Evaluation of Total Phenolic and Antioxidant Activity in Agung Banana Peels During Ripening Process Luthfi Syarifa Rasyidatu Hasnanda (a), Abdul Gofur (a), Yunita Rakhmawati (*a)
a) Departement of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Jl. Semarang 5, Malang 65145, Indonesia
*yunita.rakhmawati.fmipa[at]um.ac.id
Abstract
Agung Banana is one of the banana cultivars originating from Lumajang and one of the primary commodities in East Java. Banana is one of the climacteric fruit so the ripening process of the fruit affects changes in color, sugar, phytochemical content, and antioxidants. Agung bananas can be utilized at various levels of ripening, but the peels have not been used optimally. Banana peel has the potential as a source of natural antioxidants because it contains phenolic compounds that can reduce free radical activity. This study aimed to determine the total phenol and antioxidant activity of the Agung banana peel at several ripening levels. Total phenolic compounds in the Agung banana peel extract were analyzed using the Folin-Ciocalteu method, while the antioxidant activity was analyzed using the 2,2-diphenyl-1-picrylhydrazil method. The results showed that the level of fruit maturity significantly affected the total phenol and antioxidant activity of the Agung banana peel. The ripeness of bananas that are getting ripe is directly proportional to the higher levels of total phenol and antioxidants. Further research of other phytochemical compounds in the Agung banana peel is needed before development for food diversification.
Keywords: Antioxidant Activity- Phenol- Agung Banana- Ripening Stage
