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The purpose of this study is to investigate the nutritional content of two varieties of bananas, namely Karpuravalli and Cavendish, which underwent different vegetative growth procedures during their cultivation. Methodologies and Instruments for Research: For the purpose of determining the nutrient profile of one hundred grammes of Karpuravalli bananas that were purchased from a neighbouring store, a number of different techniques are utilised. A total of one hundred grammes of cavendish bananas that were grown in a vegetative condition were examined to determine the amount of nutrients that they contained. Twenty samples of bananas were collected and analysed for each of the groups, with twenty samples coming from Cavendish and twenty samples coming from Karpuravalli respective. Using a variety of techniques, twenty samples were taken from each of the groups, reaching a total of forty samples. These samples were analysed for carbohydrates, sugar, proteins, and dietary fibre. The calculation of the G power was carried out with a sample size constituting eighty percent. At various stages of ripening, the results demonstrate that the nutritional density of cavendish bananas produced vegetatively was lower than that of Karpuravalli banana samples. This was the case regardless of the degree of ripening. There is a strong relationship between the p-values of many nutritional parameters, including carbohydrates (p=0.004), dietary fibre (p=0.003), sugar (p=0.005), and protein (p=0.001). In terms of carbohydrates and sugar, there is a statistically significant difference between Karpuravalli and cavendish banana. The significance value for carbohydrates and sugar is 0.003 (p<0.05), while the significance value for dietary fibre is 0.002 (p<0.05). Furthermore, the significance value for protein is 0.001 (p<0.05). Conclusion: According to the findings of the study, the genetic composition and size of Karpuravalli bananas caused them to be physically larger and more productive than cavendish bananas that were grown through vegetative means. [ABSTRACT FROM AUTHOR]

For the purpose of this investigation, we will generate Cavendish bananas by employing the novel vegetative propagation method, and then we will evaluate the nutritional content of these bananas in comparison to that of Nendran bananas. Materials and Methods of Procedure: It is possible to determine the nutritional value of one hundred grammes of Nendran bananas that were purchased from the Saveetha shop by employing a number of different ways. An evaluation was performed on one hundred grammes of a cavendish banana that had been grown in a vegetative environment in order to ascertain the nutritional content of the banana. The bananas that were collected from Cavendish and Nendran were each twenty in number (totaling twenty samples). To determine the levels of carbohydrates, sugar, proteins, and dietary fibre in a total of forty samples, twenty samples were taken from each of the groups, resulting in a total of forty samples. At a percentage of eighty percent, the G power calculation was performed for the sample size that was provided. In accordance with the findings as a whole, the nutritional content of Nendran banana samples at various stages of ripening was shown to be higher than that of cavendish bananas generated by vegetative means. Significant P-values were found for carbohydrates, dietary fibre, sugar, and protein, with the relevant values being 0.002, 0.005, 0.001, and 0.003 respectively. Based on the results of the significance tests, it can be concluded that there exists a significant discrepancy between the two groups, as evidenced by the P value of 0.000 (p value less than 0.05). There are statistically significant differences between Nendran and Cavendish bananas in terms of carbohydrates and sugar, with a significance value of 0.001 (p<0.05). Additionally, there are significant differences in terms of dietary fibre, with a significance value of 0.003 (p<0.05), and protein, with a presence of 0.002 (p<0.05). Conclusion: As a consequence of its size and genetic make-up, the Nendran banana might be considered more productive than the cavendish banana, which is grown by vegetative means. This conclusion is drawn from the findings of this study. [ABSTRACT FROM AUTHOR]

Natural fiber reinforced polymer matrix composite is one among the rapidly developing sector in material engineering industry. The most salient feature of natural fiber reinforced polymer is that they are recyclable, less polluting and are economically feasible. India being the leading producer of banana fiber the conversion of it into any useful products aids to reduce wastage of biomass. The source of banana fiber is mainly is banana stem, banana peduncle and banana peel. This banana peel and fiber from the peduncle is powdered and dipped respectively in Epoxy Resin is then mixed Hardener to produce different composites. This paper presents a summary of research work done in the field of banana fiber reinforced polymer composites with special references to the physical and mechanical properties of the composites. [ABSTRACT FROM AUTHOR]

Change is an unavoidable aspect of life, affecting different areas such as product configurations, designs, and characteristics due to evolving environments and customer demands. Adapting to these changes necessitates considering available resources and manufacturing technology. This study aims to utilize locally accessible resources to create roofing tiles that possess desirable properties, while ensuring cost-effectiveness in the manufacturing process. The research focuses on combining Epoxy Resin LY556 and HY951 with bi-directional banana fiber to develop composite material. The properties of the composite were analysed using various techniques, including tensile testing, impact testing, and moisture absorption testing, following ASTM standards. The findings demonstrate that banana fiber-reinforced epoxy composites show promise in low strength applications such as vehicle mud flaps, engine hoods, and dashboards, providing a lightweight and strong alternative to conventional materials mainly synthetic materials. This research showcases the feasibility of developing composite specimens that integrate desirable properties of Epoxy Resin LY556 and HY951 with banana fiber, offering a cost-effective solution for roofing needs. Moreover, the mechanical attributes and potential applications of banana fiber-reinforced epoxy composites pave the way for their utilization in diverse low-strength applications, providing a novel and eco-friendly alternative to conventional materials. [ABSTRACT FROM AUTHOR]

Bilqis MSME Banana and Tempe Chips, established on June 15, 2021, is a business group consisting of homemakers and young women in Banjaragung, Bareng, Jombang, East Java, Indonesia. There are 5 Bilqis members consisting of 2 homemakers and three young women. The products produced by Bilqis MSME are banana chips made from plantains and wrapped in various flavors such as original, sweet, spicy, and tempe chips. However, besides their excellent potential, Bilqis MSME still has problems related to the durability of banana and tempe chips that do not last long or are easy to smell, the high consistency of oil content on banana and tempe chips, and underdeveloped marketing (labeling). The solution method uses a spinner machine for the draining process, spinner machine application training, and product labeling. The result of this program is that the spinner machine can reduce oil content, so the product looks more hygienic and crisper, and increase banana and tempe chips durability. In addition, product labeling makes the product more secure and attractive. [ABSTRACT FROM AUTHOR]

Ambon banana (Musa acuminata AAA) is the mostly consumed banana variety in Indonesia. People only consume the fruit flesh while the peel become waste. Banana peel is a potential prebiotic source because it contains prebiotic polysaccharides like starch. Utilization of banana peel for starch production can reduce waste and increases the economic value of banana. Starch is a common pharmaceutical excipient. Starch can be used as a pharmaceutical excipient when its physicochemical character meets the criteria. Hence, this study aims to pruduce starch from Ambon banana peel and to characterize the starch including water content, ash content, swelling power, solubility, amylose and amylopectin content of starch. The result showed that the yield of starch from fresh Ambon banana peel was 0.67%. The water content of the starch was 18.20%, the ash content was 9.61%, the swelling power was 7.92%, the solubility was 12.04%, the amylose content 82.84%, and the amylopectin content was 17.16%. [ABSTRACT FROM AUTHOR]

