Banana Type Research Articles

Application of PSO in CNN attribute weighting for banana tree classification based on leaf images

Banana (Musa paradisiaca) is a very popular fruit in Indonesia. Banana production in Indonesia, with more than 200 types of bananas, accounts for more than 50% of banana production in Asia. Differences in how to consume Ambon bananas and Kepok bananas and their various benefits encourage cultivators to be careful in choosing seeds to avoid mistakes. Distinguishing the seeds of Ambon bananas and kepok bananas is more difficult than distinguishing between Ambon bananas and kepok bananas. This is because the leaves and stems of the seeds look the same. The purpose of this study is to use an optimization algorithm to improve the performance of the image classification algorithm on the image of kepok banana leaves and Ambon bananas to assist in the selection of banana plant seeds that can be used by banana cultivators to get the maximum benefit according to the desired type of banana. The results of this study are used as the basis for making a decision support system to assist in the selection of banana plant seeds that can be used by banana cultivators in order to get the maximum benefit according to the desired type of banana

SIFAT ORGANOLEPTIK DAN NILAI GIZI PUDING U-BANSOY (ULI BANANA SOYA) SEBAGAI ALTERNATIF SELINGAN TINGGI KALIUM DAN ISOFLAVON

Uli bananas contain higher potassium than other types of bananas. Soybeans can help lower blood pressure in hypertensive patients through potassium content and antioxidant activity, as shown by isoflavones. This study aimed to determine the organoleptic properties and nutritional value of U-Bansoy Pudding with soybean and banana formulations as an alternative high-potassium and isoflavone snacks for hypertensive patients. The research design used an experimental study design using a Complete Experimental Design (RAL) consisting of one factor in the form of 3 types of soybean and banana balance, namely 25%:75%, 50%:50%, 75%:25%. The research method used an organoleptic test with a hedonic test of 7 numerical scale on 30 moderately trained panelists. The results of U-Bansoy Pudding organoleptic test on the color and texture that the panelists liked the most was a 50%:50% balance. U-Bansoy pudding organoleptic test results on the aroma that the panelists most liked were the balance of 25%:75% and 50%:50%, while the results of the organoleptic test of U-Bansoy pudding on the taste and overall (overall) balance of 25%:75% were the most preferred by the panelists. By consuming one serving of U-Bansoy Pudding with a balance of 25%:75% is enough to contribute as an alternative distraction for hypertensive patients with 185.95 grams of energy, 8.74 grams of protein, 3.64 grams of fat, 34.2 grams of carbohydrates, 533.14 mg of potassium and 30.9 mg of isoflavones. U-Bansoy pudding can be used as an alternative snack for hypertensive patients who need a diet high in potassium and isoflavones.

Pengolahan Pisang Sale untuk Penghasilan Alternative Masyarakat

Banana is one of the fruits widely consumed by the people of Indonesia. This can be proven by the many types of bananas that grow and are marketed in all regions in Indonesia. Banana sellers can quickly get bananas to market, and consumers can buy them at varying prices. However, the problem arising from banana fruit is its relatively short life span. It is characterized by black spots that appear on the banana and mark the banana will begin to rot. Therefore, the process of processing bananas into beru products, namely banana sales, is carried out. The service activity began with an interview with banana sellers at the Karang Jasi market and Sweta market, Mataram City. This resource person obtained information about the banana sale and how to process it. Banana sale processing is divided into three stages: banana preparation, skinning and slicing bananas, and drying. Banana drying takes ± eight days in consistently hot weather. Banana sale that is formed can be consumed directly and reprocessed into fried bananas. With this service activity, it is hoped that it can provide information to the community about how to process almost rotten bananas and use them as additional income.

Identification of Banana Fruit Types Using the Backpropagation Method

Identification of types of bananas and assessment of their maturity level is an important process in the agricultural and distribution industries. In an effort to automate this process, the authors propose an approach to identify bananas and their level of ripeness using a Backpropagation neural network. Through digital image processing, images or pictures of bananas will be extracted with images such as RGB (red green blue), metric and eccentricity (shape features). The results of the image data training process are as many as 55 image data input, obtained by the training process data on banana types with 11 iterations from the maximum input epoch 10000, target error or performance 0.00642 with an accuracy value of 80%. Furthermore, the training process obtained data on the maturity level of bananas with 4 iterations from the maximum input epoch 10000, the target error or performance is 0.00606 with an accuracy value of 90%. From the test image process that has been carried out, the system can identify the type of banana and its maturity level based on the feature extraction input from the image of the banana. This study also aims to test and determine the accuracy of the application of the Backpropagation method in identifying the types of bananas and their level of maturity.

