Peel Powder Research Articles

Development of soybean meal protein isolate-based active edible film incorporating bioactive compounds rich kinnow (Citrus reticulata) peel

Soybean meal, a reservoir of high-quality protein has been produced in large quantities from the soybean oil processing industry and is mostly used as animal feed. The present work was aimed at the development and characterization of soybean meal protein-based antimicrobial edible film incorporating debittered kinnow peel powder (KPP) and valorizing the underutilized soybean meal protein as well as kinnow peel bioactive compounds. The incorporation of kinnow peel powder reduced the solubility, moisture content and swelling ability of the film than the film prepared without KPP. The addition of KPP up to 20 % (w/w) increased the mechanical and barrier properties of the films. The antioxidant and antimicrobial activity of the film increased by 19 to 20 %, and 75 to 79 %, respectively after the incorporation of KPP. The results of structural characteristics (Fourier transform infrared spectroscopy and X-ray diffraction), and morphology (Scanning electron microscopy) showed the good compatibility of KPP and soybean protein isolate. Thermal properties studied through differential scanning colorimetry showed higher melting temperature of KKP added films as compared to control film. The present work indicated that KPP can be successfully used to develop an active edible film and can be used for storing a variety of food products like cheese, paneer, chocolate bars, cut fruits, etc.

Effect of the Addition Red Beetroot Powder (Beta vulgaris L. Var. Rubra L) as a Feed Additive in Feed on Production Performance, Egg Yolk Cholesterol and Blood Profile of Laying Hens

The aim of this research was to evaluate the effect of addition red beetroot powder (Beta vulgaris L. Var. Rubra L) as a feed additive in feed on production performance, egg yolk cholesterol and blood profile of laying hens. The first stage of research included testing the inhibitory power of Escherichia coli, Salmonella sp, and Lactic Acid Bacteria (LAB). The materials used in the bacterial inhibition test were red beetroot pulp powder, red beetroot peel powder and red beetroot pulp and peel powder. The method used was in vitro research and the data was analyzed statistically using the ANOVA test. If there were differences between each treatment, it was continued with Duncan’s Multiple Range Test. The second stage of research is the field application of the results of the first stage research in vivo. The material used was 120 laying hens of the isa brown strain aged 30 weeks. The method used was an experimental method using a Completely Randomized Design (CRD) with 4 treatments and 6 replications, each using 5 chickens. Data were analyzed statistically using the ANOVA test. If there were differences between each treatment, it was continued with Duncan’s Multiple Range Test. Variables observed in the second stage of research included production performance, egg yolk cholesterol and blood profile of laying hens. The results of the first stage of research showed that the use of red beetroot plant powder had a very significant effect (T<0.01) on the diameter of the inhibition zone for Escherichia coli, Salmonella sp and Lactic Acid Bacteria (LAB). Red Beetroot Pulp and Peel Powder (RBPPP) has the best antibacterial power so it was applied in the second stage of research. The results of the second stage of research showed that the addition of RBPPP had a significant effect (T<0.05) on feed consumption, had a very real effect (T<0.01) on egg weight, HDP, egg mass, feed conversion, IOFC, hemoglobin., erythrocytes and hematocrit. However, there was no significant effect (T>0.05) on egg yolk cholesterol and leukocytes. The addition of RBPPP at the 1% level has the potential to reduce feed consumption and feed convertion ratio, increase egg weight, HDP and egg mass, even though the IOFC value is lower than the control treatment or without RBPPP. The addition of RBPPP at a level of 1.5 % has the potential to reduce egg yolk cholesterol levels compared to other treatments. The addition of RBPPP up to a level of 1 % is able to increase and maintain hemoglobin and hematocrit levels in normal conditions. Apart from that, the addition of RBPPP at levels of 0.5 % and 1.5 % is able to increase and maintain erythrocyte and leukocyte levels in normal conditions.

Influence of dietary bitter orange peel powder on growth, body composition, blood parameters, gut morphometry, and thermal tolerance of Nile tilapia (Oreochromis niloticus).