Ambon banana is a highly consumed banana variety in West Java. However only the fruit flesh is consumed while the peel generally becomes waste. Banana peels are rich in indigestible carbohydrates which are known to have prebiotic activity. Several varieties of bananas have been investigated for their prebiotic activity, but research on Ambon banana is still limited. This research aims to evaluate the prebiotic activity of Ambon banana peel powder. Ambon peel powder with 1% w/v in concentration was examined for its growth stimulation effect on Lactobacillus acidophilus probiotics. SCFAs production was also analyzed using HPLC. The results showed that Ambon banana peel powder has prebiotic activity with the prebiotic activity score of 13.47. Analysis showed the presence of butyrate, propionate and acetate in the L. acidophilus culture enriched with Ambon banana peel powder. The concentration of butyrate, propionate and acetate were 7.27, 1.32 and 0.23 µg/mL respectively. This study confirmed that Ambon banana peel powder could be an effective prebiotic in increasing the growth of the tested probiotics. [ABSTRACT FROM AUTHOR]

The focus of this research is to study thermal and morphological characteristics of chitosan isolated from banana shrimp shells (Penaeus merguiensis de Man). The production of chitosan was started by isolation of chitin via deproteinization, demineralization, and decolorization processes. Chitin was converted to chitosan by deacetylation process. The characteristics of chitosan produced were compared to the standard chitosan by characterizations using Fourier Transform Infrared (FTIR) Differential Scanning Calorimeter (DSC), and Scanning Electron Microscopy (SEM). The yields of chitin and chitosan obtained were 19.80 and 72.72%, respectively. The degree of deacetylation of chitosan was determined by using FTIR spectroscopy, and the results obtained are 55.34 and 59.22%, for isolated and standard chitosan, respectively. The isolated chitosan was found to have exothermic temperature peak of 307.65°C, while standard chitosan has a peak temperature of 295.50°C. Based on SEM images, a smooth and homogeneous structure was found on the surface of the isolated chitosan and the amorphous sphere structure was observed in the standard chitosan. Characteristics of the chitosan isolated from banana shrimp shells suggest that this product has a potential to be converted into nano chitosan which is useful for biomedical purposes. [ABSTRACT FROM AUTHOR]

Banana peel flour is very beneficial for health due to being rich in fat, minerals, and fiber. The substitution of wheat flour with varying levels (0-40%) of fermented banana peel flour by Rhizopus oryzae on the physicochemical and sensory characteristics of cookies was evaluated. The formulation of each cookie used different levels of fermented banana peel flour by 0, 10, 20, 30, and 40% (F0, F1, F2, F3, and F4), respectively. All formulations showed a higher increase in fat, ash, and fiber content with increasing substitution levels, while protein and carbohydrate content decreased. The substitution level of fermented banana peel flour did not significantly affect the physical characteristics of cookies. Substitution of fermented banana peel flour by 20% provides sensory attributes favored by consumers. The utilization of fermented banana peel flour by Rhizopus oryzae proved to be a potential alternative as an ingredient in the production of nutritious and high-fiber cookies. [ABSTRACT FROM AUTHOR]

Preparation of nanocellulose from red onion and kepok banana (Musa acuminata x balbisiana) peel waste has been carried out by the acid hydrolysis method using sulfuric acid (H2SO4). This study aims to determine the effect of variations in H2SO4 concentration on particle size and nanocellulose morphology of the two materials. The preparation of nanocellulose was carried out in three stages, namely delignification using 10% NaOH, bleaching using 10% H2O2 and isolation of nanocellulose using H2SO4. The variation of sulfuric acid used is 5, 10, 15 and 20%. The characterisations used are X-ray diffraction (XRD) and Scanning Electron Microscopy (SEM). The XRD characterisation results showed that the nanocellulose crystalline phase from red onion peel was present at an optimal concentration of 20% H2SO4 and from kepok banana peels at an optimal H2SO4 concentration of 5%. The results of SEM characterization showed that the nanocellulose morphology of the two materials was relatively lumpy. [ABSTRACT FROM AUTHOR]

Indonesia is now one of the main destinations for the banana distribution network. Previous research related to the use of banana barks has opened up opportunities and potential for the development of functional product designs, which in turn facilitates the downstream process of cross-institutional multidisciplinary collaborative research concepts in the Banana Smart Village (BSV) sustainable program. This paper focuses on examining the zero-waste concept in utilizing banana barks into functional and craft products through a Product Design approach. The outputs of this research activity consist of the process of documenting the processing of banana barks into functional craft products and the assessment of zero waste concept in post-harvest training activities for local villagers related to production capacity, knowledge transfer process, and work efficiency. [ABSTRACT FROM AUTHOR]

This study's primary goal is to identify the accumulation of heavy metals in the bones and tissues of Yellowtail Scads fish (Atule Mate) from two separate sites in the Kemaman region of Malaysia. Metals under study were (Cu, Zn, Fe, Pb and Cd). Before further examination, the fish bone and flesh were separated. The amount of moisture in both samples were assessed by a 24-hour drying procedure in an oven set to 105°C. Moisture content was determined to be between 70% and 77 percent water. After a three-hour digestion process in oven at 120°C, samples were examined for the presence of heavy metals using an atomic absorption spectrophotometer (AAS). Lead (Pb) and Zinc (Zn) concentrations were the highest in the fish bone. The fish bone sample from Kijal had the highest readings of lead (Pb) and zinc (Zn), which were 43.152 ppm and 130.237 ppm, respectively. Since lead (Pb) revealed high contamination, sieved banana peel (BP) was manufactured as a treatment method and employed as an adsorbent to remove lead. In order to determine the effectiveness of banana peel to accomplish enough removal, three separate parameters; adsorbent concentration, contact time, and pH were examined. The outcomes indicate that several parameters affect the adsorption process differently. For lead (Pb), the optimal conditions were 0.5g of adsorbent, 10 minutes of contact time, and a pH of 7 (neutral). Due to the characteristics of the metal ion and the selectivity of the adsorbent during the adsorption process, the maximum removal efficiency obtained under the aforementioned conditions was 96.67 percent. [ABSTRACT FROM AUTHOR]

Research has been conducted on testing to improve the function of edible coating of chitosan and pectin of banana peel as a preservative for cut flower cabbage at room temperature. One of the functions of edible coatings is to help extend the shelf life of food products, especially fresh food products (FCP) such as fruits, vegetables, meat and fish. This is because FCP usually has a short shelf life due to metabolic changes in product wound tissue that can increase product damage and spoilage. Consumers are also getting smarter in sorting food from a visual perspective, so there are many cases of food wasted due to the network of these materials that undergoes decay due to injuries during harvesting, storage and distribution. Cabbage is a vegetable that is easily perishable, so it needs to be preserved by means of an edible coating. In this study, weight loss, pH value, total dissolved solids (TPT) and vitamin C levels were tested on cauliflower which had been applied with edible coating to determine the effect of coating on maintaining quality and shelf life at room temperature. Banana peel pectin and a mixture of chitosan are the main ingredients in this edible coating. Pectin and chitosan solutions were mixed at various ratios between 1%, 2% and 3% and variations of chitosan 1%, 1.5% and 2% at room temperature storage with 3 replications. The purpose of this study was to determine the effect of edible coating on the shelf life and quality of cauliflower. The best treatment was found in the A3B2 treatment with a concentration of 3% pectin and 1.5% chitosan. [ABSTRACT FROM AUTHOR]