The Effectiveness of Different Types of PDA Culture Media on the Mycelial Growth of Shimeji Mushroom

This experiment aims to compare different types of PDA culture media recipes, including potato, sweet potato, pumpkin, and sugar banana, for their effects on the growth of Shimeji mushroom mycelium. It also aims to provide alternative options for formulating culture media for Shimeji mushroom spawn cultivation. A completely randomized design (CRD) was employed for the experiment, with four treatments and five replicates each, as follows: (T1) potato-based media; (T2) sweet potato-based media; (T3) pumpkin-based media; (T4) sugar banana-based media. Data collection involved daily measurements of the length (in centimeters) and width (in centimeters) for a period of seven days. After the experiment concluded, data analysis was conducted to determine the variation and compare the mean values of the treatments using Duncan's Multiple Range Test (DMRT) and package software. The experimental results showed that over a period of 3, 5, and 7 days, the potato-based media (T1) exhibited the highest growth of Shimeji mushroom mycelium and the highest mycelium density values, measuring 6.2000, 3.2000, and 0.0000a (density scale +++). The pumpkin-based media (T3) had lower mean values of 0.9000, 3.1600, and 0.0000a (density scale +) for mycelium growth and density. Therefore, it can be concluded that among the four PDA media recipes tested over a period of 3, 5, and 7 days, the potato-based media (T1) demonstrated the highest mycelium growth and density values of approximately 6.2000, 3.2000, and 0.0000a (density scale +++).

Comparative evaluation of the antioxidant and anti-inflammatory properties of Musa cavendish and Musa paradisiaca pulp and peel extracts from Guinea

Banana is one of the most consumed fruits in the world. Musa cavendish and Musa paradisiaca cultivars differential nutrition-health properties and more specifically their antioxidant and anti-inflammatory potential are poorly known. The objective of the present study was to compare the hydroalcoholic dry extracts nutrition-health properties of these two types of Guinea bananas. Total polyphenols contents were evaluated by Folin Ciocalteu method, antioxidant capacity by DPPH, ORAC and Mito-tracker assays. Anti-inflammatory activity was evaluated in vitro on inflammatory macrophages. NO scavenging, NO and cytokines production (TNF-α and IL-6) were assessed. At 1 mg/mL, the extracts showed moderate total polyphenol content. Antioxidant activity potential was depended on the type of extracts. Banana pulps anti-inflammatory effects were demonstrated by the inhibition of NO cell production and NO scavenging suggesting that pulps have moderate anti-inflammatory effect as a function of doses (100, 50 and 25 µg/mL). However, none of the extracts inhibited the production of cytokines (TNF-α and IL-6). The present study indicates that Guinea bananas may be considered as an interesting food source of antioxidants associated to a moderate anti-inflammatory potential on specific inflammation markers.
 Keywords: Banana pulp; Banana peel; Antioxidant activity; Anti-inflammatory activity; Polyphenols.

The aphid Pentalonia nigronervosa (Hemiptera: Aphididae) takes advantage from the quality change in banana plant associated with Banana bunchy top virus infection.

Viral diseases can change plant metabolism, with potential impacts on the quality of the plant's food supply for insect pests, including virus vectors. The banana aphid, Pentalonia nigronervosa Coquerel, is the vector of the Banana bunchy top virus (BBTV), the causal agent of Banana bunchy top disease (BBTD), the most devastating viral disease of bananas in the world. The effect of BBTV on the life-history traits and population dynamics of P. nigronervosa remains poorly understood. We therefore studied the survival rate, longevity, daily fecundity per aphid, tibia length, population growth, and winged morph production of a P. nigronervosa clone grown on healthy or infected, dessert, or plantain banana plants. We found that daily fecundity was higher on infected banana than on healthy banana plants (plantain and dessert), and on plantain than on dessert banana plants (healthy and infected). Survival and longevity were lower on infected dessert bananas than on other types of bananas. In addition, virus infection resulted in a decrease in aphid hind tibia length on both plant genotypes. The survival and fecundity table revealed that the aphid net reproduction rate (Ro) was highest on plantains (especially infected plantain), and the intrinsic growth rate (r) was highest on infected plants. Finally, the increase of aphids and alate production was faster first on infected plantain, then on healthy plantain, and lower on dessert banana (infected and uninfected). Our results reinforce the idea of indirect and plant genotype-dependent manipulation of P. nigronervosa by the BBTV.

