THE EFFECT OF LINE ORANGE SOLUTIONS (Citrus auratifolia) ON THE QUALITY OF GOROHO BANANA FLOUR (Musa spp)
Banana (Musa paradisiaca) is one of the horticultural commodities that has good prospects
in the Indonesian agribusiness sector. The abundant number of bananas at the time of the
harvest is a separate problem because if it is not used as soon as possible or cannot be
marketed, the banana will become too ripe or rotten. This causes the selling price to drop
or even be wasted. Therefore special handling techniques are needed so that bananas
become processed products in the form of banana flour. The surface of the banana is easily
subjected to an enzymatic browning reaction by the phenol oxidase enzyme. To overcome
this, it is necessary to add natural organic acids, namely citric acid which is safe for the
body and maintain product quality. This study uses a completely randomized design
method (CRD) with three treatments of concentration of lime solution and 1 control (without
soaking lime), namely: P1 = Lime 25 mL, P2 = Lime 50 mL, P3 = Lime 75 mL. each
treatment was repeated three times. The variables observed included: color test, water
content and antioxidant content. The results showed that the color test with three
treatments of the concentration of lime solution obtained an average value of the degree
of hue 86.69º - 136.33º with a range of red yellow, yellow to green yellow, average water
content of 9.49 -15.62%, and antioxidant average of 41.27% - 61, 9%.
Key words : Lime, banana flour, antioxidant
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