The potential of bitter orange peel powder (BOPP) as a nutritional strategy for fish was investigated in Nile tilapia. A total of 120 juveniles with an average initial weight of 9.8 ± 0.7g were divided into four groups, replicated three times, resulting in 12 experimental units (60 L each) at a stocking density of 1.63g of fish per liter. Productive parameters, whole-body composition, blood biochemistry, erythroid morphometry, intestinal histology, and heat tolerance were assessed in the juveniles subjected to one of the following treatments: non-supplemented basal diet (control group); basal diet with BOPP at 10g/kg (BOPP10 group); basal diet with BOPP at 20g/kg (BOPP20 group); and basal diet with BOPP at 40g/kg (BOPP40 group). The BOPP additive had a positive influence on Nile tilapia growth, as final weight and weight gain were greater in all BOPP-treated fish, despite the reduction in crude protein in BOPP10 and BOPP20 groups. Fish receiving BOPP40 had an increase in total lipids and showed the highest levels of triglycerides and total cholesterol. Villi development was greater in the tilapia given BOPP10. It may be concluded that BOPP presented the most promising results for Nile tilapia juveniles when used at 10g/kg diet. Regarding the erythroid morphometry, there was a general increase in nuclear and cytoplasmic areas in BOPP-fed tilapia; this seems to be the first report on the direct impact of the inclusion of functional additives in fish diet upon such parameters. As concerns the thermal tolerance evaluated at the end of the feeding trial, no differences were registered among the experimental groups. Thus, BOPP represents a feasible alternative ingredient to be explored in fish nutrition, since orange peel is a natural low-cost source of essential nutrients and valuable bioactive compounds.

Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits

Effects of passion fruit peel powder concentration and baking temperature on the physicochemical, antioxidant, and sensory characteristics of the made biscuits

Fortification of bread with mango peel and pulp as a source of bioactive compounds: A comparison with plain bread

In this study, fortified bread was prepared with the incorporation of mango peel powder (MPP), and mango pulp powder (MPuP). Different concentrations of MPP (2.5 %, 5.0 %, and 7.5 %) and MPuP (7.5 %) were added to improve the functional and bioactive properties of bread. Pieces of bread incorporated with MPP demonstrated a significant improvement in bioactive properties over control and MPuP-fortified bread, where total phenol content elevated from 5.08 ± 0.99 to 54.29 ± 2.34 mM GAE/100 g DM and total flavonoid content raised from 5.7 ± 0.45 to 50.72 ± 3.40 mM QE/100 g DM. The inclusion of MPP increased antioxidant activity, with a range of 0.585 ± 0.12 to 18.20 ± 0.87 mM TE/100 g DM in DPPH assay and 10.75 ± 0.98 to 30.24 ± 2.12 μM Fe (II) E/g DM in FRAP assay, at the highest (7.5 %) level of MPP incorporation. However, the specific volume and weight loss percentage of breads were decreased with the incorporation of MPP. The whiteness index (WI) dropped, and the brownness index (BI) improved with the degree of MPP integration. Bread volume and aroma drop considerably at the level of 7.5 % MPP incorporation, however, a slight mango flavor was noticed with the incorporation of 7.5 % MPuP in breads. Thus, 5 % MPP inclusion in wheat bread was deemed an optimum amount without compromising the sensory and physical characteristics along with national properties.

Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder

Formulation optimization and characterization of biodegradable containers incorporated with orange peel powder and tamarind seed powder

Uses of Citrus Peels for Encouraging Food Nutrition: A Review

Orange peel (Citrus sinensis) belong to the family Rutaceae and it is well known promising source of multiple beneficial nutrients for human being. Global orange production is about 51 million metric tons. In India, area under citrus is 9.23 lakh hector which produces 86.08 lakh tones of fruits. Maharashtra is second largest state after Andhra Pradesh in the country and contributes to about 18.9 per cent to the total production of citrus in country. Orange peel obtains new healthy fruit products because peel friction has interesting and not very well known nutritional components such as Phenolic compound, Flavonoids, Dietary fiber. Part of orange such as peel and rind are used in food preparations. The peel of orange is use to make herbal tea, candied fruits peel and marmalade. Peels are regarded as waste material and is usually dried and ground to make citrus meal, a substitute cattle feed. Orange peels are also used as flavoring liqueurs, orange peel flavors is most desirable natural flavors. They are used in beverage, confectionery, bakery, pharmaceutical, cosmetic and perfumery industries. The citrus fruit residues, which are generally discarded as waste in the environment, can act as potential nutraceutical resources. Due to their low cost and easy availability such wastes are capable of offering significant low-cost nutritional dietary supplements in the form of orange peel powder in cookies. the orange peel powder waste used in various proportion viz, 0, 5, 10, 15, 20 per cent levels for incorporation in cookies by replacing the Maida in the basis of overall sensory attributes, cookies prepared with 10 per cent orange peel powder were recorded higher acceptability as compared to other samples. It is calculated that orange peel powder and Maida can be substituted up to 10 per cent in Maida to prepared orange peel powder without adversely affecting attributes.