Makna Sajian Makanan Pada Tradisi Pasaji Ponan Menggunakan Teori Interaksi Simbolik

The Samawa tribe is one of the tribes in Indonesia. Each tribe has its own traditions that are different from the others. One of the traditions in Sumbawa is , namely the Pasaji Ponan Culture, has a unique characteristic, namely the snacks that are given in charity at the celebration must be boiled. Meaning that the snacks served cannot be fried. So, the focus of this research is to find out “The Meaning Of Serving Food In The Pasaji Tradition Using Symbolic Interaction Theory”. The mehod used is interpretive qualitative method with the symbolic interaction approach of George Herbert Blumer,s idea. As for informants who selected consisted of 4 (four) types of character characteristics, namely religious leaders, community leaders, traditional leaders and heads of traditional institutions as well as 1 (one) supporting informant from women who were obtained through the purposive sampling technique. There are 2 (two) types of data used, namely primary data and secondary data. Primary data was obtained through in depth interviews technique, while secondary data was obtained through books, journals and other relevant sources. Data were analyzed using the interactive Miles and Huberman method. The results show that the meaning of the snacks presented has a meaning. analyzed using the interactive Miles and Huberman method. The results showed that the meaning of the snacks presented had philosophical meanings including: 1). Serving food as a symbol of plant fertility, 2). Serving food as a medium to strengthen kinship ties, 3). Serving food as a form of prayer. As for the presentation process, namely the snacks are arranged neatly into a tray (stable) and then closed using a serving lid. The snacks consist of 6 (six) types of snacks, namely buras,petikal, lepat,topat,dange, onde-onde and banana with added water drink.

Thermal performance assessment of an indirect solar dryer: A case study of Bananas

This study presents a design for an absorber used in a solar air collector for an indirect solar dryer. The absorber comprises two aluminium plates corrugated and joined together to form parallel cylinders, enabling airflow within the collector. This research aims to experimentally examine the drying process of two types of bananas, one from Morocco and the other from abroad, using the designed solar air collector. Additionally, the study aims to investigate the peculiarities of the drying process and the performance of the solar dryer employed. The experiments were conducted by subjecting the bananas to the designed solar air collector, and the evolution of drying was monitored. The initial mass of the bananas used was 631.6 g for the Moroccan banana and 713.6 g for the Export banana. After the drying process, the mass of the Moroccan banana reduced to 77.5 g, while the Export banana reduced to 137.3 g, indicating significant moisture removal. The percentage of the amount of water extracted (Q) from the bananas was found to be 87.7% for the Moroccan banana and 80.8% for the Export banana. These results demonstrate the effectiveness of the corrugated aluminium plate absorber in facilitating the drying process in the solar air collector. The significant reduction in the mass of the bananas and the high percentage of water extraction highlight the efficiency of the solar dryer in removing moisture from the agricultural produce. The findings of this study contribute to the understanding of the drying process of bananas and offer valuable insights for the design and optimization of solar drying systems for agricultural applications.

Analisis Morfologi Tanaman Pisang Kepok (Musa paradisiaca Var. Balbisiana colla) di Desa Tanjung Selamat Kabupaten Labuhanbatu Selatan

Tanjung Selamat Village is one of the villages in South Labuhanbatu Regency, North Sumatra Province. Tanjung Selamat Village has several types of bananas, one of which is the Kepok Banana. This study aims to determine and analyze the morphology of the Kepok Banana plant (Musa Paradisiaca Var. Balbisiana colla) in Tanjung Selamat Village, South Labuhanbatu Regency, North Sumatra Province. This type of research is descriptive qualitative by making observations with survey techniques observing the morphology of Kepok Banana plants. The technique used in collecting data by way of observation or observations and interviews. The Kepok Banana plant (Musa Paradisiaca Var. Balbisiana colla) found in the village has several characteristics and characters in the morphology of the Kepok Banana plant, starting from the stem, size, color, and roots, leaves, flowers, stems, fruit, and others. In this case the Kepok Banana plant (Musa Paradisiaca Var. Balbisiana colla) in Tanjung Selamat Village from the results of the study showed that the morphology of the Kepok Banana plant had a green color, stem diameter 24 cm wide, 227 cm high, brown roots there are white fibrous roots, leaves are dark and light green, and the edges of the leaves are flat, the tips of the leaves are rounded. The flower stalk is 7-8 cm, the color is yellowish red the flowers are white inside, the length of the fruit is 13 cm and the diameter is 3 cm.

