Isolation and characterization of Agung banana peel starch from East Java Indonesia

The utilization of banana peel resulting from the banana chips processing industry is still relatively low, as it is used only as an animal feed. The exploration of potential benefits of banana peel as a source of starch may significantly improve its economic values, since it can be used in various food and non-food industries and pharmaceutical industries. A preparation method to process starch from banana peel waste was investigated in this study. The raw material used was agung banana variety of Semeru obtained from Lumajang city, East Java, Indonesia as its peel is thick and more resistant to degradation process, and was characterized for its physical and chemical attributes. The properties of resulting starch processed from Agung banana peel Semeru variety met the specifications required. Its viscosity was higher and its gelatinization temperature was relatively lower than those of cassava starch. Based on the nature of viscosity, Agung banana peel starch has a great chance to be used as an ingredient in making a tablet dosage form, in particular as a tablet binder

Isolation and characterization of Agung banana peel starch from East Java Indonesia

The utilization of banana peel resulting from the banana chips processing industry is still relatively low, as it is used only as an animal feed. The exploration of potential benefits of banana peel as a source of starch may significantly improve its economic values, since it can be used in various food and non-food industries and pharmaceutical industries. A preparation method to process starch from banana peel waste was investigated in this study. The raw material used was agung banana variety of Semeru obtained from Lumajang city, East Java, Indonesia as its peel is thick and more resistant to degradation process, and was characterized for its physical and chemical attributes. The properties of resulting starch processed from Agung banana peel Semeru variety met the specifications required. Its viscosity was higher and its gelatinization temperature was relatively lower than those of cassava starch. Based on the nature of viscosity, Agung banana peel starch has a great chance to be used as an ingredient in making a tablet dosage form, in particular as a tablet binder