Journal articles on the topic 'Banana'
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1
Fiana, Risa Meutia, Sukma Aulia Raihan, and Santosa Santosa. "Analysis of Added Value in Banana Chips Agro-Industry (Case Study of UMKM Nuri Rashi in Padang City)." Andalasian International Journal of Social and Entrepreneurial Development 4, no. 01 (April 30, 2024): 10–14. http://dx.doi.org/10.25077/aijsed.4.01.10-14.2024.
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The study focuses on the analysis of the added value of bananas into bananas chips on the UMKM Nuri Rashi Banana chips in Padang City. The high banana production in Western Sumatra has the potential to increase the value of bananas in banana chips. Analysis of the value added used in this study is using the Hayami method. The value added analysis found that the processing of bananas into bananas chips on UMKM Nuri Rashi's banana chips has a value added of Rp 25.587 it can be understood that the added value of each kilogram of banana fruit that is processed into bananan chips is Rs 25.587, and yields a high value added ratio of 121.8%. The high rate of value added from processing bananas to bananas chip indicates that this processing is worthy to be developed.
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León-Cando, María Priscila, and Luis Bernardo Tonon-Ordóñez. "Estimación de la elasticidad de la demanda de banano fresco en Estados Unidos." UDA AKADEM, no. 6 (October 7, 2020): 156–83. http://dx.doi.org/10.33324/udaakadem.v1i6.319.
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Debido a la importancia del banano en la economía ecuatoriana, es imprescindible analizar la demanda del principal mercado de banano fresco del mundo, Estados Unidos, así como estimar sus elasticidades, precio y renta de la demanda; y, analizar la relación del banano con otras frutas en este mercado. Para la estimación, se utilizó el método de Mínimos Cuadrados Ordinarios. Se determinó que, en este mercado con potencial de crecimiento, el banano es un bien inelástico y normal. El periodo analizado fue de 2001 a 2016.Palabras clave: Banano, Estados Unidos, Estimación demanda, Elasticidad precio, Elasticidad renta.
Abstract.
ue to the importance of banana in the Ecuadorian economy, is essential to analyze the demand of the world’s principal fresh banana market, United States, as well as estimate its price and income elasticities, and analyze the relationship of bananas with other fruits in this market. The Ordinary Minimum Squares Method was used for the estimation. It was determinated that in this market with potencial growth, bananas are inelastic, and considered a normal good. The period analyzed was from 2001 to 2016. Keywords: Banana, United States, Demand estimation, Price Elasticity, Income Elasticity
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Saragih, G. M., Hadrah Hadrah, and Dilla Tri Maharani. "Analisis Kualitas Bioetanol Dari Kulit Pisang." Jurnal Daur Lingkungan 4, no. 2 (September 28, 2021): 35. http://dx.doi.org/10.33087/daurling.v4i2.72.
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Indonesia is ranked sixth in banana production with total production in 2015 of 7.299.275. the more people who like bananas, the higher the volume of banana peel waste produced. Banana peels are usually thrown away immediately and can contaminate the soil surface because banana peels contain acid so that it can have an impact on evironmental problems. The starch content of banan peels has the potential to be used as a raw material for bioethanol production with the help of the fermentation process. Therefore this research aims to determine the quality of bioethanol which is produced from several types of banana peels. The types of banana peels used are Ambon banana peel, Barangan banana peel and horn banana peel. The method used to manufacture bioethanol form the types of banana peel of ambon, barangan and horn is fermentation using yeast tape or saccharomyses cereviciae. The variables observed in this study were the variety of banana peel types, fermentation time for 6 days and 10 days, and the use of yeast as much as 5 grams. The fermentation results in the form of bioethanol were analyzed using gas chromatography, the best results from this study were obtained on the type of banana peel of Ambon for 10 days, that is 4.451% bioethanol.
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Lumowa, Sonja Verra Tinneke, Widi Sunaryo, Dora Dayu Rahma Turista, Ruqoyyah Nasution, Yaskinul Anwar, Zenia Lutfi Kurniawati, and Reflinur Reflinur. "The diversity of banana cultivars in East Kalimantan based on morphological characteristic." Edubiotik : Jurnal Pendidikan, Biologi dan Terapan 7, no. 02 (September 30, 2022): 82–89. http://dx.doi.org/10.33503/ebio.v7i02.1672.
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Banana is a plant with nutritious fruit and can help prevent stunting. Banana plants are widely cultivated in East Kalimantan, but the type characterization has not been identified. The purpose of this study was to determine the diversity of banana plants in East Kalimantan and to characterize banana plants based on morphology. This research is explorative in nature by identifying directly in the field the cultivated banana cultivars. Morphological characterization of stems, leaves and fruit was carried out based on the banana description contained in IPGRI-INIBAP/CIRAD. The research instrument is a banana morphology observation sheet which contains parameters: leaf habit, pseudostem color, predominant underlying color of the pseudostem, sap color, blotches at the petiole base, blotches color, petiole canal leaf III, color of leaf upper surface, color of midrib dorsal surface, color of leaf lower surface, color of midrib ventral surface, wax on leaves. The result shows that at East Kalimantan is found 12 types of banana cultivars were found, Talas bananas, Rutai bananas, Kepok bananas, Mas bananas, Morosebo bananas, Tanduk bananas, Susu bananas, Maulin bananas, Red bananas, Ambon bananas, Raja bananas, and Cavendish bananas.There are variations in the morphological characteristics of banana plants, leaves and fruit that can characterize each banana.
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Weyai, Nelson Paskal, Maria Justina Sadsoeitoeboen, ajar Ria Dwi Natalia Sianipar, Simon Sutarno, and Agatha Cecilia Maturbongs. "Intensitas Kerusakan Penyakit Darah Pisang di Kampung Bowi Subur SP VI Distrik Masni Kabupaten Manokwari." Igya ser hanjop: Jurnal Pembangunan Berkelanjutan 4, no. 2 (December 12, 2022): 125–36. http://dx.doi.org/10.47039/ish.4.2022.125-136.
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Farmers in Indonesia suffer losses due to banana blood disease. One of the districts that experienced a decline in banana production was the District of Masni, Manokwari Regency. Through this research, an analysis of banana varieties that were infected with banana blood disease was carried out in Bowi Subur Village of Masni District. A survey method was used in observing disease symptoms that appeared on banana plant organs, moreover, some interviews were done with farmers. The results showed as many as 7 varieties of bananas were attacked by the banana blood disease. The level of damage found in each banana variety is different. Banana varieties that show symptoms of disease with a level of damage of ˃70% are kapok bananas (Musa balbisiana), raja bananas (Musa paradisiaca), and muslin bananas (Musa acuminata), varieties with damage levels > 30-70%, namely tanduk bananas (Musa paradisiaca), susu banana (Musa acuminata), Ambon banana (Musa acuminata), varieties with <30% damage rate are lilin banana (Musa acuminata).
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Kurnia, Fikrihadi, Maharsa Pradityatama, Syariful Wardana, Yusril Ilhamdani, Ridoni Saoloan Purba, Tegas Satriadi, Wahyudinil Islam, and Zico Fatahillah Prastomo. "Pengolahan Pisang Sale untuk Penghasilan Alternative Masyarakat." BERDAYA: Jurnal Pendidikan dan Pengabdian Kepada Masyarakat 5, no. 3 (October 12, 2023): 133–40. http://dx.doi.org/10.36407/berdaya.v5i3.887.
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Banana is one of the fruits widely consumed by the people of Indonesia. This can be proven by the many types of bananas that grow and are marketed in all regions in Indonesia. Banana sellers can quickly get bananas to market, and consumers can buy them at varying prices. However, the problem arising from banana fruit is its relatively short life span. It is characterized by black spots that appear on the banana and mark the banana will begin to rot. Therefore, the process of processing bananas into beru products, namely banana sales, is carried out. The service activity began with an interview with banana sellers at the Karang Jasi market and Sweta market, Mataram City. This resource person obtained information about the banana sale and how to process it. Banana sale processing is divided into three stages: banana preparation, skinning and slicing bananas, and drying. Banana drying takes ± eight days in consistently hot weather. Banana sale that is formed can be consumed directly and reprocessed into fried bananas. With this service activity, it is hoped that it can provide information to the community about how to process almost rotten bananas and use them as additional income.
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Novichasari, Suamanda Ika, and Imam Adi Nata. "Application of PSO in CNN attribute weighting for banana tree classification based on leaf images." Journal of Applied Intelligent System 8, no. 3 (November 30, 2023): 353–62. http://dx.doi.org/10.33633/jais.v8i3.9170.