Influence of Natural Fiber Derived from Agricultural Waste on Durability and Micro-Morphological Analysis of High-Strength Concrete

This research focuses on the investigation of durability behavior and microstructural analysis for M70 grade of high-strength concrete (HSC) with the influence of alccofine, banana fiber (BF), and coir fiber (CF). In this investigation, cement was partly supplanted by 15% of alccofine content in weight. Two types of natural fibers, banana and coir fibers, were selected and added in concrete at 0.5%, 1%, 1.5%, and 2% by volume. Durability characteristics, such as long-term compressive performance, rapid chloride penetration, sorptivity, water absorption, volume of permeable voids, and acid attack resistance are investigated elaborately and correlate with conventional HSC. Results showed that the incorporation of banana and coir fibers with alccofine in HSC exhibited good durability performance as correlated with conventional HSC. At 180 days of curing, incorporating 1% of banana fiber increased the durability performance compared to reference HSC. Nonetheless, the high-fiber percentage of HSC has a slight reduction in durability characteristics. Among the two types of fibers, the banana fiber showed the most significant improvement in the durability properties of HSC. The influence of natural fiber on the microstructural characteristics of HSC was evaluated using scanning electron microscope (SEM), X-ray diffraction (XRD), and Fourier transform infrared (FTIR) to substantiate the experimental findings. In contrast, using additional supplementary cementitious materials (SCMs) in HSC fabrication significantly reduces cement usage and carbon emissions.

Evaluation of quality characteristics of rice cakes containing different varieties of bananas

ABSTRACT In this study, the quality characteristics of the following foodstuffs were studied: waxy rice, three varieties of Taiwanese banana, and banana rice cakes prepared using ripe or unripe fruit. The proportions of resistant starch (RS), total starch, and amylose were significantly higher in the ripe bananas than in the unripe bananas (p < .05). Banana rice cakes prepared from the ripe bananas had a higher cooking loss rate and greater a and b values (p < .05); conversely, those prepared from the unripe bananas had greater hardness and L values. The use of unripe bananas led to the rice cakes containing more RS (8.86, 8.53, and 8.44 g/100 g vs. 8.30, 8.15, and 7.36 g/100 g for the ripe bananas). The use of any type of banana led to higher RS content values for the resulting rice cakes than did the use of pure rice (6.67%; p < .05). The rice cakes prepared from the ripe bananas had significantly greater swelling power and solubility, and these characteristics were affected by temperature; higher temperatures were found to result in significantly higher swelling power and solubility levels (p < .05).

Improving the Shelf Life of Ambon Bananas Lampung Using Static Transportation Method

Ambon bananas are one of several types of bananas exported from Lampung to other countries. Due to the distance and the length of time, the bananas undergo ripening before arriving at the destination country. The current research aims to increase the shelf life of bananas so that they are still fresh and fit for consumption by consumers. The experimental design used was a completely randomized design with ethylene absorbent formulation treatment, namely B0 = Control (0 g/kg ethylene absorbent material (KMnO4 + clay), B1 = 1 g/kg ethylene absorbent material (KMnO4 + clay), B2 = 2 g/kg ethylene absorbent material (KMnO4 + clay), and B3 = 3 g/kg ethylene absorbent material (KMnO4 + clay). Storage was performed at a temperature of 16−18°C for 24 days after treatment (DAT). During storage, samples were taken and observed for storage days 0, 4, 7, 10, 14, 17, 21, and 24. The data were statistically analyzed and continued with Duncan’s test at the 5% level. The control treatment (B0) of Ambon bananas can only be stored up to 10 DAT, while the B1 treatment is 14 DAT. For B2 treatment, Ambon bananas can be stored up to 21 DAT, and the best treatment is B3 (3 g/kg KMNO4 + clay), which can withstand banana ripeness until the end of the observation (24 DAT).

