Open AccessGoroho (Musa acuminafe, sp) banana flour as natural antioxidant source in Indonesian meatball production
Author(s) -
Fransisca Romana Titis Suniati,
Hari Purnomo
Publication year - 2019
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.3(6).302
Subject(s) - food science , banana peel , tannin , organoleptic , wheat flour , dpph , chemistry , mathematics , antioxidant , organic chemistry
The aim of this study was to investigate the potentiality of Goroho (Musa acuminafe, sp)banana flour as a natural antioxidant in the production of Indonesian meatball. This studywas carried out in two stages namely the first stage was banana flour preparation and thesecond stage was preparing the meatball using 10% tapioca flour, combination of 5%tapioca flour and 5% banana flour and 10% banana flour. The results of this study showedthat 100% banana flour substitution had the highest DPPH value of 27.95±0.88%) withphenol content of 29.31±6.74% and tannin content of 71.88±2.36%. The organolepticevaluation showed that the combination of 5% tapioca flour and 5% banana flour was themost favoured by the panellists. Meatball with a combination of 5% tapioca flour and 5%banana flour is recommended to be produced as functional Indonesian meatball.