会议论文详细信息
2nd International Conference on Natural Products and Bioresource Sciences - 2018
Diversification derivatives product of ripe banana: banana leather
生物科学;生态环境科学
Ekafitri, R.^1 ; Mayasti, N.K.I.^1 ; Afifah, N.^1
Development Center for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia^1
关键词: Ash contents;    Carbohydrate content;    Control treatments;    Fat contents;    Nutritional value;    panelist preference;    Phosphorus contents;    Protein contents;   
Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/251/1/012025/pdf
DOI  :  10.1088/1755-1315/251/1/012025
来源: IOP
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【 摘 要 】

The banana leather is one of the ripe banana derivatives in sheet form. This product is categorized as a snack food. The purpose of this study was to determine the effect of the addition of egg and cheese on chemical properties and panelist preference of the banana leather product. Three samples of banana leather were prepared, i.e. control treatment, egg addition treatment, and cheese addition treatment. The samples were analyzed to assess the chemical properties, which included the water, ash, fat, protein, carbohydrate, calcium, and phosphorus contents. Then, an organoleptic assessment was done to assess the panelists' preference of the color, aroma, taste, crispness, and overall preference. The addition of egg whites and cheese increased the nutritional value of the banana leather products, particularly in the ash, fat, and protein contents, and the total energy. The ash content of control was 3.49% and then increased to 3.9-5.28% with the addition of egg white and cheese. Meanwhile, the fat content increased from 0.54% to 0.77-12.95%, the protein content rose from 4.11% to 9.52-11.7%, and the total energy rose from 363.42 kcal/100g to 364.97-410.37kcal/100g. The addition of cheese on the banana leather product also increased the calcium and phosphorus content to rech 4578 mg/100g and 5947.98 ppm, respectively. However, it reduced the carbohydrate content to 6.72%. in the organoleptic assessment, the addition of egg whites on the banana leather product increased all parameters, which was aroma, color, crispness, crispness, taste and overall preference, with highest overall preference score of 5.93.

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