Optimization of Pectin Extraction from Kepok Banana Peel (Musa Acuminata Balbisiana Colla) Using Natural Deep Eutectic Solvent (NADES)

Kepok banana peel is an abundant waste used as the main ingredient in pectin extraction. The pectin contained in Kepok bananas is known to be at a fairly high level compared to other types of bananas. This study aimed to determine the water content, methoxyl content, equivalent weight, galacturonic acid, and pectin yield in the pectin extraction process using the NADESS solvent extraction method at various NADESs C molar ratios (1:4; 1:7; 1:20). ), and extraction temperature (80oC, 90oC, 100oC). based on the results obtained, the best extract located at a ratio of 1:4 with a temperature of 90oC, with a moisture content of 99.8%, methoxyl content of 2.79%, yield of pectin of 5.81%, an equivalent weight is 5333.33, and the galacturonic acid content is 75.56%. While the test results show that the concentration of the given K: G solution affects the amount of pectin yield obtained in this extraction process.

The Effect of Therapy of Banana Types of Musa Paradisiaca Var Sapientum Linn on Decreasing Systole and Diastol Blood Pressure in Hypertension Patients

Hypertension is a chronic Non-Communicable Disease which is one of the causes due to a lack of potassium intake and high sodium intake. Treatment of hypertension is carried out pharmacologically and non-pharmacologically. One of the non-pharmacological therapies that can help lower blood pressure is to consume bananas of the type musa paradisiaca var sapientum linn because of their high potassium content. This Research aim to determine the therapeutic effect of consuming three Ambon bananas (±140 g/fruit) per day for 14 days in reducing diastolic and systolic blood pressure in hypertension sufferers. The research method used was pre-experimental using the One Group Pretest-Posttest design. the sample is hypertension sufferers in the working area of the Pallangga Health Center totaling 16 respondents, selected using purposive sampling technique. The results of the Paired T-Test showed that the p-value of systolic blood pressure = 0.001 and the p-value of diastolic blood pressure = 0.008 (p &lt;0.05), which means that consumption of ambon bananas is effective in reducing systolic and diastolic blood pressure. It can be concluded that there is a significant effect of banana fruit therapy of the type Musa paradisiaca Var Sapientum Linn on reducing systolic and diastolic blood pressure in hypertensive patients. Suggestions from this study are doctors, nurses or other health workers, can provide education to the public regarding the benefits of non-pharmacological therapy in the form of consumption of Ambon bananas for people with hypertension and apply them so that they can be balanced with pharmacological therapy.

Implementasi Algoritma Deep Learning You Only Look Once (YOLOv5) Untuk Deteksi Buah Segar Dan Busuk

Fruit is one of the nutritional needs for the body that must be met. But with a note, these nutrients will be obtained from fruit that is still fresh. The definition of fresh fruit itself is fruit that can be consumed directly and does not require any further processing. There are many ways to select and differentiate between fresh fruit and bad fruit and in general direct observations can be made. But over time, there are several other ways to observe fruit freshness using existing technology. Where one of them is by optimizing deep learning and machine learning. This detection and classification system was created using a deep learning method using the YOLOv5 algorithm which can detect in real-time the types of apples, bananas and oranges. We use image datasets for each of these fruits for fresh fruit and rotten fruit, a total of 1200 images for train data and 330 images for validation data and 6 images for test data. Based on the tests that have been carried out with training data, along with validation data, and test data using the YOLOv5 algorithm, it can be concluded that this detection method can recognize objects consistently with a high degree of accuracy. This can be proven at the level of accuracy which reaches an accuracy rate of 90%.

PEMANFAATAN PISANG MERAH MENJADI SELAI PISANG UNTUK MENINGKATKAN HARGA JUAL HASIL OLAHAN DESA PATAAN KEC. SAMBENG LAMONGAN

Processed food made from bananas has become a business that has the most attention from the public, especially from red bananas, the demand for bananas in Indonesia in 2019 is approximately 72 million tons, which can create new business opportunities for MSME centers to utilize bananas into finished products. goods. in the form of processed food other than being sold directly in the same form without being processed first. Red banana is a variety that lives in Pataan village, Sambeng sub-district, Lamongan district, banana is the most widely banana variety. Among other types of bananas. In this case the researcher uses a SWOT analysis to determine the advantages and disadvantages of processed banana products Pokdarwis, Pataan Village, Lamongan Regency.

