Powder Drink from Banana Peel Pectin and Rice Bran Rich in Dietary Fiber
Mira Miranti1, Ike Yulia Wiendarlina2, Cantika Zaddana3
1Mira Miranti, Department of Pharmacy, Pakuan Bogor University, Indonesia.
2Ike Yulia Wiendarlina, Department of Pharmacy, Pakuan Bogor University, Indonesia.
3Cantika Zaddana, Department of Pharmacy, Pakuan Bogor University, Indonesia.
Manuscript received on 03 August 2019 | Revised Manuscript received on 26 August 2019 | Manuscript Published on 05 September 2019 | PP: 146-149 | Volume-8 Issue-2S7 July 2019 | Retrieval Number: B10350782S719/2019©BEIESP | DOI: 10.35940/ijrte.B1035.0782S719
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© The Authors. Blue Eyes Intelligence Engineering and Sciences Publication (BEIESP). This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)
Abstract: Banana peel and rice bran are the food waste that can be potential sources of dietary fiber. This research aims to discover the best formula for functional beverage powder which contains high dietary fiber and which is favored by the panelist. The formulas are devised based on the ratio of kepok banana peel pectin and rice bran. The ratio for F1 is (1.5g: 2.5g), F2 (2g: 2g) and F3 (2.5g: 1.5g). After 120-minute extraction, the pectin of kepok banana peel has 5% of yield, 7.96% of water content, 8.52% of ash content, 705.08 of equivalent weight, 4.85% of methoxy level and 54.218% of esterification degree. A hedonic test indicates that the taste of the drink resulting from all three formulas is not significantly different. The color of the drink powder produced using formula 1 and formula 2 is more favored compared with that produced using formula 3 but the aroma of the drink powder produced using formula 3 is the most preferred. The soluble fiber content of pectin is 8.41% meanwhile the soluble and insoluble fiber content of rice bran is 5.28% and 23.90% respectively; the content for F1 is 7.75%,17.76%; F2 6.79%, 19.34%; F3 5.40%,21.65%.
Keywords: Banana Peel, Dietary Fiber, Drink Powder, Rice Bran, Pectin.
Scope of the Article: Bio-Science and Bio-Technology