Oleh: Ahmad Zaini Ridwan
From the ancient age,
banana peel was not used by a people for dailylife. Howover banana peel was
processed on the next level, it will
has a high value as alternative food stock, one of it as core ingredient of
nata. The aim of this research is knowing the effect of various types of banana
peel on nata de banana quality. This research was experimental laboratories
research using random design. From the Mann-Whitney analysis did by
20 unexpert panelis, it showed that
there is no effect of the different type of banana peel on the nata de banana
quality covered taste, fragrance, colour, and texture. It indicated that the use of various
peel extract Musa paradisiaca
normalis and M. Cavendishi peel
has the same quality. This
it happened because it influence by the pectin composition from the banana
peel. M. pradisiaca var
Sepientum has 1,17%, M. pradisiaca normalis has 1,57%, and M. Cavendishi has 2,49%. The bigger pectin composition on banana
peel influence nata de banana syntesis. From this research, it can be conclude
that the use of different type of banana peel has no effect on nata de banana
quality, likeness level, and nutrition level.
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