STUDY ON PROCESSING CONDITIONS FOR PRODUCING BANANA POWDER USING ENZYME PECTINEX

Abstract

Banana is a popular tropical fruit tree grown in many countries around the
world that is of great importance in the economy. Banana is a popular fruit, but
bananas are also a perishable fruit, or overripe reduces consumption. Processing
banana flour is one of the solutions that bring economic value and expand the
market for bananas. In this study, we refer to some results such as the ripeness of
bananas suitable for banana pulp processing is 4 PCI is suitable for processing to
produce banana powder. The processing process uses ascorbic acid at a
concentration of 0.08%, which inhibits the browning process, giving the fresh
banana pulp a beautiful bright yellow color. Using the enzyme product Pectinex
Ultra SP-L with a concentration of 0.06% incubated for 1.5 hours at a temperature
of 35o
C showed that the viscosity of bananas decreased most effectively and easily
recovered banana powder. The finished banana powder has a smooth, uniform
texture and characteristic delicious taste.