Physicochemical characterization of peel, flesh and banana fruit cv. raja [Musa paradisiaca]

Abstract

Abstract All parts of a banana cv. Raja can be used as functional food and health or beauty products. The physicochemical properties of fruit peels, pulp and banana cv Raja need to be known to determine the type of processing because it can affect the final product processed. This research aimed were to determine the characteristics of banana cv. Raja Flour from peel, flesh and fruit and its minerals content. The results obtained from the analysis of moisture content ranged from 6.21 to 39.33%, ash content was 1.33-1.86%, protein content was 2%. The content of vitamin C in the peel, fruit and flesh of bananas is 32.3 mg/100 g, 7.18 mg/100g and 4.99 mg/100g respectively. The mineral content of potassium (K) and calcium (Ca), in banana peels, is higher than the flesh and fruit of bananas, such as 73.03% and 16.12%, while the content of phosphorus (P), magnesium (Mg) and chlorine (Cl) in The pulp was higher than the skin and banana fruit 10.52%, 6.58%, and 4.37% respectively. The crystalline structure of banana flour from banana peels, fruit flesh and fruit shows the same type is type A and the gelatinization temperature ranges from 74.85 to 76.90C within 8.6 to 10.6 minutes.