Development of Banana Peel Powder Incorporated Functional Cookies

Nendran Banana is one of the most common fruits consumed worldwide, and it contributes significantly to the waste produced by food consumption. Banana peel waste has a significant amount of food fibre, phenols, flavonoids, antioxidants, antibacterial, and anticarcinogenic substances. Repurposing banana processing waste, such as peel, has the potential to boost raw material output and, as a result, reduce food industry waste while simultaneously improving the availability of nutritional and nutraceutical potential among the human population. This study is aimed to assess the nutritional, functional and bioactive compounds of prepared nendran banana peel flour and its incorporation in to various proportion of cookies formulation. Nendran bananas were purchased from a local market, sorted, peeled, soaked in 2% lime juice for 15 minutes, dried, powdered with a mixer grinder, sieved to produce a fine powder, and analysed for physical and functional properties such as length, width, and dimension, water and oil holding capacity, swelling powder, and proximate composition such as moisture, ash, carbohydrate, protein, fat, and fibre. The approximate composition of the banana flour was determined using AOAC standard techniques. Bioactive components were also assessed. The two varieties of cookies were prepared with the incorporation of nendran banana peel powder at the rate of 5 % and 10% and analysed for their nutritional components. The functional features of nendran banana peel powder revealed that it had a higher water-holding capacity, good oil-holding capacity, high solubility, and a high swelling capacity. Nendran Banana Peel Flour was discovered to be high in protein and crude fibre. It possesses greater antioxidant scavenging activity as well as possible polyphenolic substances. The produced food formulation was organoleptically evaluated using a 5-point hedonic rating scale, and the best product was chosen based on the sensory scores. The study suggested that the nendran banana peel flour is a versatile nutritional supplementation and provides a great health impact.

Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film

Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51–50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3–5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (Tdmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10−11 g.cm−1.s−1.Pa−1). In comparison, PF-A showed lower water solubility (45.14–69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12–4.11 MPa, EB: 48.72–61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties.

To Formulate Herbal Face Wash from Pomegranate Peel Powder

This study focuse on the formulation of a facewash using pomegranate peel extract, a by product rich in bioactive compounds. Pomegranate peel, often discarded as waste, contains polyphenols, flavonoids, and antioxidants known for their skin benefits. The extraction process involves optimizing conditions to maximize bioactive compound yield while maintaining stability. Formulation parameters such as surfactant type, pH, and viscosity are optimized to enhance product efficacy and consumer acceptance. The final product is evaluated for its physicochemical properties, stability, and skin compatibility through in vitro and , demonstrating its potential as a natural and sustainable ingredient in skincare formulations.

DFT simulated Quercetin imprinted polymer: Selective recovery of Quercetin from onion solid waste

Onion peels (OP) are byproduct of food processing industries that poses economic and environmental challenges. However, being rich source of bioactive compounds like Quercetin (Qt), a polyphenolic antioxidant with potential health benefits, harnessing value from such waste can imbibe sustainable practices and protect environment. With this view, the present study targets selective recovery of Qt from OP waste using rationally designed molecularly imprinted polymer (MIP). Density Functional Theory (DFT) was used for the theoretical selection of the best conformer of Qt (template), methacrylic acid (MAA) as functional monomer, ratio of Qt-MAA for getting stable pre-polymerization complex, and to avoid hit and trial experiments. The theoretical results were validated experimentally by synthesizing MIP/ control polymer (NIP) using MAA as functional monomer, EGDMA as a cross-linker and AIBN as initiator. Synthesized MIP/NIP were characterized using various characterization techniques to confirm successful imprinting. Prepared MIP and NIP could effectively rebind the Qt molecule with binding capacity of 46.67 and 20.89 mg g-1 respectively. Furthermore, synthesized MIP could selectively recover 62.81 % of Qt from 1 g of dry onion peel powder. This study can be effectually used for sustainable recovery of Qt in large scale for various foods, cosmetic and pharmaceutical applications.

