Physico-chemical properties of banana peel powder for functional food application

Mujianto, Lisnurjannah (2018) Physico-chemical properties of banana peel powder for functional food application. [Project Paper] (Submitted)

Text FK 2018 38.pdf Download (12MB)

Abstract

Banana is one of the most favourite fruit in Malaysia. It can be found from high class cuisine at restaurant, Malaysian local dessert, to the street food vendor as snack. However, only banana pulp is considered as the valuable part on the other hand the rest part end up in trash like peels. Some other parts of the world have eaten the banana peels. Moreover various study of banana peel as food function are have been done in effort to reduce the waste and convert it into value added products. In this research, it is aim to identify of the banana peel powder of Saba banana as food substitute in view of industrial utilisation by examine the physical properties of banana peel powder. Banana peel powder from green and ripe are first identified their nutrition at moisture below 10% wet basis. Green banana peel powder and yellow banana peel powder do have deterioration of nutrient due to drying and yet still acceptable as food product utilisation. Then, the green banana peel powder was chosen as the main subject of study to achieve other objectives by varying their size of particles. It was found that green banana peel at sample A (:S 125µm) have the highest true density but sample C(>250µm) have the highest bulk density. The density identified was then calculated to identify the group of powder according to Hausner Ratio and Carr Index. Size particle of sample C have low cohesiveness and easy to flow but other size is considered as high cohesiveness. The pH mean value of three size also ranging from 6.16 to 6.46.Moreover, the study on water holding capacity at different temperature identifies that banana peel powder had high water holding capacity that ranging from 3.83 to 6.45 g water/g dry sample. On the other hand the banana peel's oil holding capacity is low that ranging from 0.84 to 0.99 g oil/g sample. The information were then used to identify types of food that is suitable for production industry.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	26 Nov 2025 03:40
Last Modified:	26 Nov 2025 03:40
URI:	http://psaspb.upm.edu.my/id/eprint/2641

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