Abstract

FLOUR OF KLUTUK BANANA FRUIT: SELECTIVITY OF DRYING CONDITION

Sri Agung Fitri Kusuma*, Danni Ramdhani and Emmanuel Melati Setiafianti

Abstract

Objective: The objective of this study was to investigate the optimized condition to dry the flour of Klutuk banana fruit extract (Musa balbisiana colla). Methods: The preparation of sample was done by drying the slices of banana Klutuk fruits in an oven at various temperature and drying time. Then continued with milling process into banana flour using grinding techniques. The obtained flour was dried using a validated oven with various temperature and length of drying time. The stability parameter of the flour was monitored from the water content value and the phytochemical presence. The secondary metabolites of the dried banana fruit and flour were analyzed using standard method. Results: The optimal drying condition was found when the oven temperature set at 50 ºC for 20 h. The select condition produced the highest of loss on weight percentage with the shortest time without causing a change in the content of phytochemical compounds in the extract. Conclusion: Drying klutuk banana fruit extract with oven was considered as a simple and inexpensive method to achieved the flour stability.

Keywords: Klutuk, Musa balbisiana colla, flour, drying, oven.