The need for bone implants in Indonesia is increasing due to the high number of accidents that occur. However, only metal and non-porous bone implants are available. Hydroxyapatite (HA)-based porous 3D bone replica is one of the candidate bone implant materials that has similarities to the original bone. One technique for making porous HA-based bone implants is the sacrified method. The purpose of this study was to make porous hydroxyapatite-based bone implants using banana peels as a pore-forming agent in accordance with bone implant standards and to examine the chemical and physical characteristics of the resulting bone implants. The fixed variables in this study were the stirring speed and the addition of distilled water, while the changing variables were the addition of HA (20 grams and 25 grams) and the addition of pectin (0.1 grams and 0.2 grams). The experiment was started by mixing HA and aquadest and then stirred to form a slurry. Then it is printed in a mold and after that it is baked and sintered. The results obtained are porosity 16.24% – 20.57%, with a pore size of 50-200 µm. And has a density of 2.494 – 2.63 gr/cm3 with a shrinkage of 30.03-35.99%. [ABSTRACT FROM AUTHOR]

Kepok Banana Peel, derived from Musa paradisiaca L, stands out as a common waste material frequently encountered in Indonesia. Nata de musa, a potential alternative food derived from processed Kepok banana peels, serves as a substitute for nata de coco. This study aimed to identify the optimal duration and concentration of Acetobacter xylinum bacteria in the fermentation process of Kepok banana peels, focusing on the thickness and crude fibre content of nata de musa. Employing an experimental research approach with a quantitative method, the fermentation occurred over 4 days, 8 days, 12 days, and 16 days, using varying concentrations of Acetobacter xylinum (20 mL, 40 mL, and 60 mL). The research findings indicate that a concentration of 60 mL of Acetobacter xylinum and a fermentation duration of 12 days represent the most effective treatment, resulting in the optimal nata de musa thickness of 1.75 cm and the finest crude fibre content of 7.39%. [ABSTRACT FROM AUTHOR]

This study focuses on the design and development of a process for extracting high-quality natural fibers from banana pseudo stems. While manual extraction of banana fiber results in good-grade fiber, it is time-consuming and incurs high labor costs with low output. Mechanization is identified as the optimal solution for efficient banana fiber extraction. Existing equipment for banana fiber extraction is manual and unsuitable for large-scale production. Given how straightforward the mechanism is, anyone can operate the device thanks to its simple design. Blade, belt, and pulleys, as well as the motor and roller shaft, are the main parts used. This model can be used to remove the fiber from banana stems in the textile industry. This project addresses these challenges by introducing a specialized machine for extracting banana stem fiber, offering a user-friendly and efficient solution for the fiber industry. [ABSTRACT FROM AUTHOR]

The Banana plant is extremely versatile and every part of the plant can be used. India, the top banana producer in the world, generates more than 33 million tonnes of fruit annually. This also creates over 80 million tonnes of biomass waste that is not utilized properly. This biomass adds to existing environmental pollution is also a cost that the farmers need to bear in order to clear it from their field before the next plantation. The Pseudostem of the banana plant has bast like fibers and they can be extracted using manual as well as chemical methods. These types of natural fibers can turn into various useful products like mats, furniture, cutlery, clothes, carpets, hair extensions, compost, fabric, Paper, etc. This work focuses on the development of various such composites, products and other possible application of banana fiber in various other industries as a sustainable material. [ABSTRACT FROM AUTHOR]

Mild steel is widely used in industries. So, it is very important to keep the metal in pristine condition. One of the ways is by using the acid-cleaning method which also leads to the acid stripping of the metal. Thus, corrosion inhibition is deployed which forms a barrier between the metal and the acidic environment. In this study, Musa Acuminata is chosen as the basis for the corrosion inhibitor. The concentration of the corrosion inhibitor, the soaking temperature, and the time of soaking have been kept constant at 500 ppm, 70°C, and one hour. Corrosion inhibition efficiency is recorded at 32.74 percent. Three types of additives are added to the inhibitor namely potassium iodide, potassium chloride, and potassium bromide. As a result, the maximum inhibition efficiency increased to 47.69 percent. The majority of the synergism effect has shown a positive increment of efficiency up to 15 percent compared to the usage of Musa Acuminata alone. The surface coverage increases following the addition of halide ions into the system. In a conclusion, the corrosion inhibitor is capable to reduce the corrosion rate in the high-temperature setting. This finding has also been amplified by the addition of halide ions into the system. [ABSTRACT FROM AUTHOR]

This study aims to assess the distribution of Sooty-headed Bulbul in several habitat types, its population density in agricultural habitats, types of feed, and the adaptive strategy of species so that they can survive and thrive in North Sulawesi. The research was conducted from March 2019 to September 2020 on the main island of North Sulawesi province. Species distribution survey was carried out in several types of habitats, including primary and secondary forests, mangroves, shrubs, forest edges, coconut plantations, teak plantations, seasonal crop agriculture (corn, cassava), bamboo groves, grasslands, rice fields, rural, and even urban areas. The surveys were conducted at 06.00-07.00 by inventorying the number of encounters with species during observation in that habitat typestyle. Plots were established in line transects 1000 m in length and 20 m in width. Observations were repeated three times. Encounter frequency from the average number of individuals during the survey was categorized into ++++ (>3), +++ (2-3), and + (<2). The density of individuals in agricultural areas was conducted through surveys with line transect plots 49,400 m long and 20 m wide. Food types were observed ad libitum by observing and identifying the types of food consumed by Sooty-headed Bulbul during the observation. The adaptive strategy of the Sooty-headed Bulbul was observed through interactions with other species and the level of resistance to human activities. The results showed that this species can be found in primary and secondary forest habitats, mangrove forests, shrubs, forest edges, coconut plantations, teak plantations, seasonal crop agriculture (corn, cassava), bamboo groves, grasslands, rice fields, rural areas, and even urban areas. Surveys in agricultural habitats found as many as 192 individuals/km2. Sooty-headed nightingales use a wide variety of food. The ability to adapt to various types of food is an important factor in maintaining and increasing its population. In North Sulawesi, many types of fruits, especially papaya and banana, are quite abundant in agriculture/plantations, thus providing a large source of food for the needs of this species. In their activities, Sooty-headed Bulbul often joins or forms alliances with other species that are found to be closely related to human activities. The results show that Sooty-headed Bulbul can utilize various types of habitats, and various types of food, and have adaptive strategies towards other species and proximity to human activities that allow them to survive and thrive in North Sulawesi. [ABSTRACT FROM AUTHOR]

The purpose of this study is to investigate the effects of using new banana fibre and aluminium oxide as natural fillers in glass fibre reinforced polymer (GFRP). Substances and Techniques: Using a hand lay up approach, we create polymer composites in three groups (two experimental and one control). Twenty samples were taken from each group. The hardness is tested using a Barcol Hardness Machine, while tensile strength is determined by a Universal Testing Machine (UTM) (BMU). Tensile strength is measured using ASTM-D638 and hardness is measured using ASTM-D785. There were sixty people in total in the sample. G power test was performed to determine the optimal sample size for each group; these values were 80%, 5%, and 95%, respectively. Using SPSS-V26, we found that the findings were statistically significant at the 0.000 p0.05 level. The tensile strength of GFRP reinforced with aluminium oxide and unique banana fibre was found to be substantially greater than that of GFRP. In comparison to GRFP, the unique banana fibre GRFP and aluminium oxide blended material's hardness was noticeably greater. Results showed that compared to untreated GFRP, the tensile strength and hardness of composites made with alkaline-treated natural fillers such as aluminium oxide and unique banana fibre were significantly improved. [ABSTRACT FROM AUTHOR]