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Banana (Musa paradisiaca) is a very popular fruit in Indonesia. Banana production in Indonesia, with more than 200 types of bananas, accounts for more than 50% of banana production in Asia. Differences in how to consume Ambon bananas and Kepok bananas and their various benefits encourage cultivators to be careful in choosing seeds to avoid mistakes. Distinguishing the seeds of Ambon bananas and kepok bananas is more difficult than distinguishing between Ambon bananas and kepok bananas. This is because the leaves and stems of the seeds look the same. The purpose of this study is to use an optimization algorithm to improve the performance of the image classification algorithm on the image of kepok banana leaves and Ambon bananas to assist in the selection of banana plant seeds that can be used by banana cultivators to get the maximum benefit according to the desired type of banana. The results of this study are used as the basis for making a decision support system to assist in the selection of banana plant seeds that can be used by banana cultivators in order to get the maximum benefit according to the desired type of banana
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Syafriani, Syafriani, Afiah Afiah, and Nia Aprilla. "PKM PETANI PISANG DI KAMPAR." COVIT (Community Service of Health) 2, no. 1 (March 31, 2022): 113–19. http://dx.doi.org/10.31004/covit.v2i1.4525.
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Kampar Regency is one of the banana producers in Riau Province. As a producer of very broad bananas, many types are planted, such as: plantain, stone, bantan, sticks and so on. Bananas are very easy to get at a cheaper price, so they have the potential to develop activities into various variations and have a high selling value. This banana is very useful, banana is a healthy and delicious type that contains fiber, antioxidants and also contains lots of Vitamin C, Vitamin B6, carbohydrates and protein which are good for consumption for anyone. Bananas are an important source of fiber which helps the digestive system and is good for dieting. The purpose of this activity is to assist farmers in increasing the purchase of bananas produced by processing bananas into healthy, tasty, and attractive products for consumers to sell. Processed products such as banana satay, banana sigho and banana sanok. Banana processing is expected to improve the economy of banana farmers because so far bananas are only sold cheaply to collectors or traders at very low prices and get little profit from their harvests. Constraints faced by farmers are the use of science and technology in terms of banana production by using a blender, the purchase price of banana farmers is not proportional to the profits obtained because collectors and actors provide low prices to farmers, low motivation in banana processing. Activities that will be carried out in this Community Partnership Program include several development efforts, namely: 1. Use of science and technology in terms of banana production, which aims to make it easier for farmers to start, 2. motivate banana farmers to become entrepreneurs, 3. Training / practice of making products from bananas because there are so many products that can be made from bananas themselves. The product variants made are banana satay, sigho banana, sanok banana, 4. Packing / packaging the product until it is ready for sale, 5. Sales strategy with bananas to collectors or directly to the traditional market in Kampar district. And processed products from bananas will be sold to stalls, or opening stalls, on the internet.
Keywords: Banana satay, banana sanok, and banana sigho
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A A Made Semariyani, Ni Made Yudiastari, Luh Suariani, Ni Made Ayu Suardani Singapurwa, I Putu Candra, Ni Wayan Yulia Andriani, Ni Wayan Yulia Andriani, et al. "Utilization of Bananas into Processed Products in the Kusuma Dewi Group, Asahduren Village, Jembrana Regency." Asian Journal of Community Services 2, no. 7 (July 31, 2023): 579–88. http://dx.doi.org/10.55927/ajcs.v2i7.4903.
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A Banana is a fruit that can bear fruit regardless of the season. Bananas can grow in upland and lowland areas. Bananas are mostly produced in Asahduren Village, a village located in Pekutatan District, which is 75 km from the provincial capital of Bali. This very abundant banana fruit causes the community to be overwhelmed, so many are wasted after being used for traditional ceremonies. Therefore, community service is carried out with counseling methods, training, and product manufacturing practices. The community was given knowledge about processing bananas into banana chips snacks, processed banana jam, banana flour, banana sale, banana brownies and banana cakes, packaging, storage, marketing, entrepreneurship, and business management. With the skill of processing bananas into processed products, the group's income can increase.
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Aripin, Sutisna, and Muhammad Aris Risnandar. "PENINGKATAN KETERAMPILAN IBU-IBU RUMAH TANGGA DALAM PEMBUATAN SALE PISANG DENGAN TEKNOLOGI PENGERING BIOMASSADI DESA PAKEMITAN,KEC. CIKATOMAS, KAB. TASIKMALAYA." BERNAS: Jurnal Pengabdian Kepada Masyarakat 1, no. 4 (October 6, 2020): 543–49. http://dx.doi.org/10.31949/jb.v1i4.522.
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The average banana production in Pakemitan Village is 9.2 tons/year. The jackfruit and ambon bananas dominate nearly 63.84% of the total banana production in Pakemitan Village. When the number of harvests increases, jackfruit and ambon bananas were not sold in the market. With abundant and cheap bananas, and unhygienic drying of sale bananas using sunlight, it is necessary to encourage housewives to convert bananas into sale bananas and drying them with biomass drying technology. The training implementation method starts from program socialization, theoretical training on making banana sale, preparation of tools and materials, and field practice of making banana sale and drying it with biomass dryer. The housewives who attended the training were 15 people. Housewives are informed about the procedure and practice of making banana sale and the process of drying banana sale. The results of the evaluation showed that over 80% of housewives were categorized as skilled participants in making banana sale and using biomass dryers. The results show that there is an increase in insight and knowledge of making banana sale using a biomass dryer, so participants can make banana sale independently.
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Sadikin, Ali, and Rusmini. "Karakteristik Tepung Pisang dari Buah Pisang Khas Kalimantan Timur dengan Umur Simpan yang Berbeda." JURNAL AGRIMENT 8, no. 2 (January 4, 2024): 107–13. http://dx.doi.org/10.51967/jurnalagriment.v8i2.2933.
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Banana flour is generally made from unripe bananas. However, capacity Production is often not comparable to the amount of banana production overflow, resulting in delays in the processing process. The purpose of this research is to determine the effect of different types of bananas and shelf life on the characteristics of bananas as raw materials making raw banana flour and characteristics of raw banana flour as well find out the shelf life of several types of bananas after a fruitful harvest the best characteristics of banana flour. The environmental design used in this research was a Randomized Block Design (RAK) while the treatment design was a Split-Plot Design where the main plot was a type of banana (A) which consisted of 3 levels while the sub plot was the storage time (B). which consists of 6 levels. The test is continued with the DMRT Test (Duncan Multiple Range Test) and if there is no real effect, but the single treatment has a real and/or very real effect, it is continued with the Least Significant Difference Test (BNT). The results of the research show that the shelf life of bananas to be used as banana flour is up to 3 days of storage. The shape of banana granules from 3 types of bananas, namely kapok, cotton and awa bananas and with banana storage times of 0, 1, 2, 3, 4 and 5 days shows no different shapes and sizes. The lowest banana water content is in cotton banana flour
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Purnamasari, Vita, and I. Made Budi. "Pelatihan Pembuatan Tepung Pisang dan Olahannya Dalam Upaya Pemanfaatan dan Peningkatan Nilai Ekonomi Pangan Lokal Papua." Bakti Hayati: Jurnal Pengabdian Indonesia 2, no. 1 (July 15, 2023): 1–5. http://dx.doi.org/10.31957/bhjpi.v2i1.2985.
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Bananas are a fruit commodity that produces the most in Jayapura Regency. Processing bananas into flour is one way to increase the selling value of banana commodities and increase their utilization into banana derivative products. The aim of the training is to utilize local Papuan food, namely bananas, to increase the economic value of local Papuan food. The training activities provide knowledge and insight to the public regarding banana derivative products, namely flour and preparations made from banana flour to increase economic independence. Local Papuan bananas, such as gray bananas, have the potential to be made into flour and their preparations using simple technology available in the community so that they have the potential to be developed to increase the economic value of local Papuan food. Keyword: banana flour; Papuan local varieties of bananas; processed banana flour; local food.
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N., Fiona, Janet N., Betty S., and Ivan O. "Sustainable Value Addition in Banana Cake Production as Alternative To Reduce Banana Waste." African Journal of Agriculture and Food Science 7, no. 3 (July 12, 2024): 10–21. http://dx.doi.org/10.52589/ajafs-japh6bmt.
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With the rising global demand for the baked goods market and the challenge of managing surplus ripe bananas, especially East African Highland bananas, innovative approaches are essential to reduce food waste. The research centres on using Apple, Gros Michel, and East African Highland (EAH) banana species in banana cake recipes. The objectives were to analyze the cake-making characteristics of the EAH Banana, Apple banana, and Gros Michel banana varieties, to assess the sensory attributes of banana cakes made from these varieties, and to determine consumer preferences. The study involved 180 participants who rated the banana cakes using a 1-9 hedonic scale, focusing on color, flavor, texture, and overall acceptability. Results revealed that ripe EAH bananas possess unique qualities, notably a superior texture and blending efficiency, outperforming the Gros Michel and Apple banana varieties. Although EAH bananas are currently being used for food only and any ripe ones are discarded, this study found for the first time that these ripe bananas can be repurposed for cake, reduce waste, and increase the value of the bananas. Ripe EAH banana cakes were particularly favoured for their appealing appearance, satisfying mouthfeel, and subtly reduced sugar flavour, leading to a significantly expressed intent for repeat purchases.
