Analysis of Volatile Compounds in Baby Banana Peel and Pulp (musa Acuminata AA Simmonds Cv. Bocadillo) in Relation to the Hyperpigmentation Phenomenon

Pectin functions as an adhesive and maintains tissue stability so that it can be used in making edible coating to improve the quality of food storage. One of the producers of pectin is Musa acuminata L. peel (containing 22.4 % pectin). In order not to overgrow with microbes, it is also necessary to have antimicrobial property, which can be obtained from Cinnamomum burmannii extract. This study is about raw material preparation, pectin extraction, pectin modification, Cinnamomum burmannii extraction and edible coating manufacturing. The parameters viz. thickness test, water vapour transmission, tensile strength test, elongation at break, biodegradation, and for trials on storing beef sausage showed that 10 % sorbitol was able to withstand the rate of fungal growth for 7 days; 15 % sorbitol was able to withstand the rate of fungal growth for 5 days; and 20 % sorbitol was able to withstand the rate of fungal growth for 3 days.

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Value-Added Utilization of Banana Peel (Musa acuminata): Adsorption Fatty Acid and Extending the Life of Activated Carbon

Solid State Phenomena ◽

10.4028/www.scientific.net/ssp.324.125 ◽

2021 ◽

Vol 324 ◽

pp. 125-130

Author(s):

Wara Dyah Pita Rengga ◽

Bayu Triwibowo ◽

Jovian Triyana Putra ◽

Ardi Nugroho ◽

Sri Kadarwati ◽

...

Keyword(s):

Activated Carbon ◽

Fatty Acid ◽

Adsorption Capacity ◽

Fatty Acid Content ◽

Value Added ◽

Musa Acuminata ◽

Banana Peel ◽

Maximum Adsorption Capacity ◽

Cooking Oil ◽

Used Cooking Oil

Cooking oil saturation due to frequent use for frying will result in a higher fatty acid content. Activated carbon made from the banana peel (Musa acuminata) with micro-mesoporous specifications can absorb free fatty acids. Banana peels are pyrolyzed into charcoal then activated alkaline at a temperature of 650°C. Then the activated carbon is washed and mashed to obtain activated carbon powder as an adsorbent by batch. FTIR carried out adsorption analysis on cooking oil to reduce carboxylic acid in used cooking oil. The regeneration process is carried out using surfactants to save on the use of necessary materials so that they need to be recycled. The experimental results based on isothermic equilibrium show that the Freundlich model can describe the adsorption process well at 28°C with a maximum adsorption capacity of 10 mg/g. The lifespan of activated carbon can only be extended once regeneration, reaching an adsorption capacity of 65% of fresh activated carbon's ability.

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Antibacterial Activity of Zinc Oxide Nanoparticles Using Banana Peel Extract against Antibiotic-Resistant Bacteria

Central Mindanao University Journal of Science ◽

10.52751/xnxi3173 ◽

2020 ◽

Vol 24 (1) ◽

Author(s):

Andrew Melencion ◽

◽

Winson Gutierrez ◽

Merced Melencion ◽

◽

...

Keyword(s):

Zinc Oxide ◽

Antibacterial Activity ◽

Zinc Oxide Nanoparticles ◽

Musa Acuminata ◽

Banana Peel ◽

Resistant Bacteria ◽

Oxide Nanoparticles ◽

Antibiotic Resistant ◽

Antimicrobial Nanoparticles ◽

Peel Extract

antimicrobial, nanoparticles, Musa acuminata × balbisiana

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Citric Acid Production from Toba Banana Peel (Musa acuminata Colla) through Submerged Fermentation using Aspergillus niger

Microbiology Indonesia ◽

10.5454/mi.13.4.2 ◽

2019 ◽

Vol 13 (4) ◽

pp. 118-122

Author(s):

MEVA GUSTINA E. SIDAURUK ◽

◽

SURYA NINGSIH HUTAURUK ◽

MERRY MERYAM MARTGRITA ◽

ADELINA MANURUNG ◽

...

Keyword(s):

Citric Acid ◽

Aspergillus Niger ◽

Submerged Fermentation ◽

Acid Production ◽

Musa Acuminata ◽

Citric Acid Production ◽

Banana Peel

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Green Banana (Musa acuminata AAA) Wastes to Develop an Edible Film for Food Applications

Polymers ◽

10.3390/polym13183183 ◽

2021 ◽

Vol 13 (18) ◽

pp. 3183

Author(s):

Diego Salazar ◽

Mirari Arancibia ◽

Santiago Casado ◽

Andrés Viteri ◽

María Elvira López-Caballero ◽

...