Klasifikasi Tingkat Kematangan, Kualitas dan Jenis Buah Pisang Berdasarkan Ciri Warna dan Bentuk Menggunakan Artificial Neural Networks

Banana fruit is a commodity that makes a major contribution to national and international fruit production figures. The government through the National Standardization Agency establishes standards for bananas, maintaining the quality of bananas. The purpose of this study was to classify the level of maturity, quality and type of banana based on color, size and shape characteristics in the Cavendish Banana Garden, Banyumas Regency, Central Java in accordance with SNI 7422: 2009. The bananas found in the Cavendish Banana Garden have various qualities, as a local fruit that has high economic value and has a market potential that is still wide open, bananas are one of the most reliable fruit commodities. The problem that is often found is the lack of accuracy and lack of knowledge of employees in distinguishing the types, quality and ripeness of bananas, especially new employees. Jaringa Saraf Tiruan (Neural Network) are used as a method in the classification process. The dataset in this study is a picture of bananas with 9 types, namely Ambon banana, plantain, Cavendish banana, Kirana banana, Barangan banana, jackfruit banana, gold banana and kapok banana. The ripeness of bananas in this study were the raw, ripe and overripe levels. The program is created using Tensorflow Python, the test results produce an accuracy level of 98,7 %

Protocorm Like Bodies (PLBs) dendrobium orchid “Gatton Sunray”

The Dendrobium Orchid Gatton Sunray is a hybrid orchid of Dendrobium pulchellum × Dendrobium illustre. A study was aimed to find the best type of medium and type of banana for the multiplication of Protocorm-Like Bodies (PLBs) of this orchid. This research was conducted from February to September 2020 at the Plant Tissue Culture Laboratory, Faculty of Agriculture, The University of Bengkulu. Treatments included type of media and cultivar of ripe banana fruit, added as source of organic complex, consisted of 4 cultivars, namely Ambon Curup, Kepok, Tanduk and Mas. Ripe bananas were mashed and added to the in vitro medium as much as 50 g.L-1. Types of media consist of Murashige and Skoog (MS), ½ Doses of Murashige and Skoog (MS) media, and Complex of fertilizer media. The results showed that the ½ MS medium added with 50 g.L-1 cv. Kepok fruit produced the greatest multiplication (11.8 PLBs per jar), the best growth of PLBs, including the greatest PLBs number (28.5 PLBs per jar), the heaviest fresh weight (1.30 g per jar) and the longest PLBs (2.56 cm).

FORMULASI ES KRIM SARI KEDELAI DAN PISANG AMBON SEBAGAI SELINGAN UNTUK REMAJA ANEMIA

Ice cream soymilk and Ambon banana is one of the developments of food products to improve the quality of ice cream in meeting the adequacy of protein, iron and vitamin C in adolescents. Soymilk which contains the highest protein and iron content is quite high among other types of beans and Ambon banana which has high levels of vitamin.This study aims to determine the effect of the balance of soymilk and Ambon banana on organoleptic properties, protein, iron, vitamin C content, overrun, resistance. This research is an experimental study using a completely randomized design (CRD) with the balance of soymilk and Ambon banana extracts 85%: 15%, 65%: 35% and 50%: 50%. Organoleptic testing in the form of preference levels by 30 teenage panelists, protein content analysis using the Kjehldal method, iron content analysis using the spectrophotometric method, and analysis of vitamin C levels using the iodometric titration method. Data analysis using Kruskal Wallis test.The results showed that the balance of soymilk and Ambon banana had a significant effect on color and aroma (p&gt;0.05), and had no significant effect on taste, texture and overall ice cream (p&lt;0.05). The panelists most preferred ice cream was ice cream with a balance of soybean juice and Ambon banana 65%:35%. One serving of ice cream (100 ml) of soybean juice and the best Ambon banana can meet 6.1%, 16.2% and 27.4%, respectively, of the daily adequacy of protein, iron and vitamin C for adolescents. The ice cream overrun does not meet the standard so that further research is needed on ice cream formulations to increase the overrun.