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Nani, Maryani, Ratih Kusumawardani, and Fajarudin Ahmad. "Pendampingan Budidaya Pisang Berkelanjutan dan Manajemen Hama Penyakit di Sindangsari Kabupaten Serang." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 9, no. 3 (November 24, 2023): 279–87. http://dx.doi.org/10.29244/agrokreatif.9.3.279-287.
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Banana is a native fruit of Indonesia, grown in all of the Indonesian archipelagos. Most of the national banana production was produced by small-scale and household farmers. Banten is the fifth largest province for national banana producers. Nevertheless, no region was developed only for bananas as the main crop. Pengabdian Kepada Masyarakat program aimed to give knowledge and guidance in sustainable banana cultivation and pest disease management on the banana to Farmers at Desa Sindangsari Banten. It is also the initial program of Universitas Sultan Ageng Tirtayasa to create a banana village in Banten. The program started with a survey of the socio-economy of people in the village, identification of local banana varieties, and pest disease incidence of bananas on the farm. Then, a Focus group discussion on sustainable banana cultivation and pest disease management was conducted, followed by a demonstration of how to plant bananas in good practice. At the end of the program, farmers were given two commercial varieties, Cavendish and Barangan, to be grown on their farms. Farmers follow the discussion enthusiastically, asking questions and describing the current state of their banana cultivation. Sustainable banana cultivation practices could be used in the village to improve the quality and production of household farmers' bananas. Thus, it will increase the value of the banana in the market and raise the farmers' income. Finally, it will promote bananas as the leading local commodity and make Sindangsari a banana village in Banten.
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Rochmah, Febri Aini, Siti Ifadatin, and Riza Linda. "Relationship of Bananas (Musa spp.) Based on Morphological Characteristics in Sungai Pinyuh District, Mempawah Regency." Jurnal Biologi Tropis 24, no. 1 (March 17, 2024): 789–806. http://dx.doi.org/10.29303/jbt.v24i2.6576.
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Bananas (Musa spp.) are herbaceous plant members of the Musaceae family, which has different morphological characters. This study aims to identify the relationship between banana cultivars based on morphological characteristics. The research was done from August to November 2022 in Sungai Pinyuh District, Mempawah Regency. This research used the exploratory method with the purposive sampling technique and was then analyzed using the UPGMA method through the Numeric Taxonomy and Multivariate System (NTSYS version 2.0) program. The bananas from Sungai Pinyuh regency consist of kepok banana, ambon banana, forty-day banana, barangan banana, awak banana, and kak mirah banana. The results of the banana relatedness analysis show a similarity level of 0.44, which is divided into two groups, A and B. Group A consists of 3 cultivars, namely banana kepok, banana awak, and banana kak mirah; group B consists of 3 cultivars, namely banana ambon, banana barangan, and banana forty days.
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Sigalingging, Riswanti. "Training of Banana Dodol Production at Ladang Bambu Village, Medan Tuntungan." Journal of Saintech Transfer 5, no. 2 (December 25, 2022): 77–84. http://dx.doi.org/10.32734/jst.v5i2.9840.
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Bananas are generally susceptible to mechanical, physiological, chemical and microbiological damage if handled inappropriately, thus requiring diversification in processing. Various ways of processing bananas have been developed to make various products with varied flavours, such as banana dodol. This service aims to provide knowledge about correctly processing banana dodol to produce delicious banana dodol with an attractive appearance, extend shelf life, increase the economic value of agricultural products, and increase food diversity. Providing technical guidance related to making banana dodol into food products can open new businesses for the community in district V of Ladang Bambu, Medan Tuntungan. Barangan bananas are preferable to using Kepok bananas in making banana dodol.
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Gusnita, Wiwik, and Kasmita Kasmita. "The Effect of the Leaven Against to Quality of Banana Kepok (Musa paradisiaca L) Tapai." JURNAL PENDIDIKAN DAN KELUARGA 12, no. 01 (July 8, 2020): 60. http://dx.doi.org/10.24036/jpk/vol12-iss01/762.
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Banana (Musa paradisiaca normalis linn) is a type of tropical fruit that is very popular, because of it is tastes good, is easy to get and the price is relatively cheap, bananas also contain vitamins, minerals and carbohydrates which are quite high. Society in general consumes bananas as a dessert. Therefore, in the context of developing food diversification, processed banana products can overcome the saturation of fresh bananas and increase their shelf life and increase their economic value. Bananas can be processed into various processed products such as dry banana, banana flour, banana jam, banana wine, banana tapai, and banana sauce. Among the processed banana products, fermentation processing that is making banana tapai is an alternative that is not yet well known to the public, but has a pretty good future. The purpose of this study was to analyze the effect of giving different amounts of leaven and to analyze the right amount of leaven in making Kepok banana tapai. This type of research is an experiment with panelist data sources using organoleptic tests. Based on the results of experiments with 4 (four) treatments and 4 (four) quality repetitions which resulted in the color produced from tapai banana kepok is yellowish white the best results in the third treatment (0.35), the aroma of tapai banana produced is typical scented tapai Banana Kepok the best results in the third treatment (0.35% leaven), taste Banana Kepok tapai produced, sweet and taste leaven, the best results in the third treatment (0.35% leaven), and texture of Kepok banana tapai produced was the best soft yield at the third treatment (0.35% leaven).
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Khairunnisa, Dini, Milliyantri Elvandari, Danisa Alifa Salsabila, and Muhammad Akhdiyatul Aein. "Gambaran Deskriptif Produk Banana Roll Sebagai Camilan Sehat Masa Kini (Description of Banana Roll Product as a Healthy Snack)." Jurnal Gizi dan Kuliner 2, no. 2 (December 24, 2021): 32–38. http://dx.doi.org/10.35706/giziku.v2i2.5937.
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Banana Roll is an entrepreneurial product made as a healthy snack today. Banana Roll (pisgul) is a product made from processed bananas wrapped with spring roll skin and topped with toppings. This product is made from bananas that are ripe enough to have a sweet taste. The purpose of making Banana Roll is as a snack or healthy snack that has high nutritional value, and to use bananas as a food ingredient that is quite popular with people of all ages, from children to the elderly.
Keywords: banana, banana roll, entrepreneurship
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Rahmawati, Tias Eka, Intan Martha Cahyani, and Siti Munisih. "Karakterisasi Pati Bonggol Pisang Kepok Kuning (Musa paradisiaca L.) sebagai Bahan Tambahan Sediaan Farmasi." Jurnal Sains dan Kesehatan 5, no. 2 (April 2, 2023): 100–108. http://dx.doi.org/10.25026/jsk.v5i2.1658.
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Banana sucker is the part of banana plant which is rarely used and is considered trash after harvesting. The banana sucker composition is 76% starch and 20% water. Starch content in banana sucker has the potential to developed in the pharmaceutical industry. The aim of this study was to find a new source of starch and determine the characterization of starch sucker of yellow kepok banana as an alternative excipient in pharmaceutical. The sucker starch of yellow kepok banna isolation uses bleaching method whith sulfite solution. Results showed that sucker starch of yellow kepok banan from Plamongansari and Ambarawa powder form, brownish white, odorless, and tasteless. Kepok banana sucker strach has a pH of 6.51 and 6.60; moisture content 11.74% and 13.29%; ash content 0.74% - 0.83%; moisture content 12.28% and 13.50%; flow rate of 0.86 grams / second and 1.04 grams / second; resting angle 39.89 ° and 39.91 ° so that banana sucker starch includes a fairly good flow properties; development power 80.36% and 93.65%; solubility 18.28% and 22.96%; particle size 32.984?m – 91.466?m; starch content 45.07% and 51.48%.. Starch producted further characterized using FT-IR to know functional groups is OH, C-H, C-O-C and C-O which is the same as the chemical structure of starch.
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Kristiono, Natal, Indri Astuti, and Fitri Hidayati. "Pengolahan Buah Pisang Menjadi Pinangun (Pisang Nugget Donowangun) Sebagai Upaya Peningkatan Pendapatan Masyarakat Desa Donowangun." LOYALITAS, Jurnal Pengabdian Kepada Masyarakat 3, no. 2 (November 18, 2020): 209. http://dx.doi.org/10.30739/loyal.v3i2.443.
