Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid
Bananas are a type of climateric fruit that undergoes post-harvest ripening, so bananas are easily damaged and have a short shelf life. Kepok banana flour is one of the food diversification products that can increase add value of kepok bananas. The production of kepok banana flour produces brown flo...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
TALENTA
2024-03-01
|
| Series: | Indonesian Journal of Agricultural Research |
| Subjects: | |
| Online Access: | https://talenta.usu.ac.id/InJAR/article/view/15207 |
| _version_ | 1827319100979806208 |
|---|---|
| author | Anang Legowo Yoyok Pramono Antonius Hintono Bhakti Etza Setiani Aulia Nabila Nisfa Handoko |
| author_facet | Anang Legowo Yoyok Pramono Antonius Hintono Bhakti Etza Setiani Aulia Nabila Nisfa Handoko |
| author_sort | Anang Legowo |
| collection | DOAJ |
| description | Bananas are a type of climateric fruit that undergoes post-harvest ripening, so bananas are easily damaged and have a short shelf life. Kepok banana flour is one of the food diversification products that can increase add value of kepok bananas. The production of kepok banana flour produces brown flour, so the appearance of flour is less attractive. Research aimed to improve quality of kepok banana flour using citric acid. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were citric acid concentrations of 0%, 0.2%, 0.4%, 0.6%, and 0.8%(w/v). The results obtained were whiteness index values of 75.07%-78.20%, water content of 3.05%-3.55%, reducing sugar of 0.03%-0.012%, color of 1.76-2.16, aroma of 2.00-2.80, and overalls of 2.68-2.92. Increase in the citric acid concentration may increase the reducing sugar, whiteness index, and water content kepok banana flour. The best treatment in the study was a concentration of 0.8% among others. |
| first_indexed | 2024-04-25T00:14:03Z |
| format | Article |
| id | doaj.art-fd8919783d7e41e383aa7ac205acc6f7 |
| institution | Directory Open Access Journal |
| issn | 2622-7681 2615-5842 |
| language | English |
| last_indexed | 2024-04-25T00:14:03Z |
| publishDate | 2024-03-01 |
| publisher | TALENTA |
| record_format | Article |
| series | Indonesian Journal of Agricultural Research |
| spelling | doaj.art-fd8919783d7e41e383aa7ac205acc6f72024-03-13T07:28:21ZengTALENTAIndonesian Journal of Agricultural Research2622-76812615-58422024-03-0171293710.32734/injar.v7i1.1520715563Inhibition of Maillard Reaction of Kepok Banana Flour with Citric AcidAnang Legowo0https://orcid.org/0000-0002-5457-1111Yoyok Pramono1https://orcid.org/0000-0002-0550-545XAntonius Hintono2https://orcid.org/0000-0003-2721-7560Bhakti Etza Setiani3Aulia Nabila4Nisfa Handoko5Study Program of Food Technology, Faculty of Animal and Agriculture, Diponegoro University Semarang, IndonesiaStudy Program of Food Technology, Faculty of Animal and Agriculture, Diponegoro University Semarang, IndonesiaStudy Program of Food Technology, Faculty of Animal and Agriculture, Diponegoro University Semarang, IndonesiaStudy Program of Food Technology, Faculty of Animal and Agriculture, Diponegoro University Semarang, IndonesiaStudy Program of Food Technology, Faculty of Animal and Agriculture, Diponegoro University Semarang, IndonesiaStudy Program of Food Technology, Faculty of Animal and Agriculture, Diponegoro University Semarang, IndonesiaBananas are a type of climateric fruit that undergoes post-harvest ripening, so bananas are easily damaged and have a short shelf life. Kepok banana flour is one of the food diversification products that can increase add value of kepok bananas. The production of kepok banana flour produces brown flour, so the appearance of flour is less attractive. Research aimed to improve quality of kepok banana flour using citric acid. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications. The treatments given were citric acid concentrations of 0%, 0.2%, 0.4%, 0.6%, and 0.8%(w/v). The results obtained were whiteness index values of 75.07%-78.20%, water content of 3.05%-3.55%, reducing sugar of 0.03%-0.012%, color of 1.76-2.16, aroma of 2.00-2.80, and overalls of 2.68-2.92. Increase in the citric acid concentration may increase the reducing sugar, whiteness index, and water content kepok banana flour. The best treatment in the study was a concentration of 0.8% among others.https://talenta.usu.ac.id/InJAR/article/view/15207banana kepokcitric acidflourreducing sugarwhiteness index |
| spellingShingle | Anang Legowo Yoyok Pramono Antonius Hintono Bhakti Etza Setiani Aulia Nabila Nisfa Handoko Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid Indonesian Journal of Agricultural Research banana kepok citric acid flour reducing sugar whiteness index |
| title | Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid |
| title_full | Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid |
| title_fullStr | Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid |
| title_full_unstemmed | Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid |
| title_short | Inhibition of Maillard Reaction of Kepok Banana Flour with Citric Acid |
| title_sort | inhibition of maillard reaction of kepok banana flour with citric acid |
| topic | banana kepok citric acid flour reducing sugar whiteness index |
| url | https://talenta.usu.ac.id/InJAR/article/view/15207 |
| work_keys_str_mv | AT ananglegowo inhibitionofmaillardreactionofkepokbananaflourwithcitricacid AT yoyokpramono inhibitionofmaillardreactionofkepokbananaflourwithcitricacid AT antoniushintono inhibitionofmaillardreactionofkepokbananaflourwithcitricacid AT bhaktietzasetiani inhibitionofmaillardreactionofkepokbananaflourwithcitricacid AT aulianabila inhibitionofmaillardreactionofkepokbananaflourwithcitricacid AT nisfahandoko inhibitionofmaillardreactionofkepokbananaflourwithcitricacid |