International Journal of Chemical and Biochemical Sciences (ISSN 2226-9614)[/vc_column_text][/vc_column][/vc_row]
VOLUME 25(19) (2024)
Proximate analysis of fresh Banana Blossoms and Banana Blossoms Flours in two cultivars of Kepok Banana (Musa Acuminata×Balbisiana) and Janten Banana (Musa Paradisiaca Sapientum)
Wiwi Febriani1*, Ramadhana Komala2, Andi Eka Yunianto3, Dzul Fadly4
1,2,3Department of Community Medicine and Public Health, Faculty of Medicine, Universitas Lampung, Bandar Lampung 35145, Indonesia
4Department of Food Science and Technology, Faculty of Agriculture, Universitas Tanjungpura, Pontianak 78124, Indonesia
Abstract
Banana blossom has good nutritional content and can be processed into flour, which can be used as an alternative to local food (indigenous food). This study analyzed the proximate content of fresh banana blossom and banana blossom flour in two cultivars of banana. The design used in this study was experimental and had a completely randomized design (CRD). This study consisted of 6 levels of treatment with two replications, including fresh kepok blossom, fresh janten blossom, unblanching kepok blossom flour, unblanching janten blossom flour, blanching kepok blossom flour, blanching janten blossom flour. The statistical analysis used was the variance test (ANOVA) with an error of 5. This study concludes that the nutrient content of fresh banana blossoms is the lowest among other banana blossom flours. Making banana blossom into flour has the advantage of increasing the nutritional content, but the effectiveness should be considered from the low yield.
Keywords: Proximate analysis, Banana blossom, Banana blossom flour, Indigenous food.
Full length article – PDF *Corresponding Author, e-mail: wiwifebriani21@gmail.com Doi # https://doi.org/10.62877/22-IJCBS-24-25-19-22