Synthetic plastic is difficult to disintegrate quickly, making it an environmental issue. The alternative solution is to produce bioplastics based on banana peel starch using polyvinyl alcohol as a matrix and cellulose fiber from oil palm empty fruit bunches (OPEFB) as reinforcement. This study aims to analyze the rate ofbiodegradation and mechanical properties ofbioplastics based on banana peel starch and PVA with the addition of OPFB fiber reinforcement with cellulose fiber variations of 0%, 2%, 4%, 6%, and 8%. Based on the study's results, the percentage of degradation with the fastest treatment was without the addition of cellulose fiber variations, with an average weight loss percentage of 31.2% on day 3, 36.3% on day 6, and 44.9% on day 9. The addition of OPEFB cellulose fiber causes the biodegradation rate to be slower because OPEFB cellulose is hydrophobic. In testing the mechanical properties, the highest tensile strength was the addition of 8% cellulose fiber with a tensile strength of 3.6 MPa, a strain at break of 22%, and a modulus of elasticity with a percentage value of 16.1 MPa. The mechanical property values obtained indicated that OPEFB cellulose fiber could improve the mechanical properties of the biocomposite. This result informs that the OPEFB fiber-reinforced banana peel starch/polyvinyl alcohol hybrid biocomposites could have the potential for food packaging materials. [ABSTRACT FROM AUTHOR]

The use of natural coagulant as an alternative coagulant, compared to chemical coagulant are due to environmentally friendly, readily available, cost effective and easy to find in the community. Banana peels and papaya seeds are usually considered as waste which these wastes are maybe useful in improving the quality of river water. Therefore, this study aims to evaluate the effectiveness of banana peels and papaya seeds for river water turbidity removal in which Sungai Langat was used as water sample. Using a simple synthesis process, a natural coagulant derived from banana peels and papaya seeds was created in a powder form. The pH, coagulant dosage, and extraction solvent are the variables that varied in the jar test experiment and based on the decrease in turbidity, the effectiveness of natural coagulants was evaluated. The treatment of river water using banana peels coagulant was found to be most effective at p. 4 while papaya seeds at p. 12, with the optimum dose of both coagulants was 180 mg/L. Banana peel coagulant recorded the highest removal percentage of 95.76 % from the initial turbidity of 107 NTU. Meanwhile, the removal percentage of papaya seed coagulant was 94.35 % from the initial turbidity of 110 NTU. A comparison of the use of this alternative coagulant was made with aluminium sulphate (alum). Alum recorded a lower turbidity removal percentage which was 75.66 % at p. 12. The most effective solvent to synthesis banana peels and papaya seeds was sodium hydroxide (NaOH) with a concentration of 2 M. Results showed the possibility and effectiveness of using alternative coagulant in the water treatment process and both natural coagulants (i.e., banana peels and papaya seeds) can enhance the coagulation activity as a green modification approach. [ABSTRACT FROM AUTHOR]

The high beta carotene concentration and health benefits of tongka langit bananas make them a popular addition in processed food products, such as yoghurt, which helps lengthen shelf life and diversifies processed tongka langit bananas. The purpose of this research was to identify the optimal concentration of tongka langit banana puree for manufacturing high-quality yoghurt. This study employed four concentrations of tongka langit banana puree: 0%, 10% 20%, and 30%. The results indicated that The 20% tongka langit banana puree was the optimal concentration for generating high-quality and preferred tongka langit banana yoghurt. Tongka Langit banana yoghurt containing a 20% concentration of puree had 0.03% ash, 3.33% protein, 2.66% fat and 1.07% lactic acid. The yoghurt was slightly liked (2.43) for its yellow color (3.07), slightly liked (2.47) for its thick texture (2.93), slightly liked (2.58) for its sour taste (2.97), slightly liked (2.38) for its acidic aroma (2.73), and overall was somewhat preferred (2.58). [ABSTRACT FROM AUTHOR]

Solar energy is considered as alternate to fossil fuel for drying process. Banana powder is being used as a food material. The processing of raw banana requires drying to reduce the moisture content below 35% and is generally got in open sun drying. In this work an economical, low-cost indirect type solar dryer is designed to dry the banana. The dryer consists of a solar flat plate collector with dimensions 1.5m x 0.68m x 0.15m with V corrugated absorption plates, drying chamber and chimney for exhaust air. The trays are fixed inside the drying chamber. The dryer is also incorporated with an electric coil to which power is supplied externally, which can be used after day time. Experiments are conducted to study the drying characteristics of banana slices. Analysis for drying of bananas shows the final moisture content in the banana slices less than 35% is achieved. The collector efficiency is found out to be 49.11%, 44.48% and 24.41% respectively and drying efficiency of banana slices is found to be 73%, 69% and 22.5% for three samples respectively. Temperature and humidity of air as well asair velocity is an important factor for improving drying rate. [ABSTRACT FROM AUTHOR]

This research aims to removes dyes from waste water by adsorption using banana peels. The conduct experiment done by banana powder and banana gel to compare between them and find out which one is the most efficient in adsorption. Studying the effects different factors on adsorption material and calculate the best removal efficiency to get rid of the methylene blue dye (MB). [ABSTRACT FROM AUTHOR]

Banana is one of the crops listed under the multilateral system in Annex I FAO. The Province of Yogyakarta has a banana germplasm garden located in Giwangan, City of Yogyakarta. This banana germplasm is very diverse. Some collections were obtained through donations from abroad and exploration carried out in several places in Indonesia. One of them comes from Yogyakarta province which is not yet known for its morphological characteristics or other advantages. This study aimed to determine the genetic diversity of Yogyakarta's banana germplasm based on its morphological characteristics. Morphological characterization has been carried out since 2016 in the Giwangan banana germplasm garden. Characterization was carried out on 31 local banana accessions from Yogyakarta. Observations were made on 48 banana characters based on the banana descriptor guidelines from the International Plant Genetic Resources Institute (IPGRI). The results of color clustergram visualization analysis showed that based on the genotype, the diversity of Yogyakarta banana accession was grouped into 4 clusters, namely group 1 consisting of 12 banana accessions, group 2 consisting of 11 banana accessions, group 3 consisting of 5 banana accessions and group 4 consisting of 3 banana accessions. The main group determinant characteristics were the appearance of leaf's upper surface character, the presence of male flowers, the presence of hermaphrodite flower which have more dominant visualization colors than others. The color clustergram visualization will make the easiest and most effective character selection by using color contrast between groups. [ABSTRACT FROM AUTHOR]