Keyword(s):

Edible Films ◽

Musa Acuminata ◽

Banana Peel ◽

Chicken Breast ◽

Vapor Permeability ◽

Ambient Conditions ◽

Film Forming ◽

Food Applications ◽

Banana Flour ◽

Green Banana

In this study, edible packaging based on discarded green banana (Musa acuminata AAA) flour (whole banana and banana peel flours) was developed for food applications. Films were characterized in terms of film-forming ability, mechanical, barrier, thermal, microbiological, and sensory properties. The film forming solutions were studied for rheological properties. Two formulations were selected based on their film-forming ability: whole banana flour (2.5%), peel flour (1.5%) and glycerol (1.0 %, F-1.0 G or 1.5%, F-1.5 G). Adding 1.5% plasticizer, due to the hygroscopic effect, favored the water retention of the films, increasing the density, which also resulted in a decrease in lightness and transparency. Water activity shows no difference between the two formulations, which were water resistant for at least 25 h. DSC results showed a similar melting temperature (Tm) for both films, around 122 °C. Both films solutions showed a viscoelastic behavior in the frequency spectrum, being the elastic modulus greater in F-1.0 G film than F-1.5 G film at low frequency. F-1.0 G film was less firm, deformable and elastic, with a less compact structure and a rougher surface as confirmed by AFM, favoring a higher water vapor permeability with respect to F.1.5 G film. Microorganisms such as Enterobacteria and Staphylococcus aureus were not found in the films after a period of storage (1 year under ambient conditions). The F-1.0 G film with added spices (cumin, oregano, garlic, onion, pepper, and nutmeg) was tested for some food applications: as a snack (with or without heat treatment) and as a wrap for grilled chicken. The performance of the seasoned film during chilled storage of chicken breast was also studied. Sensory evaluation showed good overall acceptability of all applications. In addition, the chicken breast wrapped with the seasoned film registered lower counts (1-log cycle) than the control (covered with a polystyrene bag) and the film without spices. Green banana flour is a promising material to develop edible films for food applications.

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Effects of Solvent/Solid Ratio and Temperature on the Kinetics of Vitamin C Extraction from Musa Acuminata

Journal of Applied Science & Process Engineering ◽

10.33736/jaspe.169.2015 ◽

1970 ◽

Vol 2 (2) ◽

Author(s):

Khairul Anwar Mohamad Said ◽

Ibrahim Yakub ◽

Nurul Ain Mohamed Alipah

Keyword(s):

Vitamin C ◽

Equilibrium Concentration ◽

Musa Acuminata ◽

Effect Of Temperature ◽

Banana Peel ◽

Fixed Temperature ◽

Solid Ratio ◽

Ultrasonic Bath ◽

G Ratio ◽

Kinetics Of

This work studied on the kinetics of Vitamin C extraction from banana peel at different solvent/solid concentration and temperature. Musa Acuminata was ground into smaller sizes before contacted with methanol as a solvent in an ultrasonic bath. To study the effect of solvent/solid ratio, 4.5, 5.0 and 10.0 ml/g ratio were used for the extraction at fixed temperature. Then, the temperature was varied with the heating element available in the ultrasonic bath at 30, 45 and 60 oC, to study the effect of temperature on the extraction kinetics. It was found that high solvent/solid ratio (10 ml/g) provides more solute-solvent contact and prevents the extracted Vitamin C from coming into contact with the air. Besides, higher temperature (60 oC) contributes sufficient kinetic energy for Vitamin C distribution in the solvent which is important to prevent degradation with air. The best fitted kinetic model for Vitamin C extraction from Musa Acuminata is Ana et al. (2007) with equilibrium concentration of 0.05 g/L and 0.40 g/L.hr extraction rate

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Nipah (Musa Acuminata Balbisiana) banana peel as a lignocellulosic precursor for activated carbon: characterization study after carbonization process with phosphoric acid impregnated activated carbon

Biomass Conversion and Biorefinery ◽

10.1007/s13399-021-01937-5 ◽

2021 ◽

Author(s):

Norshila Abu Bakar ◽

Norzila Othman ◽

Zalilah Murni Yunus ◽

Wahid Ali Hamood Altowayti ◽

Adel Al-Gheethi ◽

...

Keyword(s):

Activated Carbon ◽

Phosphoric Acid ◽

Musa Acuminata ◽

Banana Peel ◽

Carbonization Process ◽

Characterization Study

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Effects of Solvent/Solid Ratio and Temperature on the Kinetics of Vitamin C Extraction from Musa Acuminata

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.833.78 ◽

2016 ◽

Vol 833 ◽

pp. 78-83 ◽

Cited By ~ 1

Author(s):

Khairul Anwar Mohamad Said ◽

Ibrahim Yakub ◽

Nurul Ain Mohamed Alipah

Keyword(s):