Study of the Physical, Chemical, and Sensory Properties of the Cookie Product Resulting from Replacing Different Proportions of Banana Peel Powder

Study of the Physical, Chemical, and Sensory Properties of the Cookie Product Resulting from Replacing Different Proportions of Banana Peel Powder

Utilising Banana Peel as a Food Ingredient for Enhancing Nutritional Value of Yellow Noodles and Beef Patties

Bananas are one of the most popular fruits around the world. There are more than 150 different countries that have banana plantations. Most of the bananas can be either eaten raw or processed to become tasty banana products such as banana chips, banana cake or banana milk. However, a lot of consumption will make a lot of waste at the same time. Therefore, the high demand for bananas in the market causes the problem of environmental pollution due to the higher production of banana peel waste which is becoming serious nowadays. The wastes derived from bananas can be transformed into other useful products. Based on the result from proximate analysis, the chemical compositions of the banana peel are ash (7.0%), carbohydrate (71.0%), moisture content (8.9%), fat (13.0%), dietary fibre (35.9%), crude fibre (16.6%), and finally the protein (6.5%). From its chemical composition, the carbohydrate content of the banana peel is the highest among other components. Because of this high carbohydrate and fibre content, banana peels have the potential to become a nutritional ingredient to produce healthy food or beverage products. In this paper, the fibre content can be observed by the increase in the carbohydrate content. The results show that the addition of banana peel powder had helped to improve the nutritional value of fibre content for yellow noodles from 19.4% to 21.3% after 10% of banana peel powder (BPP) was added. However, the results of fibre content for each beef patties sample were not consistent and this may be due to the agglomeration of BPP in the patties. Nevertheless, the fibre content of patties which contain the highest value of BPP (6%) achieved the highest fibre content at the same time. In short, the pollution issue caused by the banana peel can be solved efficiently if humans can learn to manage the banana peel as a material, not a waste.

Biosorption of pb(II) from aqueous solution by citrus reticulate: adsorption studies, and modeling

Removing toxic Pb(II) ions from aqueous solution by the peels of citrus reticulate (mandarin orange), a fruit industry waste, presents suitable scale-up possibilities. The Scanning Electron Microscope (SEM) and Brunauer-Emmett-Teller (BET) studies reflected that the mandarin orange peel powder had a porous surface area (32.46 m2g−1), average pore size and pore volume was 38.6 Å and 0.402 cm3g−1, respectively, favorable for binding Pb(II) ions. Fourier-transform infrared spectroscopy (FTIR) showed C-Br stretching, primary alcohol (C-O), phenolic O-H, and carbodimide N = C = N bands primarily helped to bind Pb(II) ions. The study evaluated and optimized the parametric influences of pH, adsorbate and biosorbent concentration, contact time and temperature on the removal efficiency of Pb(II) ions. A maximum of 97.08% Pb(II) was removed from 20 mg L−1 solution when 2.5 g L−1 adsorbent was present. The reaction obeyed the pseudo-second-order kinetic model. The intra-particle diffusion was involved in lead sorption. The Langmuir isotherm model resulted in an adsorption capacity of 23.04 mg g−1. 35.28% Pb(II) was removed in the 3rd adsorption-desorption cycle with 0.4 M HCl. The adsorption process was natural, impulsive and endothermic. The statistical investigation used Multiple Polynomial Regression (MPR) and Genetic Algorithm (GA). The analysis effectively forecasted the percentage removal at the optimized condition.

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

ABSTRACTIn this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.

Thermo-Mechanical Properties of Particulate Banana Epoxy Composite with Fruit Waste (Dragon Fruit Peel) Micro Filler for Household Applications

This study evaluates the thermo-mechanical characteristics of eco-friendly composite made of particulate banana fiber (reinforcement), epoxy resin (matrix) and dragon fruit peel powder (micro filler). The composites were developed using compression moulding technique with 3 factors, 4 variations and Taguchi orthogonal array design (L16). The proposed filler characterization results revealed that the density was 0.97 g/cm3 and combination of C–O, Ca–O, and Ca–Co could improve mechanical strength. Composites with 5 mm fiber length, 40 wt.% fiber weight, and 15 wt.% filler weight have a maximum tensile strength of 25.58 MPa, flexural strength of 44.47 MPa, impact strength 180.33 J/m, and hardness of 82.50 SD. The best composite’s thermal, wear, water and fatigue studies were proposed to suit household applications. The proposed filler improves fiber-resin bonding, which increases thermal stability to 245 °C, wear resistance, decreases water absorption, and results in a fatigue life count of 121000 cycles. Thus, this study concluded that the increasing filler content and decreasing particulate size had an impact on the thermo-mechanical characteristics of banana-reinforced polymeric composites. As a result, an eco-friendly polymeric composite mixer coupler model was developed. Comparative structural and model analyses were performed using ANSYS R17.2. The analysis results confirmed that the proposed composite had higher natural frequencies of 2766.5 Hz and lower deformation values of 0.089293 mm. This proves the proposed eco-friendly composite is a suitable replacement for a synthetic mixer coupler.

