PENGUJIAN KADAR AIR DAN UMUR SIMPAN TEPUNG PISANG

  • Legi Asyhari
  • Rini
  • Angga
Keywords: banana flour, water content, shelf life

Abstract

Banana plants are a leading commodity in several Sambas Districts. Until now, bananas in Sambas District are only sold after harvest and are consumed in the form of culinary products only. Bananas cannot be stored for too long, because the characteristics of agricultural products, namely, agricultural products are easily damaged, because agricultural products must be consumed or processed as soon as possible. Proper post-harvest handling is one solution to extending the shelf life of bananas. In order to increase the selling value, the quality of processed banana products and the added value, one solution is to process it into banana flour. Banana flour is one way of preserving bananas in processed form. How to make it easy, so it can be applied in any area. Basically, all types of bananas can be processed into banana flour, as long as the maturity level is sufficient. However, the nature of the banana flour produced is not the same for each type of banana. The best banana to produce banana flour is the kepok banana. The objectives of this study were: 1. To determine the process and percentage of moisture content of Kepok banana flour, 2. To determine the shelf life of kepok banana flour.

Published
2021-03-17
Section
Articles