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Donowangun Village, Talun District, has excellent plantation potential, one of the abundant commodities is banana. Banana fruit is a food material that has high economic value. The availability of bananas during the harvest season causes the price of bananas to decline. Of course, action needs to be taken so that prices do not fall too sharply. This problem condition is the basis of the Banana Fruit Processing Training activity to Pinangun (Banana Nugget Donowangun) in Donowangun Village. The purpose of this activity is to process bananas into processed products with high economic value, namely by making banana nuggets. The abundant availability of bananas certainly does not make it difficult for the surrounding community to later open a banana nugget business which has high economic value so that they have high hopes for increasing the market share of this banana fruit. In this activity the UNNES KKN team provided material on the future prospects of the nugget banana processing business. The next material is training on processing banana nuggets that are ready to be produced and have high selling value and proper packaging. The methods used are creative lectures, practice / demonstrations and discussions. The result of this activity is the increased insight and knowledge of PKK Donowangun Village women regarding banana processing. It is hoped that later it will motivate PKK women to create a home industry for banana nuggets.
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Muhandri, Tjahja, Sutrisno Koswara, and Aminullah Aminullah. "Karakteristik chiffon berbahan baku tepung pisang lewat matang." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 2 (September 11, 2021): 197–208. http://dx.doi.org/10.35891/tp.v12i2.2423.
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Background: The X’s bakery industry makes banana chiffon using fresh banana fruit as a raw material; however, fresh bananas were prone to rot.
Research purposes: to apply overripe banana flour in making chiffon and study the characteristic differences with fresh banana chiffon.
Method: This research consisted of making overripe banana flour using foam mat drying and making banana chiffon. The chiffon cake was made by adding 20g, 40g, and 60g banana flour (150g flour base) and control of 50g fresh ripe bananas. The yield, color, repose angle, and moisture content of overripe banana flour were analyzed, including specific volume, chiffon color, chiffon swelling, texture profile, and moisture content in chiffon cake. A complete one-factor random design with Dunnet’s analysis was used.
Results and Discussion: The results showed that overripe banana flour has yellowish color with a yield of 26.23±0.45%, a repose angle of 27.44±0.92, and a moisture content of 7.97±0.43% (wet base). Statistical analysis showed that chiffon of overripe banana flour did not differ significantly at 5% from than chiffon of fresh bananas on several parameters. They were the specific volume of the dough and moisture content and swelling, hardness, adhesiveness, elasticity, and chewing power. In addition, the chiffon’s crumb section of banana flour has a lower brightness compared to fresh banana chiffon, where the top, middle, and side crusts were not significantly different.
Conclusion: These results indicated that the use of banana flour could replace fresh bananas in chiffon cake.
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Ly, Pham Nguyen, Pham Nguyen My Linh, Pham Thai Long, Nguyen Thi Thu Hương, Đo Thi Nang, and Đo Thi Thuc. "Value Chain Production Association for Pink Pepper Bananas: Research in Yen Lac District, Vinh Phuc Province, Vietnam." Business and Economic Research 11, no. 1 (February 10, 2021): 15. http://dx.doi.org/10.5296/ber.v11i1.18138.
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In Vietnam, there are various types of bananas, some of them have become regional specialties of many regions such as: Pink Pepper banana, Western banana, King banana, old banana, etc. Nowadays, Pink Pepper banana is the most popular grown banana with high potential for domestic and international markets. In order to contribute to adding value to agricultural products, linking production along the value chain for Pink Pepper bananas is an urgent issue for policy makers as well as businesses and farmers. This article focuses on analyzing the current status of value chain production linkage for this specific type of bananas in Yen Lac District, Vinh Phuc Province, Vietnam, at the same time, showing results, limitations, causes and recommendations to promote production linkages in the value chain for Vietnamese Pink Pepper banana products in the context of world economic integration.
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Kilmanun, Juliana, Herniwati, Rusli Burhansyah, and P. E. R. Prahardini. "The strategy for developing Kresek bananas in Lumajang district, East Java." IOP Conference Series: Earth and Environmental Science 1253, no. 1 (October 1, 2023): 012074. http://dx.doi.org/10.1088/1755-1315/1253/1/012074.
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Abstract Kresek bananas are a superior commodity of Lumajang district besides Agung and Mas Kirana bananas. Kresek bananas to penetrate the selling price of IDR 500-700 thousand per bunch so that they become a promising agricultural product and can improve the welfare of farmers. The purpose of to research the internal and external factors that influence the development of the Kresek banana business and to analyze alternative strategies that need to be carried out to develop a banana business in the research area. The analytical method used is descriptive qualitative analysis, namely describing and interpreting data from interviews with producers, then the data is analyzed using SWOT analysis to determine development strategies. Interviews were conducted with 40 respondents, namely related stakeholders, banana traders and banana farmers. Based on the results of the study, in the SWOT matrix the banana business is in quadrant I. The right strategy is an aggressive strategy and is a favorable situation for the banana business because it has opportunities: high consumer demand for crackle bananas, adequate transportation access, can be promoted through online media and national events. The strengths of the crackle banana business; available raw materials, attractive performance, delicious banana taste, strategic sales location and can be consumed by all levels of society.
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Huang, Jiajian, Sukun Lin, Jingtong Zhou, Huiya Chen, Shiqi Tang, Jian Wu, Suqing Huang, Dongmei Cheng, and Zhixiang Zhang. "Dissipation and Distribution of Prochloraz in Bananas and a Risk Assessment of Its Dietary Intake." Toxics 10, no. 8 (July 29, 2022): 435. http://dx.doi.org/10.3390/toxics10080435.
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Background: As a systematic fungicide, prochloraz is often used to control banana freckle disease, and it is significant to assess the safety and risk of prochloraz. Methods: The dissipation kinetics and distribution of prochloraz in bananas were measured by high-performance liquid chromatography (HPLC). Results: The results showed that the fortified recoveries in bananas were 83.01–99.12%, and the relative standard deviations (RSDs) were 2.45–7.84%. The half-life of prochloraz in banana peel (3.93–5.60 d) was significantly lower than it was in whole banana (8.25–10.80 d) and banana pulp (10.35–12.84 d). The terminal residue of prochloraz in banana fruits was below the maximum residue level (MRL, China) at pre-harvest intervals (PHI) of 21 d. Moreover, the residue of prochloraz in banana peel was always 1.06–7.71 times greater than it was in banana pulp. The dietary risk assessment results indicated that the prochloraz residue in bananas at PHI of 21 d was safe for representative populations. (4) Conclusions: We found that a 26.7% prochloraz emulsion oil in water (EW) diluted 1000-fold and sprayed three times under field conditions was safe and reliable, providing a reference for the safe application of prochloraz in bananas.
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Alfiani, Farisha, Zahra Salsabila, Rosiana Anggraeni, Anggi Jiani, and R. R. Wening Ken. "ANALYSIS OF THE FEASIBLITY STUDY OF THE AMBON BANANA WHOLESALE BUSINESS UD. BAIM PUTRA IN HUMAN RESOURCES, MARKET AND MAKERTING ASPECTS." Dynamic Management Journal 8, no. 1 (January 17, 2024): 133. http://dx.doi.org/10.31000/dmj.v8i1.10521.
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Ambon Banana Business UD. Baim Putra has high quality and many health benefits. A business feasibility study is a comprehensive assessment of an important part of the business. The purpose of a business feasibility study is to determine whether or not the business to be run is feasible. Research on the Ambon banana wholesale business. UD. Baim Putra uses qualitative methods. The bananas sold come from PT. Mulya Raya and then sold to Cibitung Main Market. Each Ambon banana has a banana type code to distinguish its quality. The results showed that Ambon banana UD. Baim Putra has a fairly good sales level at the Cibitung Main Market. Baim Putra bananas are considered healthy and high quality Ambon bananas. Apart from that, high quality Ambon bananas can be sold because of the large and strategic land they own.
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Priambodo, Wisnu, Danu Kusbandono, and M. Ainul Yaqin. "PEMANFAATAN PISANG MERAH MENJADI SELAI PISANG UNTUK MENINGKATKAN HARGA JUAL HASIL OLAHAN DESA PATAAN KEC. SAMBENG LAMONGAN." Media Mahardhika 21, no. 2 (January 30, 2023): 196–205. http://dx.doi.org/10.29062/mahardika.v21i2.608.
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Processed food made from bananas has become a business that has the most attention from the public, especially from red bananas, the demand for bananas in Indonesia in 2019 is approximately 72 million tons, which can create new business opportunities for MSME centers to utilize bananas into finished products. goods. in the form of processed food other than being sold directly in the same form without being processed first. Red banana is a variety that lives in Pataan village, Sambeng sub-district, Lamongan district, banana is the most widely banana variety. Among other types of bananas. In this case the researcher uses a SWOT analysis to determine the advantages and disadvantages of processed banana products Pokdarwis, Pataan Village, Lamongan Regency.
