formatypica) is usually processed byfrying or steaming, bananas have a short shelf life and easily damaged. Therefore, to extendthe shelf life of bananas, fruit will be processed into fruit leather products. However, becausethe color of bananas are less attractive, the color addition will make the product preferred byconsumers. Terung belanda (Solanum betaceum cav. has a bright color and has enough fibercontent so well processed into fruit leather. The objective of this research was to find the besttreatment combination between kepok banana (Musaparadisiaca formatypica) and terungbelanda (Solanum betaceum cav.) sugar concentration to produce a good physical andchemical properties and favored by consumers. The research was also to find out the effect ofsugar concentration addition to physical, chemical and organoleptic fruit leather banana andterung belanda (Solanum betaceum cav.). Treatment applied was A1: kepok banana(Musaparadisiaca formatypica) mashed 50%: terung belanda ((Solanum betaceum cav)mashed 45%: sugar 5%; A2: 45%: 40%: 15%; A3: 40%: 35%: 25%. Fruit leather is then testedorganoleptically including color, flavor, taste and texture and was chemically tested including moisture content, total acid, pH, anthocyanin and fiber. The result of the research shows thatA1 treatment: 50% banana porridge: terung belanda porridge 45%: 5% sugar produces thebest fruit leather product in terms of water content, total acid, pH, anthocyanin, fiber, aroma,taste, and texture

PEMANFAATAN PISANG KEPOK (MUSAPARADISIACA FORMATYPICA) DAN TERUNG BELANDA (SOLANUM BETACEUM CAV.) PADA PEMBUATAN FRUIT LEATHER

Kepok banana (Musaparadisiaca formatypica) is one fruit that contains enough digestive fiber for the body. Kepok banana (Musaparadisiaca formatypica) is usually processed by frying or steaming, bananas have a short shelf life and easily damaged. Therefore, to extend the shelf life of bananas, fruit will be processed into fruit leather products. However, because the color of bananas are less attractive, the color addition will make the product preferred by consumers. Terung belanda (Solanum betaceum cav. has a bright color and has enough fiber content so well processed into fruit leather. The objective of this research was to find the best treatment combination between kepok banana (Musaparadisiaca formatypica) and terung belanda (Solanum betaceum cav.) sugar concentration to produce a good physical and chemical properties and favored by consumers. The research was also to find out the effect of sugar concentration addition to physical, chemical and organoleptic fruit leather banana and terung belanda (Solanum betaceum cav.). Treatment applied was A1: kepok banana (Musaparadisiaca formatypica) mashed 50%: terung belanda ((Solanum betaceum cav) mashed 45%: sugar 5%; A2: 45%: 40%: 15%; A3: 40%: 35%: 25%. Fruit leather is then tested organoleptically including color, flavor, taste and texture and was chemically tested including moisture content, total acid, pH, anthocyanin and fiber. The result of the research shows that A1 treatment: 50% banana porridge: terung belanda porridge 45%: 5% sugar produces the best fruit leather product in terms of water content, total acid, pH, anthocyanin, fiber, aroma, taste, and texture.

RETENSI NITROGEN DAN ENERGI METABOLIS RANSUM BROILER YANG MENGANDUNG TEPUNG SILASE KULIT PISANG KEPOK (Musa paradisiaca formatypica).

NITROGEN RETENTION AND METABOLIC ENERGY BROILER RATIONS CONTAINING SILAGE KEPOK BANANA PEEL MEAL. Banana peel is a potential waste used as feed because their numbers are abundant and have the nutrients needed livestock. This study aims to determine the value of nitrogen retention (NR) and nitrogen corrected metabolizable energy value (AMEN) broiler ration containing silage kepok flour banana peel. This study involved 20 birds of broiler strains of Cobb at 6 weeks old. The completely randomized design was applied using four treatments and five replications for each treatment. The treatments were assigned into ration of 55 % corn without peel silage of kepok banana (R0), ration of 46.75% corn with 8.25% peel silage of kepok banana (R1), ration of 38.5% corn with 16.5% peel silage of kepok banana (R2), ration of 30.25% corn with 24.75% peel silage of kepok banana (R3). Variables measured were including nitrogen retention (NR) and nitrogen adjusted metabolic energy (AMEn). Results of analysis of variance showed that treatment significantly different (P <0.05) on nitrogen retention value and highly significant (P <0.01) against the value AMEn. Based on this study it can be concluded that the banana peel silage kepok flour (Musa paradisiaca formatypica) can be used as one of alternative feed ingredients in the ration of broiler replace up to 30% corn 16.5% in the ration seen from Value Retention N (69.68%) while viewed from the AMEn (2924.92 kcal/kg) reimbursement to 15% or 8.25% in the ration. Key word: Kepok banana peel silage, N retention, metabolizable energy, broilers.