Vitamin C ◽

Equilibrium Concentration ◽

Musa Acuminata ◽

Effect Of Temperature ◽

Banana Peel ◽

Fixed Temperature ◽

Solid Ratio ◽

Ultrasonic Bath ◽

G Ratio ◽

Kinetics Of

This work studied on the kinetics of Vitamin C extraction from banana peel at different solvent/solid concentration and temperature. Musa Acuminata was ground into smaller sizes before contacted with methanol as a solvent in an ultrasonic bath. To study the effect of solvent/solid ratio, 4.5, 5.0 and 10.0 ml/g ratio were used for the extraction at fixed temperature. Then, the temperature was varied with the heating element available in the ultrasonic bath at 30, 45 and 60 °C, to study the effect of temperature on the extraction kinetics. It was found that high solvent/solid ratio (10 ml/g) provides more solute-solvent contact and prevents the extracted Vitamin C from coming into contact with the air. Besides, higher temperature (60 °C) contributes sufficient kinetic energy for Vitamin C distribution in the solvent which is important to prevent degradation with air. The best fitted kinetic model for Vitamin C extraction from Musa Acuminata is Ana et al. (2007) with equilibrium concentration of 0.05 g/L and 0.40 g/L.hr extraction rate.

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The use of banana peels as raw materials of bio-alcohol production

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/896/1/012019 ◽

2021 ◽

Vol 896 (1) ◽

pp. 012019

Author(s):

I Munfarida ◽

M Munir ◽

A Rezagama

Keyword(s):

Saccharomyces Cerevisiae ◽

Energy Demand ◽

Alternative Energy ◽

Raw Materials ◽

Musa Acuminata ◽

Banana Peel ◽

P Value ◽

Fermentation Time ◽

Alcohol Production ◽

Alternative Energy Resources

Abstract Indonesia’s energy demand has increased in recent years in line with the increase in economic growth and population in Indonesia. Most of this energy is derived from non-renewable sources such as oil, natural gas, and coal. These trends will have a significant impact on energy depletion. One solution to overcome this problem is developing alternative energy resources to replace petroleum, such as bio-alcohol. The objective of this study was to analyze the potential of bio-alcohol production from organic waste, that is, banana peel. This research is experimental. Bio-alcohol was obtained through a fermentation process of 3 types of banana peels waste, including Raja banana (Musa acuminata×M. balbisiana) peel, Agung banana (Musa paradisiaca) peel, and Nangka banana (Musa acuminata×M. balbisiana) peel. Fermentation was conducted using variations of Saccharomyces cerevisiae of 1%, 3%, and 5% with a fermentation time of 5 days. All experiments were performed in duplicate. The results showed that the highest value of bio-alcohol was produced from the waste of Raja Nangka peel at a concentration of 5% Saccharomyces cerevisiae, which was 1.70% (p-value <0.05). This study suggests the potential of banana peel waste in producing bio-alcohol as alternative energy in the future.

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Innovation Of The Utilization Of Musa Acuminata Leather Waste To Be Cocupi (Coockies Banana Leather) As A Health Promotion In Prevention Of Diabetes Mellitus

Inovasi-Jurnal Diklat Keagamaan ◽

10.52048/inovasi.v14i3.165 ◽

2020 ◽

Vol 14 (3) ◽

pp. 187-200

Author(s):

Mukhlisah Mukhlisah

Keyword(s):

Diabetes Mellitus ◽

Health Promotion ◽

Human Life ◽

Positive Control ◽

Negative Control ◽

Musa Acuminata ◽

Banana Peel ◽

Nutritional Content ◽

Sugar Levels ◽

Prevention Of Diabetes

Health is the most important thing in human life. Lifestyles and diets that are not suitable for the increase in the prevalence of regenerative diseases such as diabetes mellitus. Diabetes mellitus is a chronic disease characterized by a lack of the hormone insulin produced by the pancreas to regulate the amount of sugar levels in the blood. People do not realize that banana peels (Musa acuminata) can be used to prevent diabetes. Banana peel (Musa acuminata) has abundant nutritional content, including carbohydrates, protein, potassium. Based on other research articles, banana peels also contain a number of active compounds to prevent diabetes, namely pectin (10-21%), lignin (6-12%), cellulose (7.6% -9.6%), and hemicellulose (6). , 4-9.4%). Therefore, researchers have innovated to process banana peel waste (Musa acuminata) into COKUPI (Banana Skin Cookies) as a health promotion in preventing diabetes mellitus. The purpose of this study was to determine the potential of banana peel waste (Musa acuminata) as a prevention of diabetes mellitus. The benefit of this research is as a community guide in the utilization of banana peel waste (Musa acuminata). The material used in this study included banana peel cookies, alloxan, and mice. This study used an experimental method, namely by using the same 25 mice were given alloxan and measured blood sugar levels. After being measured, the white mice (Mus musculus) did fast for 18 hours. COKUPI was given with different treatments, namely negative control, positive control, doses of 100g, 200g, and 300g for 15 days. The results of this study were Kepok banana peels (Musa acuminata) which were processed into effective cookies as an alternative to prevent diabetes mellitus.

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