The Nutritional Value of Fermented Banana Peels using Different Levels of Palm Sap

Koni, Theresia Nur Indah; Foenay, Tri Anggarini Yuniwaty; Sabuna, Cystke; Rohyati, Eny

doi:10.23960/jipt.v9i1.p62-71

Cited by 6 publications

(10 citation statements)

References 2 publications

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“…The increase in PSL, caused reducing in ash content. This is different from the results of research by Koni et al [8] on fermentation of kepok banana peels with different levels of palmyra sap, increasing of addition of palm sap, could increase ash content in the banana peel silage.…”

Section: Resultscontrasting

confidence: 99%

“…Reddy and Pierson [7] states that the fermented enhances or creates a unique taste, changes the texture properties, and improves nutritional quality and digestibility. The decrease in crude fiber can be done through the fermentation process, as reported from 18.71 to 11.55 after being fermented with palm sap [8], fermented with EM4 from 12.36 to 10.92% [9], from 18.71 to 12.02% after being fermented for 6 days with 10% goat rumen fluid [10].…”

Section: Introductionmentioning

confidence: 99%

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Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

Koni¹,

Marambandima²,

Foenay³

2023

Advances in Biological Sciences Research

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Kepok banana peel is one of the potential feedstuff because of its availability and eases to obtain. However, the fiber content in banana peels was high and resulted in a limitation of its usage. Fermentation can reduce the crude fiber, and the process requires soluble carbohydrates such as palmyra sugar liquid. Therefore, a study were necessary conducted to assess the nutritional changes of fermented kepok banana peels added with different levels of palmyra sugar liquid. A Completely Randomized Design (CRD) consisting of 4 treatments and 5 replications was used in this study. The treatments were P0: kepok banana peel without palmyra sugar liquid, P2: Kepok banana peel using 2% palmyra sugar liquid, P4: fermented kepok banana peel with 4% palmyra sugar liquid, and P6: kepok banana peel fermented with 6% palmyra sugar liquid. The variables observed were dry matter, ash content, crude protein content, crude fat, and crude fiber. The results showed that level of palmyra sugar liquid had no significant effect (P > 0.05) on dry matter and crude fat content. However, it had a very significant effect (P < 0.01) on the ash, crude protein, and crude fiber content. Level of 6% palmyra sugar liquid was able to produce kepok banana peel silage which is high in crude protein, crude fat, but has lowest crude fiber content. It can be concluded that the usage of palmyra sugar liquid was able to improve the quality of banana peel silage and the addition 6% of palmyra sugar liquid has high value of protein, crude fat, and the lowest value of crude fiber.

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Section: Resultscontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

Koni¹,

Marambandima²,

Foenay³

2023

Advances in Biological Sciences Research

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“…Utilizing dragon fruit peel waste in the food business has gained popularity recently, notably for the creation of beneficial foods and drinks. This is consistent with the rising trend of consumers who are concerned about their health and the environment [6]. The food sector produces a lot of banana peel waste, which has the potential to be used in a variety of ways.…”

Section: Introductionsupporting

confidence: 74%

Potential use of food waste in food processing to add nutritional value

Kusumasari,

Syabana,

Pamela

et al. 2024

E3S Web Conf.

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Every year the waste from leftover food increases. Based on the United Nation Environment Program (UNEP) in 2021, 20.9 million tonnes of food waste is produced per year. One of the largest contributors to food waste in Southeast Asia is Indonesia. Most of the waste is generated from the household sector. Examples of food waste generated by the household sector are fruit peels, eggshells and bones. Fruit peels contain good nutrition for the body, such as starch, fiber, polyphenols, etc. Banana peel has a calcium content of 715 mg/100 g and a high starch content of 10.32%. Durian peel contains a lot of lignin, cellulose and starch. Red dragon peel has the potential to be developed as an antioxidant source. Red dragon peel is rich in polyphenols and antioxidants. Eggshell and bone waste has a high content of calcium which is good for health. Duck eggshells contain 10.11% calcium, 6.41% chicken eggs and 9.69% quail eggs. Judging from the nutritional content, food waste such as fruit peels, egg shells and bones have the potential to be used as additives in food processing to increase the nutritional value.

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“…Helda and Sabuna (2012) found that using 15% palmyra sap in the fermentation of goat and chicken feces increased the crude protein content and reduced the crude fiber content from 13.7% to 15.8% and from 8.01% to 6.96%, respectively. Similarly, Koni et al (2021), reported that the crude fiber content of banana peels decreased from 18.7% to 11.6% after 6 days of fermentation with 20% palmyra sap. In addition to carbon sources, the fermentation process requires protein sources, such as non-protein nitrogen, which can be used by microorganisms.…”

Section: Introductionmentioning

confidence: 88%

The Use of Urea and Palmyra Sap (Borassus flabellifer) on the Characteristics and Nutrient Composition of Fermented Rice Bran

Koni¹,

Foenay²,

Vertygo³

2023

AAVS

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Rice bran is a viable feedstuff, but its use in non-ruminant feed is limited due to its high crude fiber content of 14-16%. One of the methods to reduce crude fiber is through anaerobic fermentation, which requires carbon from soluble carbohydrates such as palmyra sap and nitrogen from Non-Protein Nitrogen such as urea. This experiment aimed to evaluate the fermentation characteristics and nutrient content of rice bran fermented anaerobically for six days. This experiment used a Completely Randomized Design with four treatments and four replications. The treatments included rice bran without palmyra sap and urea (T0), rice bran with 2% urea (T1), rice bran with 10% palmyra sap (T2), and rice bran with 2% urea and 10% palmyra sap (T3). Urea was added at 2% of the rice bran weight, while palmyra sap was added at 10% of the dry matter of rice bran. Fermentation characteristics were measured by pH, NH3, and lactic acid levels, while nutrient content was measured by dry matter, crude protein content, crude fiber, calcium, phosphorus, NDF, ADF, and lignin. The data obtained were analyzed using Analysis of Variance followed by Duncan Multiple Range Test (DMRT). The result showed that addition of urea, palmyra sap and their mixture had a significant effect (P<0,05) on the value of pH, NH3 and lactic acid. Treatment T2 had the lowest values of pH and NH3 but had highest lactic acid. Additionally, the use of urea, palmyra sap and their mixture had a significant effect (P<0.05) on the value of dry matter, crude protein and crude fiber content of rice bran. Treatment T3 had the lowest dry matter and crude fiber content, but the highest crude protein content. The use of urea, palmyra sap and their mixture had a significant effect (P<0.05) on NDF, ADF and lignin. Treatment T3 resulted in the lowest content of NDF and ADF. In conclusion, the usage of 10% palmyra sap (T2) resulted in the lowest pH but the highest lactic acid production, while 2% urea and 10% palmyra sap (T3) had the highest crude protein and decreased the value of crude fiber, NDF and lignin of rice bran.

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The Nutritional Value of Fermented Banana Peels using Different Levels of Palm Sap

Cited by 6 publications

References 2 publications

Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

Nutrient Content of Banana Peel (Musa paradisiaca) Fermented at Different Levels of Palmyra Sugar Liquid Addition

Potential use of food waste in food processing to add nutritional value

The Use of Urea and Palmyra Sap (Borassus flabellifer) on the Characteristics and Nutrient Composition of Fermented Rice Bran

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