Banana Peels as Potential Prebiotic and Functional Ingredient
This study aims to determine the prebiotic potential of the banana peel on the growth of probiotic Lactobacillus spp. in vitro and to utilize the peel as a functional ingredient in preparing biscuits. Peels of dessert banana (pisang berangan) and plantain (pisang nangka) were oven-dried and homogeni...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Bogor Agricultural University
2024-01-01
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| Series: | Jurnal Gizi dan Pangan |
| Subjects: | |
| Online Access: | https://journal.ipb.ac.id/index.php/jgizipangan/article/view/53506 |