Kepok banana (Musa parasidiaca L) consumption produce banana skin waste that is only used as animal feed and house waste. Kepok banana peel contains phenol and antioxidants of 12.35% and other compounds. These compounds can be extracted using maceration methods. A pre-treatment process is needed to increase phenol compounds and antioxidants using Pulsed Electric Field (PEF). The advantage of using PEF pre-treatment is that it can break down the cell membrane with the electric shock without using high temperatures. The purpose of this study is to increase the total phenol using PEF pre-treatment to obtain optimal result. PEF pre-treatment varied by electricity field strength and PEF time, where the electric field strength used was 2, 3, and 4 kv/cm and the duration of time used was 2, 3, and 4 minutes. The method used for testing the total phenol content is the Folin-Ciocalteu method and the method used for testing antioxidant activity is the DPPH (1,1-dyphenyl-2-picrylhydrazyl) method. In the study, the best value of the total phenol content was in the electric field strength variation of 4 kv/cm for 2 minutes, which was 1.664 ± 0.226 mg GAE/mg dry extract. Whereas the best value on the antioxidant activity test on Kepok banana peel is on 4 kv/cm for 4 minutes, which was 13.086 ± 4.547 mg/ml.

Fruit is a necessity for most Indonesian people. Kepok banana is a climacteric fruit that can experience browning quickly. Therefore, this study was conducted to find a safe and effective material to prevent the browning process of kepok bananas. This study aims to determine the differences in the browning index, and the activity of the enzyme dehydrogenase in kepok banana cells. This study was conducted using a 2x3 factorial design. Factor A is ascorbic acid with 2 concentration levels namely 0% (b / v) and 5% (b / v). Factor B is Aloe (Aloebarbadensis L.) leaf extract with 3 levels, namely 0%, 5%, and 10%. The quantitative parameters are browning index and total dissolved carbohydrate content. The qualitative parameter is dehydrogenase enzyme activity. Levene test and variance analysis were carried out with 5% real level. The results obtained were kepok bananas with treatments coloured brighter than control. Ascorbic acid and Aloe (Aloe barbadensis L.) affect the browning index and dissolved total carbohydrate content of the sample. A decrease in dehydrogenase enzyme activity happened in the ascorbic acid treatment. Conclusions obtained from the study are ascorbic acid with a concentration of 5% can reduce the browning index of kepok banana by 31%, ascorbic acid with a concentration of 5% can maintain total dissolved carbohydrate content kepok banana as much as 53%, and Aloe extract 10% retain total dissolved carbohydrate content sample is 20%.