PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR

<p>Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e.,...

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Autores principales:	Krishna Purnawan Candra, Anis Sofianur, Bernatal Saragih, Yuliani Yuliani
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2021
Materias:	banana flour physical characteristics kepok talas cavendish Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/e14037642aac416d88b73ca9242d375f
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spelling	oai:doaj.org-article:e14037642aac416d88b73ca9242d375f2021-12-01T14:01:06ZPHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR2685-42792715-422X10.33512/fsj.v3i1.12476https://doaj.org/article/e14037642aac416d88b73ca9242d375f2021-07-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/12476https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422X<p>Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., <em>Kepok (Musa acuminata x balbisiana)</em>, <em>Talas (Musa acuminata </em>Colla var. Talas), and Cavendish (<em>Musa acuminata </em>Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (<em>p</em> > 0.05) but significantly different (<em>p</em> < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for <em>Kepok</em>, <em>Talas</em>, and Cavendish banana flour was 79.45°C, 81.45°C, and 78.20°C, respectively. In this research, we found that the physical properties of <em>Talas</em> banana flour are in between the physical properties of <em>Kepok</em> and Cavendish banana flour.</p>Krishna Purnawan CandraAnis SofianurBernatal SaragihYuliani YulianiDepartment of Food Technologyarticlebanana flourphysical characteristicskepoktalascavendishFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 3, Iss 1, Pp 48-55 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	banana flour physical characteristics kepok talas cavendish Food processing and manufacture TP368-456
spellingShingle	banana flour physical characteristics kepok talas cavendish Food processing and manufacture TP368-456 Krishna Purnawan Candra Anis Sofianur Bernatal Saragih Yuliani Yuliani PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
description	<p>Banana flour is one of the semi-finished products which processed aims to maintain shelf life, provide goods for diver food products, facilitate packaging and transportation. This research aimed to determine and compare the physical characteristics of flour from three banana species, i.e., <em>Kepok (Musa acuminata x balbisiana)</em>, <em>Talas (Musa acuminata </em>Colla var. Talas), and Cavendish (<em>Musa acuminata </em>Colla var. Cavendish). This research is a single factor experiment arranged in a completely randomized design with three (banana species) treatments and five replications. Data were analyzed by ANOVA except for wettability data, and gelatinization profile is processed using the Kruskal-Wallis test. The experimental parameters were swelling power, starch solubility, bulk density, water absorption capacity, oil absorption, and color. The results showed that swelling power and oil absorption of the banana flour from the three banana species are not significantly different (<em>p</em> > 0.05) but significantly different (<em>p</em> < 0.05) for solubility, bulk density, wettability, water absorption capacity, and color. Gelatinization temperature for <em>Kepok</em>, <em>Talas</em>, and Cavendish banana flour was 79.45°C, 81.45°C, and 78.20°C, respectively. In this research, we found that the physical properties of <em>Talas</em> banana flour are in between the physical properties of <em>Kepok</em> and Cavendish banana flour.</p>
format	article
author	Krishna Purnawan Candra Anis Sofianur Bernatal Saragih Yuliani Yuliani
author_facet	Krishna Purnawan Candra Anis Sofianur Bernatal Saragih Yuliani Yuliani
author_sort	Krishna Purnawan Candra
title	PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
title_short	PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
title_full	PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
title_fullStr	PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
title_full_unstemmed	PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR
title_sort	physical characteristics of kepok, talas, and cavendish bananas flour
publisher	Department of Food Technology
publishDate	2021
url	https://doaj.org/article/e14037642aac416d88b73ca9242d375f
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PHYSICAL CHARACTERISTICS OF KEPOK, TALAS, AND CAVENDISH BANANAS FLOUR

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