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Lestari, Wahyu, Rita Meutia, and Mulia Saputra. "Innovation of the utilization of sale banana (pisang sale) made from awak banana (Musa paradisiaca cv. Awak) and kepok banana (Musa acuminata balbisiana Colla) into skin moisturizer (Inovasi pemanfaatan pisang sale yang terbuat dari pisang awak (Musa paradisiaca cv. Awak) dan pisang kepok (Musa acuminata balbisiana Colla) menjadi pelembab kulit)." Buletin Pengabdian Bulletin of Community Services 2, no. 3 (December 15, 2022): 70–74. http://dx.doi.org/10.24815/bulpengmas.v2i3.28154.
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Banana is one of the common fruits in Indonesia that can be processed into other products, such as Sale Banana which is one of the typical souvenirs from Aceh. The purpose of this community service activity (PkM) is to increase the income of business owners and Sale Banana traders. The community service location is dedicated to small and medium enterprises in Alue Naga Village, Banda Aceh. Through this PkM activities, Sale Banana is used to create a new product that is a moisturizing product for the skin. Two types of bananas are used in this PkM, namely Awak banana and Kepok banana. The extracts of the two bananas are used as the main ingredient of the moisturizer. The antioxidant activity of the two banana extracts was tested using the DPPH method. Based on the results of community service, skin moisturizers have an IC50 antioxidant activity of 10.52 (Kepok banana) and 14.00 (Awak banana). It could be concluded that both Sale Kepok Banana extract and Awak Banana extract have a strong antioxidant activity and could be used as a good moisturizer.
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Tanggasari, Devi, Ariskanopitasari Ariskanopitasari, and Chairul Anam Afgani. "Karakteristik pengeringan pisang kepok berdasarkan ketebalan irisan dan proses bolak balik pada pembuatan pisang sale." Jurnal Agrotek Ummat 10, no. 1 (January 29, 2023): 66. http://dx.doi.org/10.31764/jau.v10i1.12860.
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One of processed bananas that has a long shelf life is banana fritter. Banana fritter is made by slicing bananas in various thicknesses and then drying them. Drying intends to reduce or eliminate the water content in bananas. This study aims to determine the drying characteristics of kepok bananas based on the thickness of the slices and the back and forth process in making banana fritter. The design used in this study was a completely randomized design (CRD) with two types of thickness, namely 1 cm (K1) and 1.5 cm (K2) cm and there were once (B1) and twice (B2) alternating process treatments respectively in a day. Research data were analyzed using SPSS. The results showed that the degree of thickness (K) significantly affected the mass change of bananas during drying (P value = 0.0001), and the alternating process of bananas (B) did not affect the mass change of bananas during drying (P value = 0.532), while the combination between treatment B and K did not have a significant effect (P value = 0.385). From the results of this study it can be concluded that the thickness of the dried kepok banana slices greatly affects the characteristics of the resulting banana fritter. The drying rate and MR value are directly proportional to the amount of moisture in the banana during drying which is shown at a thickness level of 1.5 cm, so it is advisable to carry out further research mechanically with a thickness level of 1.5 cm kepok banana slices.
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Sari, Fifian Permata, and Munajat . "AGRIBUSINESS STRATEGY MODELLING: BANANA CAVENDISH APPROACH SWOT ANALYSIS IN SOUTH SUMATERA, INDONESIA." Journal of Integrated Agribusiness 6, no. 1 (June 14, 2024): 34–46. http://dx.doi.org/10.33019/jia.v6i1.5187.
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The purpose of scientific work is to identify internal-external factors and recommended strategies for increasing Cavendish banana production in South Sumatra Province. The research was conducted in Jayapura District as the center of East Cavendish OKU banana production in March 2022. The sampling method used an unbalanced layered random method. Based on several related articles about Cavendish bananas, there are no articles that discuss strategies to increase Cavendish banana production using the SWOT analysis in Jayapura District, OKU Timur Regency. The results of the analysis show that the recommended strategies for increasing Cavendish banana production are strategies to increase the role of local governments as facilitators and price stabilization, partnership patterns with the private sector in terms of marketing Cavendish bananas, the need for technology utilization starting from input, process and output, intensive development of Department of Food Crops and Horticulture, and human resource development through Cavendish banana cultivation assistance. The conclusion of the study shows that it is necessary to implement strategies that can be recommended to increase Cavendish banana production, including the need for partnerships for Cavendish banana farmers and continuing to increase production standards so that East OKU Cavendish bananas can compete with imported Cavendish bananas.
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Kumari, Anjana, Aparna Agarwal, Amrita Aggarwal, Gurjyot Kaur, Kareena Sharma, Mannavi Nehra, Pooja Raizada, and Anupa Siddhu. "Scope of Banana By-Products: A Potent Human Resource." International Journal of Current Microbiology and Applied Sciences 11, no. 9 (September 10, 2022): 104–12. http://dx.doi.org/10.20546/ijcmas.2022.1109.012.
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India is the largest producer of bananas globally, contributing to 27% of the world's banana production. As of 2020, banana production in India was 31.5 million tonnes, which accounts for 26.23% of the world's banana production. The top five countries (China, Indonesia, Brazil, Uganda and Ecuador) account for 53.47 per cent. In 2020, global banana production was expected to reach 120 million tonnes. Also, it's the second-largest produced fruit after citrus, contributing about 16% of the world's total fruit production. Edible bananas are derived from Australimusa and Eumusa series, with different origins from the same genus. Most edible bananas are cultivated mainly for their fruits; thus, banana farms generate several tons of underused by-products and waste. A lot of research has been done to improve the usage of banana by-products. Recycling these agricultural wastes proves to be of great importance as raw materials for other industries. This would prevent an ultimate loss of a vast amount of untapped biomass and environmental issues.
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Masyita, Syifani Putri, and Sofia Sofia. "KARAKTERISTIK PEDAGANG PISANG DI PASAR WATES WETAN KECAMATAN RANUYOSO KABUPATEN LUMAJANG." Jurnal KIRANA 1, no. 2 (April 26, 2021): 60. http://dx.doi.org/10.19184/jkrn.v1i2.30523.
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Wates Market Wetan is one of the markets that has a lot of banana trading activity. The dense trading activity at Wates Wetan Market has caused congestion on the roads of Probolinggo and Lumajang Regencies. This study aims to determine the characteristics of banana traders in Wates Wetan Market, Ranuyoso District, Lumajang Regency. The research method used is a qualitative method. The research location was determined purposively, namely in Wates Wetan Market. Determination of informants was done through purposive sampling then snowball. Data collection techniques by means of interviews, observation and documentation. The data analysis method used the interactive model of Miles and Huberman. The validity of the data used source triangulation and technique triangulation. The results showed that: the characteristics of banana traders were divided into two, namely internal characteristics and external characteristics. The internal characteristics found in banana traders in Wates Wetan Market include banana traders who are at the productive age for work, low education level, have 3-6 family dependents, in general banana traders at Wates Wetan Market are male. The external characteristic of banana traders at Wates Wetan Market is that banana traders are mostly collectors and some are wholesalers. Banana traders make trading bananas their main job. The types of bananas that are traded are various, such as Raja Banana, Mas Banana, Raja Jackfruit Banana, Barlin Banana, Kepok Banana, Milk Banana, Ambon Banana, Green Banana and Embuk Banana. Banana traders usually come during the market, but there are also banana traders who come every day at Wates Wetan Market, generally they come from early morning. Most of the banana traders use motorbikes to come to the Wates Wetan Market.
Keywords: Characteristics, traders
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Wang, Hong Jun, Jia Xin Chen, Xiang Jun Zou, and Chang Yu Liu. "Structure Design and Multi-Domain Modeling for a Picking Banana Manipulator." Advanced Materials Research 97-101 (March 2010): 3560–64. http://dx.doi.org/10.4028/www.scientific.net/amr.97-101.3560.
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Based on agronomic and harvest characteristic analysis for bananas, according to bionic principle, a mechanism of picking banana manipulator simulating action of a person manually picking bananas was proposed, which was consisted of rotary mechanism, lifting mechanism, and shift mechanism, the body mechanical model of the picking banana manipulator was established. The multi-domain uniform model of a picking banana manipulator was developed employing the virtual simulation and modeling language Modelica. A body structure model for picking banana manipulator was established based on component models in DriveLib model library. Motion control’s mathematic models for picking banana manipulator were analyzed according to drive motor performance for the body structure, the simulation model of a mechanical motion control for the picking banana manipulator were realized in Dymola simulation platform. The validity models could provide a theoretical basis for picking banana manipulator primary design.
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Sadimantara, Gusti R., and Sitti Leomo. "Peningkatan Kapasitas Usaha Pada PKM Usaha Olahan Pisang di Kabupaten Bombana." Jurnal SIAR ILMUWAN TANI 1, no. 1 (June 2, 2020): 22–27. http://dx.doi.org/10.29303/jsit.v1i1.7.
