Effect of banana (Musa spp.) leaves extraction on 'kuih tepung pelita' production

Abstract

This study was done to produce the extract of banana (Musa spp.) leaves from genus Awak (Musa Sapientum cv.Awak) and Abu (Musa Sapientum cv.Abu) and its effects of applying 2% and 4% for both banana leaves extract on kuih tepung pelita production. Determination of vitamin C of the banana leaves extract and determination of colour and pH of Kuih Tepung Pelita was done. Quantitative Descriptive Analysis (QDA) for kuih tepung pelita that involved 8 trained panels also was done. Extraction using steam distillation method was used to get the extract of banana leaves. The determination of vitamin C for banana leaves extract shows that it contains very low L-ascorbic acid which are 0.64 ± 0.46 mg/lOO g for Awak banana leaves while 0.57 ± 0.41 mg/lOO g for Abu banana leaves. All samples were in weak acidity form which the pH value range between 6.19 ± 0.06 to 6.65 ± 0.16. Applying the extract of banana leaves to kuih tepung pelita have no effect on its colour. There are significant different at p<0.05 for odour and taste of banana leaves attributes which A wak banana leaves extract have stronger odor and taste of banana leaves than Abu banana leaves extract. This study also shows that banana leaves extract may replace the function of banana leaves on kuih tepung pelita production. The samples that contain extract of banana leaves were better than control sample which wrapped by banana leaves. So, this shows that banana leaves extract was improved the attributes structure of kuih tepung pelita.