As a country with a high diversity of bananas, various banana cultivars and even the wild Musa species can be found in Indonesia. Based on the evidence of previous discoveries, it is estimated that the sources of origin for the diversity of bananas came from Indonesia because the natural hybridization between Musa species occurred thousands of years ago in the territory of Indonesia. However, until now, only a few commercial banana cultivars are on the market compared to the diversity of Indonesian banana cultivars. Many local banana cultivars have the potential to be developed both for fresh consumption and for the processed food industries. The limited distribution area of local banana cultivars is caused by the lack of knowledge of local cultivars and the lack of promotion and support from national development programs. Several steps can be carried out by exploring or collecting local cultivars, followed by evaluating the superior characteristics of the local cultivars. Several selected cultivars were introduced to the farmers through an on-farm conservation program, that is, planting several local cultivars onto farmers' lands and allowing farmers to choose the desired cultivar based on the desired characteristics. Furthermore, the selected cultivar is registered as a new banana cultivar to be developed nationally. Support for mass planting materials propagation is required after a local cultivar is established as a new cultivar. Equally important is to include local banana cultivars as components in the development programs to support national food security. [ABSTRACT FROM AUTHOR]

Banana breeding is an attempt to tackle productivity problems caused by disease. However, the hybridization breeding scheme is challenging as bananas possess some reproductive barriers, as the edible or cultivated bananas are mostly seedless and possess parthenocarpy traits. In contrast, wild bananas, as the ancestor, are seeded, resulting in a low seed set or no seed if using cultivated bananas for improvement. In this study, we aim to gather information on the reproductive compatibility of bananas and focus on wild and cultivated bananas from various ploidy and subgroups. We observe the compatibility of our banana collections from 2009 to 2019 by the success rate of hybridization and the number of seeds produced. The most successful hybridizations were the ones that involved wild bananas, either as female, male, or both parents. However, the self-crossing of wild bananas indicated a lower seed yield than the outcross. The ploidy levels on cultivated bananas impacted the hybridization success. In addition to the effect of genome constitution, the subgroups also play a role in hybridization. In this study, wild banana Musa acuminata var. malaccensis, Musa acuminata var. zebrina, and Musa balbisiana and cultivated banana Rejang are mostly compatible as male and female parents with other bananas. [ABSTRACT FROM AUTHOR]

In vitro conservation is suitable for vegetatively propagated crops, including banana to avoid genetic erosion of germplasms. This study aimed to identify the response of banana explants cv. Barangan to dehydration and freezing during cryopreservation for long-term storage. In this study, optimization of dehydration was carried out followed by optimization of loading prior to freezing, thawing, deloading, and recovery. The explants used were apical shoots and highly proliferating meristems (HPMs). Firstly, apical shoots were dehydrated with PVS2 solution for 0, 10, 20, 30, and 40 minutes. In the next experiment, they were loaded with LS solution for 0, 10, 20, and 30 minutes. To optimize cryopreservation success, HPMs were used as the explants. They were induced by BA (50 or 100 µM) or TDZ (0.5, 1, or 2 µM), and combined treatment between BA 50 µM and TDZ 0.5 µM. The HPMs were loaded in LS solution for 20 and 40 minutes and then dehydrated with PVS2 solution before immersion in liquid nitrogen. The results showed that duration of dehydration in PVS2 solution reduced the survival and growth rate of banana explants. Loading treatment could increase the number of shoots after dehydration treatment. The best loading treatment was 20 minutes for apical shoot explants. The BA 50 µM was better to induce HPMs. HPMs were better used as the explants for cryopreservation than apical shoots with high survival rate (80–100%), but their regrowth was inhibited. Droplet-vitrification technique is expected to increase the success of cryopreservation. [ABSTRACT FROM AUTHOR]

Edible bananas evolution is thought to be the result of sterility and parthenocarpy. Sterility implies a failure of seed development and consequently, no fruit formation is offset by parthenocarpy and results in fruit development. Meanwhile, wild banana species is inedible because it produces seeds due to pollination. Without pollination, a wild banana would not set seed and result in no fruit development which is knowns as non-parthenocarpy. Since the wild banana relatives must be the ancestors of the seedless edible bananas, then the parthenocarpic trait must be originated from the wild relatives. The parthenocarpic gene in bananas has been implicated experimentally even though no marker has been identified. The screening for parthenocarpic genotypes of wild bananas should not be a difficult task, yet it has never been reported. In this study, we screened 20 accessions of wild M. acuminata i.e., 16 accessions subsp. malaccensis, three accessions var. breviformis, and an accession var. rutilifes that grow in Cibinong Botanical Gardens and Soekarno Science and Technology Park, Cibinong. Early emerging flower buds before the first bract opening were bagged using fine insect nets to prevent any pollination. After 70 to 80 days, we did observation on the presence of fruit development and seed set. A parthenocarpic accession showed the present pulp filling the fruits with no seed set. This is the first report on screening and identifying a parthenocarpy accession of wild M. acuminata subsp. malaccensis. The importance of this accession for parthenocarpic gene discovery and further breeding in bananas is implicated. [ABSTRACT FROM AUTHOR]

Gluten-free bread was made of cassava and banana flour with egg white protein addition. The purpose of the study was to evaluate the effects of cassava flour and banana flour combination and the addition of egg white protein (EWP) on the gluten-free bread quality and antioxidant properties. The composite flour used in the study was mixed of 25:75, 50:50, and 75:25 of cassava & banana flour. EWP addition levels were 0, 2.5, 5.0, and 7.5%. The addition of EWP showed a significant effect on the quality of gluten-free bread (volume, specific volume, and textural properties). The highest specific volume of gluten-free bread was achieved by 7.5% EWP addition (1.77–2.04 gr/cm3), lower than wheat bread as a control (3.49 gr/cm3). Banana flour contributed significantly higher specific volume and better textural properties (hardness, springiness, cohesiveness, and resilience) compared to cassava flour. Type of flour composition and EWP addition affected TPC antioxidant activities (DPPH (2,2-diphenyl-1-picrylhydrazyl and ABTS (2,2-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)). A higher banana flour portion gave higher TPC & antioxidant capacities. The EWP addition decreased TPC and antioxidant activities. The highest antioxidant activities (DPPH and ABTS) were on 25:75 cassava: banana flour (3.25 and 3.17 mmol Trolox equivalent/100 g (mmol TE/100 g), respectively), higher than the wheat bread (2.04, and 2.92 mmol TE/100 g, respectively). It can be concluded that the addition of EWP improved the gluten free bread quality, and the banana flour contributed to better antioxidant properties of gluten-free bread compared to wheat bread. [ABSTRACT FROM AUTHOR]

Snack bar as a variant of today's processed food has various types of constituent components. This study aims to determine the sensory characteristics and the feasibility of a snack bar made with cocoa cake and banana chips Tanduk as raw materials. The snack bars were made in three comparison formulas for cocoa cake and banana chips Tanduk, namely Formula 1 (30:70), Formula 2 (40:60), Formula 3 (50:50) and 3 replicates. The sensory testing method used 30 untrained panelists with five parameters (color, texture, taste, aroma, and overall) which were calculated on a hedonic scale. The feasibility of production of snack bar was measured according to the parameters of Break Event Point (BEP), Net Present Value (NPV), Gross Benefit Cost Ratio (Gross B/C Ratio), Payback Period (PP), and Internal Rate of Return (IRR). We found that the three snack bar formulas made from cocoa cake and banana chips Tanduk were not significantly different (p<0.05) for the sensory parameters of color, aroma and taste, while the most preferred sensory test by panelists for texture, taste and overall was Formula 3. The results of the business feasibility calculation show that the product is feasible to run with a BEP value of Rp. 246,525, NPV at an interest rate of 10% is Rp. 118,359, Gross B/C Ratio>1, PP for 2 years and 9 months, and an IRR of 10.94%. [ABSTRACT FROM AUTHOR]