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Bananas are tropical fruit commodities that are very popular and have a high potential to be managed intensively and agribusiness oriented. Banana plants have many benefits for human needs so that they have high economic value. Bananas can play a role as food substitutes containing calories, protein, carbohydrates, fats, vitamins, and minerals that are needed by the human body. The potential development of bananas is quite significant because it has broad adaptability to various agro-climate zones and has excellent potential for commercial growth as an export commodity. The market potential abroad is enormous and continues to increase. The domestic market's potential also increased due to rising levels of income and quality of life. There are many obstacles to increasing domestic banana production. Besides, processed banana products have not optimally produced as a source of livelihood and community income. This PKM partner business group has prospective business potential to be developed, because the banana and processed banana-based market is enormous, both at local and national levels. The banana production business that has developed has not been economically productive due to various limitations and constraints on land availability. In such conditions, bananas have cultivated as inserted plants. However, these two farmer groups have the potential to be productive farmer groups. The introduction of shade-tolerant bananas can be a solution for increasing banana production on limited land through the intercropping system. While the introduction of improvements to the processing and packaging system of Dempok bananas can improve the added value and quality of the products produced
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Indrayanti, Reni, Rizal Koen Asharo, Pinta Omas Pasaribu, Rizky Priambodo, Vina Rizkawati, and Yulia Irnidayanti. "Pembuatan Tepung Pisang (Musa Spp) dengan Mudah dan Praktis sebagai Bahan Baku Pangan Olahan." Mitra Mahajana: Jurnal Pengabdian Masyarakat 2, no. 3 (September 14, 2021): 211–19. http://dx.doi.org/10.37478/mahajana.v2i3.987.
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Banana (Musa sp) is a priority fruit commodity which is able to be a supporting factor for the welfare of the community. Bananas are easily damaged fruits, so the selling value of bananas will decrease according to the age of the fruit after harvest. Storage of fruit in various temperatures also has not been able to extend the banana fruit shelf life. The potential of bananas as a food source that can be stored can be done through the processing of bananas into banana flour. The banana flour training carry out at the Biology Laboratory of FMIPA UNJ with a participant from RW 03 and 05 Rawamangun District. The making of banana flour is done in two technique. The first technique is to peel the skin previously then the fruit is immersed in a 10% salt solution for 10-20 minutes. The second technique is done by steaming raw bananas for 10-20 minutes before stripping and soaking in a salt solution. Bananas that have been peeling are then slicing thinly to make cassava chips. Banana cassava is dried using sunlight for 2-3 days or dried in an oven at 150 °C for 2 days. Dried cassava is mashed using a household scale flouring miller tool. Flour produced from the oven drying process is brownish-white, whereas by drying sunlight it is bone-white with a very fine texture. The results of the test carbohydrate content of banana flour produced had 56.72 g / 100 g starch content, 23.09 g / 100g amylose content and 33.63 g / 100 g amylopectin content. The activity ended with giving banana flour samples produced in this activity and providing flour as an aid tool for community entrepreneurship.
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Marhaen, Marhaen, Riwan Kusmiadi, and Ropalia Ropalia. "Kajian Penggunaan Daun Pisang Kering dalam Pematangan Buah Pisang (Musa Paradisiaca L CV. Kepok) dengan Metode Pemeraman di Lubang Tanah." Jurnal Ilmiah Pertanian dan Peternakan 1, no. 1 (November 15, 2023): 35–46. http://dx.doi.org/10.35912/jipper.v1i1.2602.
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Purpose: This study aimed to examine the effect of ripening dried banana leaves on ripening bananas and the quality of the fruit produced. Methodology: This research was conducted from May to June 2022 at the Agrotechnology Laboratory and Research and Experimental Garden, University of Bangka Belitung. This study used a completely randomized design with a single-factor form of the addition of dried banana leaves. Results: The test results on day-4 and day-6 showed that the variance had no significant effect on the variables fruit hardness, total dissolved solids, weight loss, and vitamin C. The use of dry banana leaf weights did not accelerate ripening. The ripening of bananas with the three dry banana leaf weight treatments showed fruit ripening on the same day. Limitations: Limited by its small sample size and short storage period. Contribution: This study found that using dried banana leaves to ripen kapok bananas in a ground hole can reduce ripening time, post-harvest loss, and improve fruit quality. This suggests that dried banana leaves can be used as a sustainable and cost-effective method to ripe kapok bananas.
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Budiantara, Martinus, Ratri Paramitalaksmi, Rochmad Bayu Utomo, Putri Nurmalasari, and Stefanus, Carlos Deo. "PELATIHAN PEMBUATAN DAN PERHITUNGAN HARGA POKOK PRODUKSI KRIPIK PISANG KALURAHAN TRIDADI, YOGYAKARTA." J-ABDI: Jurnal Pengabdian kepada Masyarakat 2, no. 10 (March 4, 2023): 6667–74. http://dx.doi.org/10.53625/jabdi.v2i10.5191.
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In order to improve the economy of Kalurahan Tridadi through the processing of agricultural products, in other words, from bananas to banana chips. The development of banana fruit through processing into banana chips is expected to increase household income for residents, improve employment and business opportunities in rural areas, increase added value, and improve the quality of banana products. Of course, it is balanced with the ability to calculate the cost of goods produced. The purpose of implementing this PkM is to help mothers in Kalurahan Tridadi to continue to work in developing processed banana fruits, such as (1) increasing the ability to process bananas into banana chips (2) increasing the ability in packaging (3) knowing the acquisition price of making banana chips (4) connecting this banana chips business to Kedung Aren Tourism Village as a superior product. The method used is counseling and training involving 15 participants. As a result of the activity, they deepened their understanding of how to make banana chips correctly.Currently, partners also have a clear organizational structure, there is an increase in skills in making banana chips and service partners already have their own production tools and the availability of capital.
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Thagunna, Bishal. "BANANA BLOSSOM: NUTRITIONAL VALUE, HEALTH BENEFITS AND ITS UTILIZATION." Reviews In Food And Agriculture 4, no. 2 (May 17, 2023): 66–70. http://dx.doi.org/10.26480/rfna.02.2023.66.70.
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Bananas are an attractive and low-cost food supply for poor countries, where bananas are consumed by the majority of the population. Typically, only the fruit of the banana tree is consumed, and before the fruit is cooked, the banana heart is chopped out and thrown. However, many people are unaware that the banana heart, also known as the banana blossom, has a high nutritional content and numerous health benefits. The blossom of a banana contains a lot of fiber and can be used to make fiber-rich foods. In addition, the flower includes a variety of bioactive substances, such as alkaloids, tannins, flavonoids, and phenolic compounds, all of which have anti-cancer, anti-microbial, and antioxidant activities. This plant is often used as a food additive in many Asian countries. On the other hand, the banana flower has received only sporadic attention. As a result, the aim of this review is to evaluate the nutritionally dense compact pack of banana blossoms and highlight the value-added product fortified with banana blossoms. So, these unique nutritional values of banana blossom should get maximum utilization, and incorporation of this banana blossom in food products can be performed for value addition.
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Zou, Dongmei. "Non-destructive Banana Quality Assessment and Quality and Safety Monitoring using Spectral Imaging Technology." Scientific and Social Research 6, no. 5 (June 7, 2024): 58–64. http://dx.doi.org/10.26689/ssr.v6i5.6887.
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This thesis discusses a method to realize non-destructive banana quality assessment and quality and safety monitoring using spectral imaging technology. As one of the important agricultural products in China, the quality and safety of bananas have always attracted much attention. Traditional quality assessment methods often require destroying bananas, but this method uses spectral imaging technology to realize the assessment of banana quality by measuring and analyzing the spectral characteristics of bananas. At the same time, this method also utilizes spectroscopic technology to detect harmful substances in bananas to realize the safety monitoring of banana quality. The experimental results show that the method has high accuracy and reliability, and can be used as a rapid, efficient, non-destructive means of banana quality assessment and quality and safety monitoring.
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Arenas, Rene V., and Nelson A. Johnson. "Liquid Chromatographic Fluorescence Method for the Determination of Thiabendazole Residues in Green Bananas and Banana Pulp." Journal of AOAC INTERNATIONAL 77, no. 3 (May 1, 1994): 710–13. http://dx.doi.org/10.1093/jaoac/77.3.710.
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Abstract A novel liquid chromatographic method was developed for the determination of thiabendazole (TBZ) residues in whole green bananas and ripe banana pulp. TBZ is extracted from the banana matrix with ethyl acetate, followed by cleanup of extract on a cation-exchange, solid-phase extraction column. The extract is analyzed for TBZ residues by column liquid chromatography using a cation-exchange column with fluorescence detection. Recoveries of TBZ from whole green bananas fortified with TBZ at 0.05-10 ppm and from ripe banana pulp fortified with TBZ at 0.01-2 ppm averaged 93 and 95%, respectively. The following method for monitoring TBZ residues in whole green bananas and ripe banana pulp is simple, rapid, and sensitive.
