Analyze of Nutrition and Bioactive Compound in Unripe and Ripe Berlin Banana (Musa Acuminate) Flour
Abstract
Berlin banana (Musa acuminate) is one of the biggest fruit in Indonesia, especially in East Java. Banana flour known has longer life. The ripeness of banana influences nutrient and bioactive content.This research aimed to know nutrition and bioactive compounds on unripe and ripe Berlin banana flour. The banana was obtained from Banyuwangi and its was processed at Food Laboratory, State Polytechnic of Jember. Proximateanalysisof banana flour usedgravimetric and volumetric methods to determine the nutrients content such as carbohydrates, protein, lipid, water and ash content, while flavonoid, magnesium, and potassium were analyzed by spectrophotometry. Data were analyzeby descriptive. The result showed that water content, ash content, lipid, protein, carbohydrates, resistant starch, flavonoid, magnesium and potassium on Unripe Banana Flour (UBF) were 6,53%; 2,14%; 1,07%; 4,23%; 86,02%; 40,01%; 241 mg/100g; 12,08 mg/100g and 715 mg/100g respectively (p<0,05). Ripe banana flour (RBF)were 6,91%; 2,02%; 0,98%; 4,11%; 85,97%;  39,76%; 258 mg/100g; 12,16 mg/100g and 709 mg/100g respectively (p>0,05). UBF analysis of Musa acuminatae has more ash, fat, protein, carbohydrate, resistant starch, and potassium content than RBF. Meanwhile, RBF has a higher water, flavonoid and magnesium content than UBF.References
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Published
27-02-2019
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