Cake is one of the snacks consumed by various groups of people because it is ready to eat and available in various variants and prices. Plantain var Kapas flour can be processed as soft cake to reduce the use of flour. This research aimed to determine the optimal formulation for making soft cakes from plantain and wheat flour. The research included two stages; preliminary research, which aimed to analyze results and determine the upper and lower limits for the main research through hedonic testing. Furthermore, the main research aimed at the optimal formulation of the soft cake-based banana flour and wheat flour mix using the design expert 11.0 method D-optimal. The program predicted the optimal formulation with the score. Plantain var Kapas flour 14.30%; wheat flour 2.26%; egg white 16.57%; yolk 33.13%; butter 16.57%; sugar 16.57%; cake emulsifier 0.29%; vanillin powder 0.26%; salt 0.04%. The result shows that soft cake has a moisture content of 21,16%; ash content of 1.11%; protein content of 9.68%; fat content of 28.38%; carbohydrate content of 39.74; a texture of 606.63; and a sensory result of a color of 4.03; taste 4,63; flavor 4.60; texture 4.20. Based on the program's optimal formulation, compared with laboratory analysis, it can be proved from the value of desirability (value) with a value of 0.577. [ABSTRACT FROM AUTHOR]

Drying aims to maintain durability by reducing the water content in the product. Ripe plantains have high water and sugar content, so they require special handling. This study dried ripe plantain chips using three rack-type dryers with different characteristics and heating sources. Two dryers used in this study were an electric tray dryer (P2) and a gas-burner type tray dryer (P3) developed by Research Center for Appropriate Technology, and the rest was a commercial electric tray dryer (P1). This experimental study used a factorial randomized design method with two factors: the dryer and the tray's position in the drying rack. The purpose of this study was to evaluate the performance of a pilot plant-scale rack-type dryer with different characteristics and heating sources for drying ripe plantain chips. The research found that the three dryers reduced the moisture content of fresh plantain from 57.9–62.9% to 4.61%–10.34% after becoming dry chips. Analysis of temperature stability and uniformity in the drying chamber during the drying process showed that the gas-burner type tray dryer (P3) was more stable and had a uniform drying temperature compared to the commercial electric tray dryer (P1) and the electric tray dryer (P2). Meanwhile, based on the drying results, the moisture content of the banana chips from the commercial electric dryer (P1) was the highest and significantly different from the other two dryers. The results indicate that all evaluated dryers can dry ripe banana chips with good results. [ABSTRACT FROM AUTHOR]

Postharvest technology for the detection of banana quality and ripeness is developing rapidly, especially non-destructive technology (NDT). However, some NDT technologies require long detection times and expensive instruments. One of the optical-based methods, namely laser light backscattering imaging (LLBI), has recently become popular because it is fast, reliable, effective, economical, and real-time. The purpose of this study was to design and test the LLBI image acquisition system, which has good accuracy in predicting the ripeness of Cavendish bananas. A system has been designed with dimensions of 80 cm×80 cm×80 cm, an angled iron frame equipped with a bridge jack, a 650 nm 5 mW laser, a camera with a focal length of 18–105 mm, and a laptop equipped with digiCamControl software and Fiji ImageJ. The system built has been tested through statistical calculations and obtained >62% of LLBI parameters have a strong correlation with the maturity level. Correlation can build a model with a suitability of 99.44% in predicting the maturity level. From this model, we also obtained 99.42% of the LLBI parameters that affect the maturity level. In addition, direct performance measurement was carried out with the results of 87.63% of the modeling results by real conditions. All test results illustrate that the LLBI system can predict the ripeness of Cavendish bananas with good accuracy. [ABSTRACT FROM AUTHOR]

Banana is a climacteric fruit harvested 100 days after flowering. Improper storage and packaging conditions will accelerate banana ripeness. This study aims to investigate the effect of UV-C irradiation combined with active packaging on the characteristics of two different cultivars of bananas. The two banana cultivars (Musa paradisiaca cultivar "raja bulu" and Musa paradisiaca cultivar "raja sereh") were irradiated by 60 watts UV-C lamp and then packaged in different types of plastic (PP and LDPE). Potassium permanganate was added as an active component. Bananas were stored at room temperature and then analyzed for weight loss, total soluble solids, and total titratable acidity. Analyzes were conducted on days 0, 3, 5, 7, 9, and 11. The combination of UV-C irradiation and active packaging resulted in lower weight loss and was able to delay the increase in total titratable acidity. The treated "raja bulu" cultivar showed lower changes in total soluble solids than the "raja sereh" cultivar. In addition, LDPE plastic showed better results in preventing weight loss, delaying the increase in total soluble solids and total titratable acidity compared to PP plastic. [ABSTRACT FROM AUTHOR]

Banana is a horticulture commodity that is more prone to damage after harvest. Therefore, bananas are processed into intermediate products; flour is an alternative product to increase shelf life and added value. However, a common problem in banana flour production is browning which causes low-quality flour. This research aims to determine the effect of the blanching method and sodium metabisulphite concentration on banana flour quality. The research was conducted using a Completely Randomized Design with two factors, each with three replications. Factor I was three blanching methods (soaking, steaming, and boiling) dan Factor II was four levels of sodium metabisulphite concentration (0%, 0.05%, 0,1%, 0.15%). Data were analyzed using ANOVA and Duncan's Multiple Range Test post hoc test. The experimental parameters included the content of water, carbohydrate, protein, fat, starch, sugar, ash, crude fiber, and organoleptic Test. The result showed a significant interaction (P<0.05) between the blanching method and sodium metabisulphite concentration on the content of carbohydrate, protein, starch, crude fiber, and sugar of banana flour, whereas no significant interaction (P>0.05) on water, fat, and ash content. A combination of the streaming blanching method and 0.1% sodium metabisulphite resulted in improved banana flour quality compared to other combination treatments with the content of water, carbohydrate, protein, fat, starch, sugar, crude fiber, and ash were 2.42%, 88.57%, 3.89%, 0.59%, 43.11%, 2.89%, 4.31%, 1.64%, respectively, as well as 5.62 scores on the organoleptic test. [ABSTRACT FROM AUTHOR]

Stricter environmental protection measures are being enacted with the aim of reducing carbon emissions as public awareness of climate change rises. Renewable resources are created as a result. In this work, Polylactic acid (PLA) is used as a matrix for the fabrication of hybrid composites for sustainability, and jute and sisal fibres are used as reinforcement materials. This paper has been presented for the replacement of harmful synthetics and plastics. The strength of hybrid compound material is enhanced. The composite containing continuous banana and sisal fibers is fabricated by hybridization, loading sequence, and alignment of unidirectional continuous fibers by PLA as it is biodegradable plastic used for binding. The composite is made by using the technique sandwich (PLA-raw fibers-PLA). Fabrication is technically done by using manual hydraulic compression molding method. The maximum tensile and flexural strength of 80Mpa and 93.4 MPa was obtained [ABSTRACT FROM AUTHOR]