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ISKANDAR, JOHAN, JOKO KUSMORO, MIRA MUBAROKAH, and RUHYAT PARTASASMITA. "Ethnobotany of banana plants (Musa x paradisiaca) of Palintang Hamlet, Cipanjalu Village, Bandung, West Java, Indonesia." Biodiversitas Journal of Biological Diversity 19, no. 6 (October 9, 2018): 2059–72. http://dx.doi.org/10.13057/biodiv/d190611.
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Iskandar J, Mubarokah M, Kusmoro J, Partasasmita R. 2018. Ethnobotany of banana plants (Musa x paradisiaca) of Palintang Hamlet, Cipanjalu Village, Bandung, West Java, Indonesia. Biodiversitas 19: 2059-2072. Rural people of West Java have traditionally farmed many varieties (landraces) of bananas (Musa x paradisca L) in the agroecosystem of homegardens and gardens. Because of the increasing human population, rapid rate of agricultural land conversion to other land uses, intensive penetration of market economy to rural areas, and introduction and selection in favor of banana landraces having good taste for culinary and high market price, some landraces of bananas have become rare, even locally extinct in rural areas. The main purpose of this study was to elucidate local knowledge of Palintang people on landraces, population, local farming management, and utilization of bananas. The mixed methods, qualitative and quantitative were applied in this study, while some techniques of collecting primary data, mainly observation, participant observation, semi-structured interview, structured interview, semi-quantitative population of banana plant were carried out. The results of study showed that 18 landraces of bananas have been recorded in Palintang hamlet. Local knowledge or traditional ecological knowledge of Palintang people on bananas have been predominantly obtained from individual personal experiences and from the parents and ancestors, inherited from generation to generation via oral communication. Most banana landraces cultivated by Palintang farmers have superior culinary aspect, particularly good taste, and high price. As a result, some landraces of bananas considered not having good taste and having low price have rarely been planted in the gardens. Banana trees have traditionally been cultivated by farmers of Palintang based on traditional ecological knowledge and which has been culturally embedded. There are 7 main stages of banana cultivation, namely preparation of banana suckers, land preparation, planting, caring, harvesting, post-harvesting management, and utilization of bananas for home consumption and sale through village middlemen and market. The banana cultivation has dramatically changed due to both ecosystem and rural community’s socio-cultural changes.
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Maduwanthi, S. D. T., and R. A. U. J. Marapana. "Comparative Study on Aroma Volatiles, Organic Acids, and Sugars of Ambul Banana (Musa acuminata, AAB) Treated with Induced Ripening Agents." Journal of Food Quality 2019 (October 10, 2019): 1–9. http://dx.doi.org/10.1155/2019/7653154.
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The present study was conducted to investigate effect of induced ripening agents on aroma profile, organic acids and sugars of Ambul banana (Musa acuminata, AAB). Mature green bananas that are in same maturity stage were subjected to 1000 ppm ethephon and 1000 ppm acetylene and kept at 20°C, 80–85% RH for ripening. Aroma profile was analyzed by SPME-GC-MS, while organic acids and sugars were tested by HPLC. Naturally ripened banana was found to be more aromatic than acetylene- and ethephon-treated banana having highest number of volatile compounds (27) and high level of esters (65%). Malic acid, citric acid, and oxalic acids were significantly low in treated bananas compared to naturally ripened bananas. Glucose and fructose, which are major types of sugars in ripe banana flesh, were significantly low in acetylene-treated banana, while sucrose was not detected in both ethephon- and acetylene-treated samples at fully yellow stage. Although ethephon and acetylene trigger the ripening process, they lead to poor aroma profile and lower levels of organic acids and sugars in flesh of banana.
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M. Khais Prayoga dan Ade Ismail. "ANALISIS VEGETASI AGROEKOSISTEM DAN KERAGAMAN JENIS PISANG (Musa spp.) DI DESA MAJASARI KABUPATEN GARUT." AGRO TATANEN | Jurnal Ilmiah Pertanian 4, no. 1 (January 1, 2022): 1–7. http://dx.doi.org/10.55222/agrotatanen.v4i1.649.
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Banana is a horticultural commodity that gets priority to be researched and developed because it has the potential to meet domestic or export needs. Majasari Village, Cibiuk District, Garut Regency, West Java Province is one of the centers of banana production with productivity reaching 27 tons/ha. So far there has been no study related to the analysis of agro-ecosystem vegetation and the diversity of banana species in Majasari Village so that the diversity of banana species is unknown and causes there is still much potential banana germplasm that has not been characterized. Therefore, it is necessary to analyze the level of diversity of banana species and their agroecosystem biodiversity in Majasari Village in supporting plant breeding activities. The study was conducted at 21 locations in Majasari Village where the determination of the location was carried out by purposive sampling. The method used in this study is a survey and exploration method as well as interviews with farmers. The results showed that Majasari Village had a high diversity of species in the banana agroecosystem, both annual crops (H = 2.53) and annual plants (H = 2.54). In the banana agroecosystem, 18 types of annual plants were found, 23 types of annual plants were found. The most dominating annual crop is cassava with an INP value of 53,966, while the most dominating annual plant is teak with an INP value of 48,790. From 21 banana agroecosystems in Majasari village, 20 types of bananas were found, consisting of 12 types of fruit bananas and 8 types of processed bananas with a high diversity index (H = 2.67). The dominant type of banana is Ambon banana with an INP value of 37.444%.
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Edogbanya, Paul RO, Gloria T. Olubiyo, Ruth Emmanuel, Joseph O. Obaje, Olupinyo Olusegun, Victoria U. Obochi, Micah O. Matthew, and Christiana N. Ebeniro. "Banana (Musa sapientum) Peels As A Potential Ripening Agent For Its Fruits." Management and Economics Research Journal 9, no. 2 (July 1, 2023): 1–5. http://dx.doi.org/10.18639/rabm.2023.9800033.
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Commercial ripening is an essential part of fruit business, as ripe fruits are not suitable for long storage due to their fast-decaying nature. Therefore, fruit traders pick unripe fruits and distribute early, thereafter different methodologies are used to fasten the ripening process of fruits. The present study is aimed at investigating the efficacy of the use of banana peel as a ripening agent for its fruit. Ripe banana peel and unripe banana were obtained from Anyigba market in Kogi state, Nigeria. The peels were weighed (25g, 50g, and 100g) and subsequently bagged with 5 unripe bananas (about 118g each), including control (without banana peel), all in triplicates and stored in a dark cupboard for a period of 96 hours. One banana from each replicate was assessed for sugar content and texture as ripening parameters after every 48 hours. The results revealed that the bananas within treatment groups were riper with significantly (p < 0.05) higher sugar content (117.70 ± 5.67, 119.59 ± 14.44 and 104.98 ± 14.26 mm/dL at 25g, 50g and 100g respectively) than the control (35.90 ± 12.90a mm/dL). Also, banana fruits treated with banana peels were significantly lower in texture (4.25 ± 0.55b, 5.65 ± 1.15b and 4.50 ± 0.10b cm at 25g, 50g and 100g respectively) than the control (10.65 ± 0.15a cm). From the study it can be concluded that, banana peels hastened the ripening process of banana and may be possibly exploited by local farmers as a cheaper and eco-friendlier method of ripening bananas.
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Mardiana, Rosa, and Yuniati Yuniati. "Formulasi Sediaan Sabun Padat Dari Ekstrak Kulit Pisang Awak (Musa Balbisiana) Secara Maserasi." Journal of Pharmaceutical and Health Research 2, no. 1 (February 28, 2021): 4–7. http://dx.doi.org/10.47065/jharma.v2i1.779.
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Indonesia is the largest producer of bananas, along with the high productivity of bananas, the amount of banana peel waste also increases. When harvesting bananas, banana peels, stems and leaves (about 80%) are only removed without further processing. This is what causes the potential for banana peel waste to be large enough so that it is necessary to overcome the banana peel so that it has good value. The content in banana peels include carbohydrates, protein, fat, calcium, iron, phosphorus, vitamins B, C and C. Banana peel also has a cellulose content of 14.4%, an abundant amount, especially from banana peels, can be used as an efficient product. The method used in this study used the maceration method where the banana peel extract (Musa balbisiana) was made in the form of solid soap. which is heated and then the application of oil which is directly reacted with an alkaline solution at a temperature of 50˚C, so that a soap base is obtained. The solid soap preparation tests carried out in this study were organoleptic tests, pH tests and foam stability tests. The results of the evaluation of the preparation showed that the soap preparation was solid, there was no change in shape and odor, and had a pH that was in accordance with the standards for skin.
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Baraq noor, Rustam. "Analisis Pertumbuhan dan Produksi Pisang Kepok Kuning Pada Dua Lokasi Tanah Di Desa Samberah Kecamatan Muara Badak Kabupaten Kutai Kartanegara." Agrifarm : Jurnal Ilmu Pertanian 9, no. 2 (February 7, 2022): 31–36. http://dx.doi.org/10.24903/ajip.v9i2.1052.
