Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients
This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' wer...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2021-02-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0007_properties-of-indonesian-plantain-cultivars-during-ripening-and-recommendation-for-flour-ingredients.php |
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| author | Rima Kumalasari Luki Vanadiani Riyanti Ekafitri Ina Siti Nurminabari Dewi Desnilasari Nur Kartika Indah Mayasti Diki Nanang Surahman |
| author_facet | Rima Kumalasari Luki Vanadiani Riyanti Ekafitri Ina Siti Nurminabari Dewi Desnilasari Nur Kartika Indah Mayasti Diki Nanang Surahman |
| author_sort | Rima Kumalasari |
| collection | DOAJ |
| description | This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8-31.7 °C and relative humidity of 59.5%-99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1-3 and 'Kepok Kuning' cultivar at ripening stages 1-2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4-5 and for 'Kapas' cultivar stages 4-7. |
| first_indexed | 2024-04-10T08:32:09Z |
| format | Article |
| id | doaj.art-f5f15cbca6804052b676dd4d51762104 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:32:09Z |
| publishDate | 2021-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-f5f15cbca6804052b676dd4d517621042023-02-23T03:28:45ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172021-02-01391354110.17221/94/2020-CJFScjf-202101-0007Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredientsRima Kumalasari0Luki Vanadiani1Riyanti Ekafitri2Ina Siti Nurminabari3Dewi Desnilasari4Nur Kartika Indah Mayasti5Diki Nanang Surahman6Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, IndonesiaDepartment of Food Technology, Faculty of Engineering, Pasundan University, Bandung, IndonesiaResearch Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, IndonesiaDepartment of Food Technology, Faculty of Engineering, Pasundan University, Bandung, IndonesiaResearch Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, IndonesiaResearch Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, IndonesiaResearch Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, IndonesiaThis research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8-31.7 °C and relative humidity of 59.5%-99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1-3 and 'Kepok Kuning' cultivar at ripening stages 1-2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4-5 and for 'Kapas' cultivar stages 4-7.https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0007_properties-of-indonesian-plantain-cultivars-during-ripening-and-recommendation-for-flour-ingredients.phpflourplantainphysicochemical propertiesripening stage |
| spellingShingle | Rima Kumalasari Luki Vanadiani Riyanti Ekafitri Ina Siti Nurminabari Dewi Desnilasari Nur Kartika Indah Mayasti Diki Nanang Surahman Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients Czech Journal of Food Sciences flour plantain physicochemical properties ripening stage |
| title | Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients |
| title_full | Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients |
| title_fullStr | Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients |
| title_full_unstemmed | Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients |
| title_short | Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients |
| title_sort | properties of indonesian plantain cultivars during ripening and recommendation for flour ingredients |
| topic | flour plantain physicochemical properties ripening stage |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202101-0007_properties-of-indonesian-plantain-cultivars-during-ripening-and-recommendation-for-flour-ingredients.php |
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