Characteristic of banana flour produced from the variety of "Raja Lawe" and "Raja Labu"

• Published in: IOP conference series. Earth and environmental science Vol. 653; no. 1; pp. 12112 - 12118
• Main Authors: Wibowo, C, Naufalin, R, Nafisah, M
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.02.2021
• Subjects: Appropriate technology; Bananas; Bisulfite; Blanching; Citric acid; Design factors; Flour; Fruits; Sensory properties; Shelf life; Sodium chloride

Banana variety of "Raja Lawe" and "Raja Labu" are found mostly in Banjarnegara, Central Java. To extend the shelf-life of these bananas, it is necessary to apply an appropriate technology. One of the alternatives is processing of bananas into flour. This study aims to determine t...