Banana peel is one of the wastes from bananas with a composition of 35-40% of the weight of fresh... more Banana peel is one of the wastes from bananas with a composition of 35-40% of the weight of fresh bananas. The use of banana peels as feed and food ingredients is very limited due to the low protein content in banana peels. This study aimed to increase the protein content of banana peel flour using the solid-state fermentation method by Rhizopus oryzae FNCC 6157 in a tray bioreactor. Optimization of protein production of banana peel flour was done using the central composite design by response surface methodology. The variables used in this study were substrate thickness (1 to 3 cm), aeration rate (2 to 4 L/min), and moisture content (50 to 70%). Statistical analysis was performed using ANOVA and resulted in an excellent quadratic equation model as indicated by the F-value and p-value of 17.77 and 0.0012, respectively, and was statistically significant (p≤0.
The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate... more The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate composition, anti-nutrient contents, and functional properties of banana peel flour using the solid-state fermentation method in a tray bioreactor at 30°C for 96 h. Throughout fermentation, samples were obtained at different times (0/NF, 24, 48, 72, and 96 h), and analysed using standard procedures to determine the proximate composition, anti-nutrient contents, and functional properties. Based on the results, there were significant differences observed (p < 0.05). Carbohydrate content decreased by 3.35%, while the crude protein, fat, ash, and crude fibre contents increased by 11.12, 2.43, 10.99, and 3.50%, respectively. Hydrogen cyanide, saponin, oxalate, and phytate contents decreased by 42.59, 25, 23.83, and 43.82%, respectively. Water absorption capacity (WAC) and the water solubility index (WSI) increased by 3.94 and 37.14%, respectively, while oil absorption capacity (OAC) decreased by 4.48%. These results showed that the fermentation of banana peel flour by R. oryzae has potential benefits for the food industry due to its effect on chemical composition and functional properties.
THE 2ND UNIVERSITAS LAMPUNG INTERNATIONAL CONFERENCE ON SCIENCE, TECHNOLOGY, AND ENVIRONMENT (ULICoSTE) 2021
Banana peel is one of the wastes from bananas with a composition of 35-40% of the weight of fresh... more Banana peel is one of the wastes from bananas with a composition of 35-40% of the weight of fresh bananas. The use of banana peels as feed and food ingredients is very limited due to the low protein content in banana peels. This study aimed to increase the protein content of banana peel flour using the solid-state fermentation method by Rhizopus oryzae FNCC 6157 in a tray bioreactor. Optimization of protein production of banana peel flour was done using the central composite design by response surface methodology. The variables used in this study were substrate thickness (1 to 3 cm), aeration rate (2 to 4 L/min), and moisture content (50 to 70%). Statistical analysis was performed using ANOVA and resulted in an excellent quadratic equation model as indicated by the F-value and p-value of 17.77 and 0.0012, respectively, and was statistically significant (p≤0.
The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate... more The present work aimed to evaluate the effect of fermentation by Rhizopus oryzae on the proximate composition, anti-nutrient contents, and functional properties of banana peel flour using the solid-state fermentation method in a tray bioreactor at 30°C for 96 h. Throughout fermentation, samples were obtained at different times (0/NF, 24, 48, 72, and 96 h), and analysed using standard procedures to determine the proximate composition, anti-nutrient contents, and functional properties. Based on the results, there were significant differences observed (p < 0.05). Carbohydrate content decreased by 3.35%, while the crude protein, fat, ash, and crude fibre contents increased by 11.12, 2.43, 10.99, and 3.50%, respectively. Hydrogen cyanide, saponin, oxalate, and phytate contents decreased by 42.59, 25, 23.83, and 43.82%, respectively. Water absorption capacity (WAC) and the water solubility index (WSI) increased by 3.94 and 37.14%, respectively, while oil absorption capacity (OAC) decre...
Coffee husk is a lignocellulosic material which is abundant and can be used to produce biogas. Th... more Coffee husk is a lignocellulosic material which is abundant and can be used to produce biogas. This study compares the production of biogas produced from coffee husk substrate using cow dung and a mixture of cow dung and effective microorganisms. This experiment was carried out for 30 days in an anaerobic batch reactor with a reactor working volume of 3.6 L at mesophilic temperature. The parameters tested in this study were the lignocellulosic content of coffee husks, total solids (TS), volatile solids (VS), volatile fatty acids (VFA), chemical oxygen demand (COD), and the content of biogas produced from both variables. The lignocellulosic compositions obtained from this study were cellulose 65.90%, hemicellulose 24.95%, lignin 0.21%, pectin 0.42%, protein 0.81%, tannins 1.05%, caffeine 0.09%, and polyphenols. The values of Total Solids and Volatile Solids for the two variables are K-KS of 16.78% and 33.98% and K-KSEM of 24.87% and 48.42%, respectively. The total VFA for the two var...
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