Scanning electron microscope energy dispersive X-Ray, chemical, organoleptic, and microbiological quality of banana peel (Musa paradisiaca L.) at different fermentation durations

Authors

  • Cahya Setya Utama Department of Animal Sciences, Diponegoro University, Semarang, Indonesia. https://orcid.org/0000-0002-9572-9579
  • Bambang Sulistiyanto Department of Animal Sciences, Diponegoro University, Semarang, Indonesia. https://orcid.org/0000-0002-5053-1585
  • Muhammad Fikri Haidar Department of Animal Sciences, Diponegoro University, Semarang, Indonesia.
  • Oktavianus Barus Department of Animal Sciences, Diponegoro University, Semarang, Indonesia.
  • Agum Fikri Haikal Department of Animal Sciences, Diponegoro University, Semarang, Indonesia.
  • Muhammad Reza Dafa Nugraha Department of Animal Sciences, Diponegoro University, Semarang, Indonesia.
  • Septian Dwi Sulistiono Department of Animal Sciences, Diponegoro University, Semarang, Indonesia.
  • Akhmad Wildan Bakhtiar Department of Animal Sciences, Diponegoro University, Semarang, Indonesia.

Keywords:

Chemical quality; fermented banana peel; microbiology; organoleptic; SEM-EDX

Abstract

Objective: This research aims to examine the effect of different fermentation times on the results of scanning electron microscope energy dispersive X-ray (SEM-EDX), chemical, organoleptic, and microbiological quality of banana peel. Materials and Methods: The design in this study used a completely randomized design (four treatments and four replications). The treatments in this study were different durations of fermentation of banana peels; T0 = no fermentation; T1 = 6 days; T2 = 12 days; and T3 = 18 days. The research parameters were chemical, organoleptic, microbiological quality, composition, and SEM-EDX images. Analysis of chemical, organoleptic, and microbiological quality data was done using analysis of variance, followed by Duncan’s multiple range testing at the 5% significance level, while the elemental composition and SEM-EDX images were analyzed descriptively. Results: The results of the study showed that the length of fermentation had a significant effect (p < 0.05) on moisture content, ash, crude fiber, nitrogen-free extract, and all organoleptic quality variables of banana peels. Different fermentation durations had no effect (p > 0.05) on crude protein, ether extract, metabolic energy, total lactic acid bacteria, total bacteria, Gram positive or negative bacteria, and total fungi on banana peels. The analysis showed that the elemental composition of banana peels is C, Na2 O, Cl, K2 O, MgO, SO3, SiO2, and P2 O5. Conclusion: Eighteen days of fermentation improved the chemical quality, organoleptic, microbiological, elemental composition, and SEM-EDX image of fermented banana peel.

J. Adv. Vet. Anim. Res., 9(3): 383–395, September 2022

http://doi.org/10.5455/javar.2022.i606

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Published

2022-09-30

How to Cite

Utama, C. S., Sulistiyanto, B., Haidar, M. F., Barus, O., Haikal, A. F., Nugraha, M. R. D., … Bakhtiar, A. W. (2022). Scanning electron microscope energy dispersive X-Ray, chemical, organoleptic, and microbiological quality of banana peel (Musa paradisiaca L.) at different fermentation durations. Journal of Advanced Veterinary and Animal Research, 9(3), 383–395. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/80194

Issue

Vol. 9 No. 3 (2022)

Section

Original Articles

License

Copyright (c) 2022 Cahya Setya Utama, Bambang Sulistiyanto, Muhammad Fikri Haidar, Oktavianus Barus, Agum Fikri Haikal, Muhammad Reza Dafa Nugraha, Septian Dwi Sulistiono, Akhmad Wildan Bakhtiar

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