The banana (Musa spp.) is a native Indonesian plant with the characteristics of a large herbaceous plant. The height of a banana varies from 1-4 meters, with broad and long leaves. Wild and cultivated bananas can be found on Java Island, including in Kalikuning and the Kaliurang Special Purpose Forest Area (Kawasan Hutan Dengan Tujuan Khusus - KHDTK) Kaliurang - Gunung Merapi National Park. There are 325 banana cultivars recorded in Indonesia, and the diversity of banana species needs to be investigated further because it is a source of germplasm, especially in the Kaliurang research forest area. The research method is descriptive with field observations, identifying the types of wild and cultivated bananas found in Gunung Merapi National Park. The parameters observed were the morphological characteristics of banana plants. The field observations found that there are 12 clumps of banana plants in the Kalikuning area and three clumps of banana plants in the KHDTK area of Kaliurang. The morphological identification of banana species based on banana descriptors from the International Plant Genetic Resources Institute (IPGRI) – INIBAP showed that most of the bananas have Musa acuminata characteristics, except for Musa spp (sample number 6), which showed Musa balbisiana. Bananas in the Kalikuning area were predicted as Pisang Raja (Musa x paradisiaca AAB). Characteristics of banana Pisang Raja are dull (waxy) pseudostem appearance and erect leaf habit. Pseudostem color is green-lighting, watery sap color, petiole canal leaf III is open with margin spreading, petiole margin color is green to red. The shape of the leaf blade base is both sides pointed. The other banana still can not be identified because of the lack of generative phase characteristics. [ABSTRACT FROM AUTHOR]

Indonesia is the center of the diversity of bananas that the wild relatives co-exist with the edible bananas or cultivars. The ploidy information of cultivars and wild relatives is imperative for germplasm management for collection and cultivation as well as breeding programs. However, only a few numbers of Indonesian bananas have been empirically confirmed using cytogenetic approaches such as either chromosome counting or flow cytometry. Hence, such approaches are needed to disclose the genetic properties of banana that grow in Indonesia precisely. Flow cytometry is a method that offers a high throughput and is efficient in determining the ploidy level of a plant. In this study, we determined the ploidy level of banana cultivars and their wild relatives that we collected during period 2009 to 2019. In total, we analyzed 257 accession samples. From this analysis, we observed 69 samples were diploid, 168 accessions were triploid, and 21 accessions were tetraploid. Among wild bananas, 14 wild Musa acuminata accessions and four M. balbisiana accessions were diploid. Interestingly, 'Siem', 'Barangan' and 'Kepok'cultivars in general, described as triploid bananas, were determined as tetraploid. The result indicates that the ploidy evaluation of Indonesian bananas needs to be continued to disclose germplasm potential for bananas breeding programs in the future. The advent of Indonesian bananas' ploidy level information not only to understand the genetics of bananas but also will help breeders to select parents for breeding diploid, triploid or tetraploid bananas. [ABSTRACT FROM AUTHOR]

The conservation and utilization of wild bananas for genetic studies or plant genetic improvement can be started by providing plant material that is propagated in vitro. In vitro propagation of wild bananas can be carried out by using shoot tips and zygotic embryos as initial explants. This study determined the efficiency of aseptic culture initiation and regeneration of wild banana plant explants derived from suckers (apical and axillary bud) and zygotic embryos extracted from seeds. The study was conducted using several accessions of wild bananas from the Musa acuminata (AA genome) subspecies, including Malaccensis, Bantamensis, Breviformis, Sumatrana, Tomentosa, and Zebrina. Explants of the apical shoot and axillary buds were taken from corm suckers, while explants of zygotic embryos were extracted from mature seeds. The growth and regeneration of explants into shoots were higher when using zygotic embryos than suckers (apical and axillary bud) explants. Using explants from plant suckers had a higher level of contamination and longer shoot growth than explants from zygotic embryos. The success of aseptic culture initiation was influenced by the explants' origin and the genotype/ accession. [ABSTRACT FROM AUTHOR]

Banana is one of the major fruit commodities in the world. However, the production of bananas in the world is currently being disrupted by Panama Disease or Fusarium Wilt Disease (FWD), a major disease and the most dangerous disease in bananas. This disease is caused by Fusarium oxysporum f. sp. cubense (Foc), which infects the root system and eventually causes severe chlorosis and wilting. In Indonesia, FWD was detected first in the 1990s in Java, then spread widely to other banana plantations in other Indonesian regions. Currently, it has been studied and reported that there were some wild cultivars/local bananas which have resistance traits to FWD, but the number of FWD-resistant banana accessions is still limited. As the centre of origin and diversity of bananas in the world, Indonesia has a big potential to have more resistant banana accessions to the FWD. In this study, we screened eighty-nine diploid (2x) bananas which consisted of twenty-five wild banana-seeded and sixty-four domesticated bananas from several areas of Indonesia. The plant materials were collected from the exploration program of the Research Center for Biology-LIPI (currently National Research and Innovation Agency/BRIN) from 2009-2019. Two SCAR primers (ScaS0901 and ScaU1001) were used and were multiplexed with an 18S rRNA gene primer. Twenty-nine (45.3%) of sixty-four domesticated banana accessions revealed have resistance trait to FWD based on the presence of the two SCAR marker bands. In addition, among twenty-five wild banana accessions, three wild banana-seeded accessions were indicated as resistant to this disease. This study is the first report for an early-detection study of FWD in Indonesian bananas by using a multiplex SCAR marker system. The genetic information of this study will be beneficial for the banana breeding program, especially in developing a new banana cultivar which has resistance traits to Fusarium Wilt Disease. [ABSTRACT FROM AUTHOR]

In this paper, a food drying unit is designed using the waste heat from the condenser of a domestic refrigerator that runs on environmentally friendly R134a refrigerant. Approximate calculations will be used to determine the appropriate design of the drying process. The dryer was manufactured from the same materials as the domestic refrigerator in the form of a box with dimensions (50 * 40 * 45) width,height and depth respectivelyw. Banana fruit was used to estimate the heat load and select the appropriate compressor capacity for the drying process. Two forms of condensers were designed inside the drying chamber, the first condenser in the shape of (L-type) and the second condenser in the shape of (shelf type). The results showed that the rack condenser is the best in terms of temperature distribution inside the drying compartment. [ABSTRACT FROM AUTHOR]

Ambon Kuning is a popular cultivar of banana in Indonesia because of its good taste and flavor. One way to increase its production is by providing high quality planting materials by use of tissue culture techniques. This study aimed to investigate the effects of plant growth regulators and activated charcoal on in vitro rooting of banana shoots and the effects of media and fertilization on the survival of plantlets of banana 'Ambon Kuning' during acclimatization. In the first experiment microshoots were aseptically cultured in six treatment media, namely MS 0, MS+2 g/l activated charcoal, MS+1 mg/l NAA, MS+2 mg/l NAA, MS+1 mg/l IBA, and MS+2 mg /l IBA for six weeks. The experiment was carried out in a completely randomized design with three replications. Each replication consisted of three bottles, one microshoots per bottle. In the second experiment, plantlets were subjected to factorial treatment. The first factor is three types of mixed media, namely M1 (husk charcoal: compost: sand: cocopeat), M2 (husk charcoal: compost: sand) and M3 (husk charcoal: compost). The second factor was fertilization, namely P0 (without fertilization) and P1 (with fertilization). The experiment was conducted in a completely randomized design with three replications, eight pots per replication, one plantlet per pot. All of the data were subjected to analysis of variance and the mean separation was done using the least significant difference test at 5% level. The first experiment showed that all of the microshoots produced roots. The addition of IBA had no effects on rooting, while the addition of NAA significantly induce rooting. In the second experiment, all the treatments resulted in 100% survival rate. The best plantlet growth was acchieved by M1 (husk charcoal: compost: sand: cocopeat) media. Fertilization led to better growth of plantlets. Results of this research confirmed the previous results that generally auxins induced rooting and that fertilization promoted growth of plants. [ABSTRACT FROM AUTHOR]