Optimization of Culture Conditions and Characterization of Pectinase from Isolated Bacteria and Application in Juice Clarificationz`

Microbial pectinase has high demand in different industries. Pectinase producing bacteria were isolated and purified from soil samples and screened by primary and secondary screening for pectinase production. Out of the 13 bacterial samples, sample 4.1(S4.1) showed consistent enzyme activity. Optimum production of pectinase was high when incubated at 24-hour at 37°C with 2% substrate concentration maintaining pH6. Optimum pectinase activity was observed at temperature 37°C and pH 6. Cu++ was found as activator and Zn++, Ca++ as inhibitors of pectinases. The values for Km and Vmax were found to be 1.181mg/ml and 471.69µM/min respectively. Pectinase was efficiently partially purified by 90% acetone saturation. Specific enzyme activity for partially purified enzyme with acetone was 96870 U/mg and purification fold was 35.41. The utilization of low-cost agro-industrial wastes as substrates has been preferable in pectinase production. The sweet lemon and lemon fruit peel powder was observed good substrate for pectinase production. Furthermore, the yield and clarity of sweet lemon juice increased as the concentration of pectinase increased, indicating its potential use in juice processing. Experimental results suggest pectinases from S4.1 was of high value and can be utilized for fruit juice clarification.

Valorization of unripe banana peel (Robusta) powder for the production of tannase using Bacillus xiamenensis in submerged fermentation

Tannases are industrial enzymes used in cosmetic, pharmaceutical, food, and environmental management. In the present study, 11 tannase-producing Bacillus spp. were isolated from agricultural soil, banana root soil, vegetable garbage, and fruit garbage. These isolated bacteria were screened using tannic acid agar plates. The zone of hydrolysis varied from 9 mm to 21 mm, and the strain Bacillus xiamenensis BR1 exhibited the highest activity. The dried unripe banana peel (Robusta) was powdered, and particles between 1 and 1.5 mm were used as substrate. The banana peel consists of 7.84 ± 0.15% hydrolysable tannin, which induces the production of tannase. The production medium was prepared at 10% (w/v) unripe banana peel powder. The screening experiments revealed that fermentation period, pH, inoculums, and tannic acid improved tannase production. A two-level full factorial design revealed the influence of pH, inoculums, and incubation time on tannase production (F-value=8.99; p-value=<0.0001). The optimum concentration was analyzed using a central composite design, and the model was significant (F-value = 17.03; p-value = 0.0001). Under optimal bioprocess conditions, tannase yield was 2.4-fold higher than in an unoptimized medium. The unripe banana peel can be used as a substrate for the production of tannase by Bacillus sp.

Formulation and Evaluation of Herbal Face Pack for Radiant Skin

It sounds like you’ve conducted a comprehensive study on formulating and evaluating an herbal face pack for glowing skin using natural ingredients. Your approach of using dried powders of various herbs like multani mitti, turmeric, sandalwood, saffron, milk powder, rice flour, and orange peel, along with preparing banana peel powder through shade drying, shows careful preparation. You’ve covered various aspects in your evaluation, including morphological, physicochemical, physical, phytochemical properties, irritancy, and stability under storage conditions. It’s great to hear that your herbal face pack showed promising results, such as being free from skin irritation and maintaining consistency over time. Your study scientifically supports the claim that the herbal face pack has the potential to impart a glowing effect on the skin. This substantiates its benefits for human use, highlighting its efficacy and safety. Good job on your thorough research!.

Polyphenol Extraction from Musa corniculata Peel Using Microwave Assisted Extraction (MAE) Method with Ethanol Solvent

Banana peel (Musa corniculata) is one of the superior plants in Indonesia which is rich in polyphenolic compounds as a source of antioxidants. The potential of polyphenolic compounds as antioxidants can be used as an alternative to reduce banana peel waste. This study aims to determine the total content of polyphenols and antioxidant activity of horn banana peel extract. Extraction used the Microwave Assisted Extraction (MAE) method with ethanol solvent and the variables were extraction time (4, 7, and 10 minutes), solvent concentration (50, 73 and 96 %), ratio of simplicia mass to solvent volume (1:12, 1 :8, 1:6 g/mL) with a microwave power of 150 Watt. Determination of polyphenol content using the Folin-Ciocalteau method and the ability of polyphenols as antioxidants were analyzed by DPPH test. This study used the Design Expert 13 Response Surface Methodology software, the Box Behnken type, to determine the extraction parameters for the total polyphenol content. The highest total polyphenol content was obtained at 354.02 mg GAE/g from the combination of parameters 50% solvent concentration, 10 minutes extraction time, and the ratio of horn banana peel powder to 1:8 g/mL solvent.