Acceptability and Antioxidant Activity Level of Shredded Banana Flower-Chicken Meat

Novidiyanto, Novidiyanto; Enardi, Ori Pertami; Devriany, Ade; Pratiwi, Auronita Puspa; Airuni, Musrifa

doi:10.20473/amnt.v4i4.2020.299-306

Cited by 11 publications

(5 citation statements)

References 12 publications

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“…Previous research related to the quality of fish floss with banana blossom as the main ingredient and the results can be concluded that the use of banana blossom in making shredded is included in the good category [16]. Shredded banana chicken meat has a good acceptability [17]. A similar study related to banana blossom fortification in the manufacture of fish floss from small tuna (Euthynnus affinis) was also conducted by Kartikaningsih et al [18].…”

Section: Organolepticmentioning

confidence: 92%

Banana blossom addition to increase food fiber in tuna (Thunnus sp.) floss product as functional food for degenerative disease’s patient

Hardoko

Suprayitno

Sulistiyati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Tuna (Thunnus sp.) is a high-economic fish that is most sought after in the Indonesian seas. Tuna has good nutrition for the human body, content such as high protein, vitamin and mineral content, and has a delicious taste, so this fish can be diversified. One of the products is fish floss that can be used as functional food. This study aims to determine: (1) determine effect of banana blossom addition in fish floss to organoleptic parameter (2) determine effect of banana blossom addition in fish floss to peroxide value and water content. The method used in this study is an experimental method with an experimental design in the form of a simple Completely Randomized Design (CRD). The independent variables in this study were the concentration of banana blossom 30%, 50%, and 70% while the dependent variables were organoleptic, water content and peroxide value. The best fortification of banana blossom is 70% with organoleptic score of appearance 5.178; scent 4.922; texture 5.078; and taste 4.944. The peroxide value in the tuna floss product with 70% banana blossom concentration is 0.578 meq/kg and water content 13.33%.

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Section: Organolepticmentioning

confidence: 92%

Banana blossom addition to increase food fiber in tuna (Thunnus sp.) floss product as functional food for degenerative disease’s patient

Hardoko

Suprayitno

Sulistiyati

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…According to the researchers, banana flower products formed at a 25% level displayed the highest preference in color, taste, aroma, texture, and overall acceptance. Additionally, it showed the highest antioxidant property (53.74% of DPPH radical scavenging activity) (Novidiyanto et al, 2020). However, its extract has also been used in burgers and sausages.…”

Section: Applications Of Banana and Its By‐products In Food Industrymentioning

confidence: 99%

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

Kumari,

Gaur,

Tiwari

2023

eFood

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Bananas are widely popular as a key member of the Musaceae family and also considered a rich source of several nutrients, especially bioactive compounds. Besides, bananas are extensively grown in tropical and subtropical regions and are easily available for various use cases, that is, food industry and health benefits. Other than banana, its by‐products such as peel, pseudo‐stems, leaves, and blossoms are also rich in several nutrients, for example, carbohydrates, protein, dietary fiber, vitamins, and so on. Moreover, their consumption intends to provide several therapeutic benefits, particularly the dietary fiber and phenolic compounds. Furthermore, bananas and their by‐products have been found to possess antimicrobial, anticancer, and antioxidant activities. In spite of countless benefits, these residues are often discarded as waste. Observing these benefits, the current review focuses on the broad range of bioactive chemical and pharmacological elements in bananas and their by‐products. Also, this work focuses on their use in several food industries. As a result of the findings, the presented review reveals several innovative aspects of bananas and their products which can be utilized as a sustainable source of income for the agriculture industry.

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“…It is interesting to note that in meat production, banana inflorescence has been combined with chicken flesh to create shredded banana inflorescence-chicken meat [ 66 ]. The researchers discovered that the products created with the assistance of inflorescences at a level of 25% had the highest preferences in terms of scent, taste, texture, color, and general acceptance.…”

Section: Banana Inflorescencementioning

confidence: 99%

The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development

Zou

Tan

Zhang

et al. 2022

Foods

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Bananas are among the world’s main economic crops and one of the world’s most-selling fresh fruits. However, a great deal of waste and by-products is produced during banana harvesting and consumption, including stems, leaves, inflorescences, and peels. Some of them have the potential to be used to develop new foods. Furthermore, studies have found that banana by-products contain many bioactive substances that have antibacterial, anti-inflammatory, and antioxidant properties and other functions. At present, research on banana by-products has mainly focused on various utilizations of banana stems and leaves, as well as the extraction of active ingredients from banana peels and inflorescences to develop high-value functional products. Based on the current research on the utilization of banana by-products, this paper summarized the composition information, functions, and comprehensive utilization of banana by-products. Moreover, the problems and future development in the utilization of by-products are reviewed. This review is of great value in expanding the potential applications of banana stems, leaves, inflorescences, and peels, which will not only help to reduce waste of agricultural by-product resources and ecological pollution but will also be useful for the development of essential products as alternative sources of healthy food in the future.

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Acceptability and Antioxidant Activity Level of Shredded Banana Flower-Chicken Meat

Cited by 11 publications

References 12 publications

Banana blossom addition to increase food fiber in tuna (Thunnus sp.) floss product as functional food for degenerative disease’s patient

Banana blossom addition to increase food fiber in tuna (Thunnus sp.) floss product as functional food for degenerative disease’s patient

Banana and its by‐products: A comprehensive review on its nutritional composition and pharmacological benefits

The Valorization of Banana By-Products: Nutritional Composition, Bioactivities, Applications, and Future Development

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