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Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients

Author

Listed:
  • Rima Kumalasari

    (Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia)

  • Luki Vanadiani

    (Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung, Indonesia)

  • Riyanti Ekafitri

    (Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia)

  • Ina Siti Nurminabari

    (Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung, Indonesia)

  • Dewi Desnilasari

    (Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia)

  • Nur Kartika Indah Mayasti

    (Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia)

  • Diki Nanang Surahman

    (Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia)

Abstract

This research aims to examine the physicochemical changes in five Indonesian cultivars of plantain during the normal ripening and determine the optimal ripeness stage for flour. Cultivars 'Kapas', 'Tanduk', 'Raja Bulu', 'Siam', and 'Kepok Kuning' were selected for the research. The cultivars were stored at room temperature of 24.8-31.7 °C and relative humidity of 59.5%-99.9%. Peel colour, weight loss, pulp to peel ratio, firmness, pH, TSS, moisture content, starch, reducing sugars, and titratable acidity were evaluated. The results showed that the best unripe flour based on the starch content for 'Kapas', 'Raja Bulu', 'Tanduk', and 'Siam' cultivars was at stages 1-3 and 'Kepok Kuning' cultivar at ripening stages 1-2. On the other hand, in ripe banana flour, the best stage for 'Kepok Kuning', 'Tanduk', and 'Siam' cultivars was stage 4, for 'Raja Bulu' cultivar stages 4-5 and for 'Kapas' cultivar stages 4-7.

Suggested Citation

  • Rima Kumalasari & Luki Vanadiani & Riyanti Ekafitri & Ina Siti Nurminabari & Dewi Desnilasari & Nur Kartika Indah Mayasti & Diki Nanang Surahman, 2021. "Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 39(1), pages 35-41.
    • Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:1:id:94-2020-cjfs
    DOI: 10.17221/94/2020-CJFS
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