PENGARUH PENGGUNAAN SILASE KULIT PISANG KEPOK (Musa paradisiaca formatypica) SEBAGAI PENGGANTI SEBAGIAN JAGUNG TERHADAP KARKAS DAN VISCERA BROILER

UTILIZATION OF ENSILAGE KEPOK BANANA PEELS REPLACING PART OF CORN IN THE DIET ON CARCASSES AND VISCERA INDICES OF BROILER. The purpose of the present research was to determine the substitution of corn with ensilage kepok banana peels (Musa paradisiaca formatypica) in the diet on carcasses and viscera indices of broiler. Trial was arranged using an experimental study. Sixty unsexed Cobb day old Chicks (DOC) were used in a Completely Randomized Design arrangement, with 4 treatments and 5 replications. Treatments were formulated as follow: R0 = 50% yellow corn + 0% ensilage kepok banana peels, R1 = 42,5% yellow corn + 7,5% ensilage kepok banana peels, R2 = 35% yellow corn + 15% ensilage kepok banana peels, R3 = 27,5% yellow corn + 22.5% ensilage kepok banana peels. Parameters measured were: carcass weight (g), abdominal fat (%), liver weight (%), and gizzard weight (%). Research results showed that, the subtitution of yellow corn with ensilage kepok banana peels gave a significant different (P<0,05) effect on carcass weight, abdominal fat percentage, liver weight percentage, and gizzard weight percentage. The higher the ensilage kepok banana peels replacing corn in the diets, the lower the carcass weight and abdominal fat percentage, whereas liver weight percentage and gizzard weight percentage both decreased as the subtitution of ensilage kepok banana peels increased. Carcass percentage was the only parameter that was not affected (P>0,05) by treatments. It can be concluded that the utilization of ensilage kepok banana peels up to 30% or 15% can still substitute yellow corn in broiler diets. Keywords : Broiler, Kepok Banana Peels, Carcasses, Viscera

KANDUNGAN GULA TEREDUKSI DAN VITAMIN C DALAM BUAH PISANG NANGKA (Musa paradisiaca forma typica) SETELAH PEMERAMAN DENGAN ETHREL DAN DAUN TANAMAN

longer than other bananas and the availability is limited. One way to accelerate the availability of banana is by treating it naturaly andchemical. How to do in determining the ripeness of bananas as morphological and chemical analysis.The objectives of this study wereto explore the utilization of Gliricidia sepium leaf, cocoa leaf, banana leaf and ethylene and the duration of treatment to the maturitylevel of Musa paradisiaca forma typica, vitamin C, vitamin A, reducing sugar content as well as ripening time and rotting. CompletelyRandomized Design was used with 2 factors, the duration of curing with 3 treatments ie L1 (curing for 3 days), L2 (curing for 6 days)and L3 (curing for 9 days) and type of calibration method used was C0 (control), C1 (curing with ethylene 0,5%), C2 (curing withbanana leaf), C3 (curing with Gliricidia sepium leaf) and C4 (curing with cocoa leaf) . Each treatment combination was repeated 4times with 3 experimental units. The results showed that curing with cocoa leaves and 0.5% ethylene affected banana maturity.Ethylene (0.5%) increase the maturation score and vitamin C. Cocoa increased maturation score, reducing sugar and vitamin Ccontent. The longer the curing the more increase the maturation score and increase the reducing sugar content.Keywords: Musa paradisiaca forma typica, ethylene, cocoa leaf, banana leaf, G. sepium leaf