Czech J. Food Sci., 2021, 39(1):35-41 | DOI: 10.17221/94/2020-CJFS

Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredientsOriginal Paper

Rima Kumalasari1,*, Luki Vanadiani2, Riyanti Ekafitri1, Ina Siti Nurminabari2, Dewi Desnilasari1, Nur Kartika Indah Mayasti1, Diki Nanang Surahman1
1 Research Centre for Appropriate Technology, Indonesian Institute of Sciences, Subang, Indonesia
2 Department of Food Technology, Faculty of Engineering, Pasundan University, Bandung, Indonesia

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.

Keywords: flour; plantain; physicochemical properties; ripening stage

Published: February 26, 2021  Show citation

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Kumalasari R, Vanadiani L, Ekafitri R, Nurminabari IS, Desnilasari D, Mayasti NKI, Surahman DN. Properties of Indonesian plantain cultivars during ripening and recommendation for flour ingredients. Czech J. Food Sci. 2021;39(1):35-41. doi: 10.17221/94/2020-CJFS.
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