Nutritional Content And Organoleptic Properties Of Crackers Ambon Banana Peel In Hypertension Patients

Abstract

The final process of processing bananas produces large volumes of banana peel waste, but this is not balanced with proper utilization of banana peel waste . Banana peels contain quite high levels of nutrients, especially vitamins and minerals such as water, fiber, carbohydrates, protein, fat, calcium, phosphorus , iron , vitamin B and vitamin C. In addition, the content  The high nutrition in banana peels can also be beneficial for sufferers of degenerative diseases . The aim of this research is to analyze the nutritional content of Ambon banana skin crackers , namely levels of protein, fat, carbohydrates, fiber, potassium, sodium, iron, phosphorus, calcium, vitamin C and vitamin D. and analyzing the organoleptic tests of Ambon banana peel crackers , namely taste, aroma, texture and color . This research method is experimental research with a completely randomized design , namely making crackers from Ambon banana peels with the addition of mocaf flour . The results of the research are the nutritional content analysis of fried Ambon banana peel products, namely total energy 535.57 kcal , energy from fat 293 kcal , ash content 1.245, water content 5.58%, carbohydrates 59.47%, fat 32.57% , protein 1.14%, fiber 6.44%, the mineral nutrients with the highest content are phosphorus 363.90 mg , potassium 324.63 mg , sodium 140.54 mg , calcium 74.06 mg , iron 1.57 mg . For vitamin D3, it is 3.12 mcg and in the oven/baked, there is a total energy of 377.21 kcal , the highest macronutrients are carbohydrates at 89.92 grams , then protein at 1.48 grams and fat at 1.29 grams . For mineral nutrients, the highest content is phosphorus at 528.39 mg , followed by potassium at 455.27 mg , sodium 180.04 mg , calcium 89.05mg, iron 2.01mg. Meanwhile, fiber is 8.07% and vitamin C is 0.46 mcg and vitamin D is 0.68 mcg .  Conclusion: with the addition of mocaf flour, the mineral nutritional content (potassium, phosphorus, calcium, sodium) is higher in the oven process when compared to the fried one, but from the results of the assessment of the level of preference the fried process is more preferred than the baked one.