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ABSTRACT
Soil fertility in banana cultivation varies and this is what makes Kepok banana production very dependent on it. Banana plants planted in new cleared land originating from the forest are very fertile and are very different from other former crops or bananas. Planting locations in hilly areas away from nutrient-carrying rivers are the last resort due to limited land. This study aims to determine the level of soil fertility on the growth and production of yellow Kepok banana in Samberah, Batu-Batu village, Muara Badak district, Kutai Kartanegara district. Implementation for four months from April to July 2020. The research design used a completely randomized design (CRD) repeated ten times. Fertility levels include former rice fields and former banana plant lands. The results showed that the land formerly planted with bananas was significantly different from the former land planted with rice in the circumference parameter. There was a tendency for the dominance of high parameter data, the number of tillers, and production on former banana plantations. Kepok Kuning banana plants do not choose the location of the land. So that the cultivation of yellow Kepok banana plants can be planted on former banana plantations sustainably.
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Yuni Indah and Akhmad Bastari. "Peningkatan Pendapatan Keluarga Melalui Diversifikasi Olahan Pisang di Masa Pandemi Covid 19." JURNAL ABDIMAS SERAWAI 1, no. 3 (December 26, 2022): 38–49. http://dx.doi.org/10.36085/jams.v1i3.4598.
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Partners in community service activities are PKK RT 2 (partner 1) and PKK RT 5 (Partner2) Kelurahan Kemumu. Base of discussion result with partners founded: The first problem, understanding of banana processing diversification was still low. The second problem, partners was unable to processed banana products into varied, unique, interesting and innovative products. The third problem, the packing skills of partner products was still low. The solution that is planned is 1. Food Diversification counseling 2. Workshope make banana flour and a banana cake. 3. To create attractive and innovative products, a product packing system is also very necessary, product packing system workshop is planned. The first objective of the Community Service activity is to improve the skills of banana processing diversification, with a target that 80% of participants have the skills to process the banana into flour properly. The second goal, partners can make varied, unique, interesting and innovative food from semi-finished ingredients (banana flour). The second activity target is as many as 85% have good skills in processing bananas that are varied, unique, interesting and innovative. The third activity target is 85% of partners have good packing system skills so that the product has a high selling value. The three goals have an outcome in increasing family income. The method of implementation uses a small group and method workshop by applying a health protocol. As a result of the community service activities, there is an increase in knowledge of the diversification of processed bananas, including banana flour and banana cake. In addition, there is also an increase in skills in packaging systems and an increase in the selling value of processed bananas. The increase in the selling value of processed bananas has an impact on increasing family income
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Margaretha Rietveld, Anne, Wellington Jogo, Samuel Mpiira, and Charles Staver. "The effect of Banana Xanthomonas Wilt on beer-banana value chains in central Uganda." Journal of Agribusiness in Developing and Emerging Economies 4, no. 2 (November 11, 2014): 172–84. http://dx.doi.org/10.1108/jadee-08-2012-0021.
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Purpose – Beer-bananas in Central Uganda are important for smallholder farmers’ livelihoods, especially for those that process the banana into beer and spirits. The purpose of this paper is to understand how actors in the beer-banana value chain are affected and how they are managing disease has become an important issue since the outbreak of the bacterial banana disease Xanthomonas Wilt. Design/methodology/approach – The authors conducted an exploratory study focusing on producers of beer-bananas; brewers and non-brewers, and on retailers in Central Uganda and in Kampala. The authors conducted surveys with these value chain actors and we used baseline data, collected through a household survey in the project sites. Findings – Results showed that Banana Xanthomonas Wilt (BXW) has drastically reduced productivity of beer-banana systems, resulting in reduced sales volumes of beer-bananas and processed products and consequently reduced incomes. Application of disease control measures was generally higher among those farmers that brew. Research limitations/implications – This being an exploratory study, the samples for the different value chain actors were rather small. Future research should address: product quality and opportunities for differentiation; effects of beer-banana processing on rural communities; adoption of BXW control measures. Originality/value – Beer-bananas are often neglected in research; this paper shows that is unfounded since beer-banana production and processing are important for many people’s livelihood. More insight into what motivates farmers to control the disease is essential to protect these people’s livelihoods.
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Prasasta, Sirilus Gatya, Raden Hanung Ismono, and Suriaty Situmorang. "FAKTOR-FAKTOR YANG MEMENGARUHI EKSPOR DAN PROSPEK EKSPOR PISANG PROVINSI LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 10, no. 2 (May 31, 2022): 179. http://dx.doi.org/10.23960/jiia.v10i2.5996.
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This study aims to determine the factors that influence the exports volume of Lampung Province’s bananas and predict the exports of Lampung Province’s bananas. This research based on the exports of some kind of banana produced by firm and by the corporation program involving the firm and smallholder farmers. This study used both descriptive and quantitative analysis methods and data werw obtained from the relevant authorities as secondary data for 5 years, starting from the first quarter of 2015 to the first quarter of 2020. The data were analyzed by regress time series data using Ordinary Least Square Method (OLS) and Autoregressive Integreted Moving Average (ARIMA). The results of this study showed that the factors that significantly affect the exports volume of Lampung Province’s bananas are domestic banana production and the average of domestic banana price index. The trend of banana exports prospect until the end of 2024 decreases. Key words: banana, exports prospect, Lampung, factor
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Mokodongan, Wahyudi ,., Juliana R. Mandei, and Joachim N. K. Dumais. "NILAI TAMBAH KERIPIK PISANG PADA INDUSTRI RUMAH TANGGA IBU DEWI (Studi Kasus Kecamatan Malalayang)." AGRI-SOSIOEKONOMI 13, no. 3A (November 20, 2017): 27. http://dx.doi.org/10.35791/agrsosek.13.3a.2017.18011.
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This study aims to determine the amount of: (1) the cost per one time production, (2) revenue and income per one time production (3) added value from the banana processing business into banana chips. This research was conducted in Kecamatan Malalayang. Data collection begins at the end of February to March 2017. Data collection methods are conducted using primary data. Primary data was obtained through interviews based on a prepared list of questions, as well as on-site observations. The data collected involves: The variable cost is the amount of value influenced by the amount of production of banana chips is the cost of raw materials (bananas) and the cost of fuel (kerosene, LPG gas), Fixed costs consist of: depreciation cost of equipment and construction depreciation or cost other beyond the variable cost. Depreciation is the cost of depreciation per year, ie stove, knife, spoon of fryers, chopper, scales, and trays per year. Additives material are ingredients other than the main ingredients needed in the production process ie cooking oil, sugar, salt, egg yolk, and wrapping plastic. The total cost is all costs incurred in the production of bananas into banana chips. Methods of data analysis conducted in this study are: (1) calculate the total cost per one time production, (2) calculate the business profits processing banana fruit into banana chips per one time production with the formula π = TR - TC. (3) Calculating the added value of the banana processing business into banana chips. The results showed that (1) The amount of cost the banana Dewi chips per production is Rp. 164.000, - with details of banana raw material Rp. 25.000, - and auxiliary materials, among others, cooking oil, sugar, salt, egg yolks cendrawasih, plastic wrapping, and gas Rp. 139.000, -. (2) Large income and income per one time banana banana chips production is 20 packs per one time production with selling price Rp. 20.000, - so the revenue of Dewi banana chips is 400,000, - and (3) the amount of added value from the processing of banana into Dewi banana chips is Rp. 232.555,48 and for the value added to the raw material of banana chips, 232.555.48 divided by 100 bananas the result is 2,325,55, meaning that each banana that is processed into banana chips can give the addition of value of 2,325,55.
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Nino Sampe Tindih Sitohang and Ibelala Gea. "Pemanfaatan/Pengolahan Pisang Menjadi Makanan Ringan Berupa Keripik Pisang Dan Cemilan Di Desa Kecupak Ii Kab. Pakpak Bharat (Ulangan 28:8)." ASPIRASI : Publikasi Hasil Pengabdian dan Kegiatan Masyarakat 2, no. 1 (December 16, 2023): 83–88. http://dx.doi.org/10.61132/aspirasi.v2i1.163.
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This journal discusses the utilization/processing of bananas into snacks such as banana chips and snacks in Kecupak II Village, Pakpak Bharat Regency. Bananas are not prominently featured in that area, but they have been optimized into a marketable product, namely banana chips. Therefore, this research aims to optimize the utilization and processing of bananas into value-added products. The principle in Deuteronomy 28:8 provides a foundation for blessings in conducting a business. Processed banana products have good market potential in Kecupak II Village and its surroundings. Besides serving as a healthy snack alternative, these products can also be an additional source of income for the local community. The utilization and processing of bananas into snacks in Kecupak II Village hold promising potential. It is hoped that this research can make a positive contribution to the development of banana agro-industry in this region.