Analisis Kualitatif Komposisi dan Ukuran Bubuk Kulit Pisang Barangan (Musa acuminata Colla) sebagai Antimikroba dengan Metode Pembuatan Berbeda

Abstract

One of the natural materials commonly used as an antimicrobial agent is Barangan banana. The drying method must be adjusted to the plant material being processed. This study aims to determine the taxonomy, organoleptic properties, total ash and moisture content, size, shape, composition, and nanoparticle characteristics of Barangan banana peel using oven drying and freeze-drying methods. The sample of Barangan banana peel was divided into two drying groups: oven drying at 60°C for 12 hours and freeze drying at –65°C for 48 hours. Observations showed that all powders exhibited the characteristic aroma of banana peel and a fine powder form. Freeze drying produced a lighter powder color, while oven drying resulted in a darker appearance. The ash content of both methods was relatively similar; however, the moisture content was lower in the freeze-drying method. SEM analysis indicated that freeze drying produced smaller and smoother particles, whereas oven drying produced coarser particles with larger agglomeration. The greatest change in nanoparticle size occurred in the oven-dried samples, while particle size changes in freeze-dried samples were relatively minimal. Freeze drying was also more effective in preserving natural minerals due to its low- temperature process, whereas oven drying caused changes in elemental composition due to heat exposure. Based on the results, freeze drying provides a more optimal outcome in maintaining the chemical integrity, morphology, and stability of the particles.