Automatic banana fruit classification system was developed utlising pre-existing convolutional neural networks (CNN) models via transfer learning. The proposed model has the ability to classify five types of local banana fruits; Awak, Berangan, Cavendish, Lemak Manis, and Mas bananas. Dataset of 627 images was created to train our computer vision-based model. Data augmentation involving grayscale conversion, image zooming, horizontal and vertical flip, 90-degree rotation, and brightness adjustment is used to increase the total number of images to 6270. The augmented images are separated into three datasets, namely train, validation, and test datasets, with 4389 training images, 1254 validation images, and 627 test images respectively. Three CNN architectures including VGG16, InceptionV3, and ResNet152V2 were trained, and their performances evaluated. All three of the models are optimized by conducting several experiments to find the best parameters for learning rate, batch size, input size, and number of epochs. The best CNN architecture is found to be ResNet152V2 with a test accuracy of 94%, training accuracy of 94%, training loss of 14%, precision of 95%, recall of 94%, and an F1-score of 94%. The ResNet152V2 model is then integrated into our automated banana fruit classification system to predict the class of an input banana image. Overall, the automated banana fruit classification system performed well during the testing process by using new local banana fruit images. [ABSTRACT FROM AUTHOR]

Natural fibers have been used to reinforce materials for over 200 years. The aim of this study is to evaluate mechanical properties such as tensile and flexural properties of hybrid banana and sisal reinforced epoxy composites they have been employed in combination with plastics. Natural fibers like as hemp, jute, sisal and banana. It's have the advantage that they are renewable resources and have marketing appeal these agricultural wastes can be used to prepare fiber The composites have many advantages over traditional glass fiber and inorganic materials. In this paper, test are conducted for composite material constitutes banana and less discovered sisal These composites are adhered using epoxy resin consists resin and hardener suitably mixed in appropriate volume Here for preparing samples Hand layup method is used, specimens are prepared and tests are carried out, which shows tensile and bending strengths. The tensile & compressive tests were applied on specimens of 300×50×10 mm in dimensions but in different proportions of banana and sisal by weight. [ABSTRACT FROM AUTHOR]

The production of natural bioactive compounds through fermentation has increased in recent years. Banana fruit is one type of potential food biodiversity that has high antioxidant bioactive components so that it has a functional effect on health. Banana fruit is fermented using a symbiotic culture of bacteria and yeast (SCOBY). SCOBY is a consortium of microbes, including yeast, acetic acid bacteria (AAB), and lactic acid bacteria (LAB). SCOBY works well on media containing polyphenols increasing the biological activity of higher antioxidant bioactive compounds. In order to obtains an optimal product, fermentation is carried out based on the Central Composite Design (CCD) experimental design using Response Surface Methodology (RSM), which aims to determine the optimum point of the formulation process variable in the manufacture of fermented functional drinks by kombucha culture from banana fruit extract using the Design Expert DX program. 11.0.05®. The results of process optimization on antioxidant activity in banana drink contained 13.39% kombucha culture concentration, 10% sucrose concentration, and 9 days fermentation time with the predicted value of Antioxidant activity DDPH 94.421%, Polyphenols 0.200 mgGAE/mL, pH 3,984,oBrix 6.55, and Total Flavonoids 26,554 ppm. [ABSTRACT FROM AUTHOR]

Banana peel waste has the potential as a pectin source. Pectin has various applications such as gelling agent, adsorbent, thickener, emulsifier, and excipient of pharmaceuticals. This study extracted pectin from 3 types of local banana peels in Brunei Darussalam via the conventional heating method. The extraction process was carried out with 0.03 N HCl solution (pH 1.5) with optimizations of temperature (70 - 90°C) and extraction time (60 - 180 min). The optimization was designed by face-centered Central Composite Design (CCD) of Response Surface Methodology (RSM) with Design-Expert v.12 software (Stat-Ease, USA). The results showed that the pectin yields derived from pisang otel, pisang kapas, and pisang madu peels were in the range of 1.92 - 9.91%, 2.18 - 9.24%, and 2.54 - 17.72%, respectively. The RSM analysis gives optimum values for the extraction time and temperature of 180 minutes and 90°C, respectively, with desirability of 0.967-1.000. Characterization of extracted pectin includes methoxy content, anhydrouronic acid (AUA) content, degree of esterification (DE), functional groups, and morphology analyses. At optimum extraction conditions, the AUA values of extracted pectin from pisang otel, pisang kapas, and pisang madu were 48.77%, 54.04% and 43.86%, respectively. All extracted pectins have DE of >50%. The MeO content of extracted pectin range from 4.68-6.63%. The functional group analysis shows that the extracted pectins and commercialized apple pectin have a similar spectrum with the presence of main functional groups of pectin. The morphology analysis of pectin shows that the pectin structure has a smooth surface with mound-shaped pellets formed on the surface. Finally, the yields and characteristics of extracted pectin from all 3 local banana peels are comparable to extracted pectin from other sources. [ABSTRACT FROM AUTHOR]

The goal of this study was to see how applying bamboo stem ash and banana stem fiber affected the soil's bearing capacity. The research method used in this study was an experimental method carried out in the lab by varying the added materials used over a long period of time, namely variations in the mixture of bamboo stem ash as much as 5% and 10%, and variations in the mixture of banana stem fiber as much as 0.5 percent and 1%. Curing for 1 and 7 days to ascertain the value of CBR, which was used to calculate the soil's bearing capacity. The results revealed that adding bamboo stem ash and banana stem fiber to the soil increased the soil carrying capacity (DDT). Both the CBR and the DDT values increased. The increase (DDT) with the addition of bamboo stem ash and banana stem fiber as soil stabilizing agents, namely in the original soil the DDT value was 5.7 after adding 0 percent banana stem fiber and 5 percent bamboo stem ash the DDT value became 5.9 (increased by 3, 38 percent), in the mixed variation of 0 percent banana stem fiber and 10 percent bamboo stem ash the DDT value became 6.2 (an increase of 8.06 percent), after adding 0.5 percent banana stem fiber and 10 percent bamboo (an increase of 12.04 percent). [ABSTRACT FROM AUTHOR]

This research designed to examined the antimicrobial efficacy of Aloe Vera (L.) Burm. f. leaf gel and Musa sp. (peel and fruits) extracts, against Escherchia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa and Staphylococcus aureus this for group 1. While, group 2 included Punica granatum L. and Ricinus communis L. extracts against Escherichia coli (NCTC 12241), Micrococcus luteus (NCTC 7508), Pseudomonas aeruginosa (NCTC 12903), Staphylococcus aureus (NCTC 12981) and Candida albicans (ATCC 90028). For group 1, the high inhibition zone was 18.8 mm shown by methanolic extract of Musa sp. peel at 100% concentration. While, for group 2 was 25.5 mm obtained from methanolic extract of R.communis leaves at 100% concentration. Both of P. granatum and R. communis were subjected to analytical HPLC. [ABSTRACT FROM AUTHOR]