IDENTIFIKASI ZAT GIZI DAN KUALITAS TEPUNG KULIT PISANG RAJA (Musa sapientum) DENGAN METODE PENGERINGAN SINAR MATAHARI DAN OVEN

Akmal Novrian Syahruddin¹, Irviani A. Ibrahim1, Nurdiyanah S.2

¹Bagian Gizi Masyarakat Fakultas Ilmu Kesehatan UIN Alauddin Makassar,

²Bagian Promosi Kesehatan Fakultas Ilmu Kesehatan UIN Alauddin Makassar

 

Abstract

Background: Food diversification was done to improve the nutritional quality at diverse more society consumption. One effort to do that is used plantain’s peel become subtituent wheat flour. Drying was necessary in the process of making plantain’s peel flour, and the type of drying influential the quality of the flour produced.

Objectives: This research aims at identifying the nutrients and quality plantain’s peel flour with drying method by oven and sunlight. This research was field quantitative with a pre-eksperimentatif approach.

Methods: The population in this research was the entire peel of the plantain that found in the district Bajeng, Gowa. The sample was 1 kg of plantain’s peel. The location of this research was in Chemistry Laboratory of UIN Alauddin Makassar, Chemistry Laboratory of Animal Feed UNHAS, Terpadu Laboratory FKM Hasanuddin University, Balai Besar Health Laboratory of Makassar, and the State University of Makassar.

Results: The results of research showed that the nutrient of plantain peel flour with sun drying method was higher than with oven drying method. Plantain peel flour with sun drying method produced 13.63% water, 16.11% fiber, 58.43% carbohydrates, 5.15% protein, 12.71% fat, and plantain peel flour with oven drying method produced 14.08% water, 16.02% fiber, 57.62% carbohydrates, 5.14% protein and 11.50% fat. In terms of quality, bacteria and mold on plantain peel flour with sun drying method was higher than oven drying method. The contamination of mold on plantain peel flour with sun drying method was unsafe category because exceeds the threshold specified by SNI 7388: 2009 on wheat flour. So, it was not suitable for consumption. Organoleptic was tested by acceptability test for color, smell and texture, the flour that was produced from both the drying method was tested good by panelists.

Conclusions: Based on results, it suggested to related industries could make plantain’s peel flour using the oven drying method because many nutrients contain it. In terms of microbial contamination has been safe for consumption as well as color, smell and texture of interest that deserves to be accepted on the market. To the public people, could make plantain’s peel flour with sun drying. Recommended, roaster the plantain’s peel flour before it processed into a product to die and decrease microorganisms.

Keywords: Plantain’s peel flour, Oven Drying, Sun Drying, Nutrients, Microbial Contamination and Organoleptic Test

*) UNDUH FULL TEXT : 19-jurnal-irvi-uin