Proceedings of the 3rd International Scientific Meeting on Public Health and Sports (ISMOPHS 2021)

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Nutrition Facts Analysis of Agung Banana Flour During Ripening

Authors
Yunita Rakhmawati1, *, Sri Rahayu Lestari1, Ade Wahyu Pratama1, Nur Sulistiyowati1
1Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, East Java, Indonesia
*Corresponding author. Email: yunita.rakhmawati.fmipa@um.ac.id
Corresponding Author
Yunita Rakhmawati
Available Online 25 January 2022.
DOI
10.2991/ahsr.k.220108.009How to use a DOI?
Keywords
nutrition facts; agung banana flour; during ripening
Abstract

Stunting is a condition that was lack of energy and protein for a long time. Tackling the problem of stunting is done by optimizing local food as a source of energy and nutrients. One of the local potentials that have not been widely utilized as an energy source is bananas. The aims of this study is knowing the nutritional composition of Agung banana flour based on post-harvest maturity levels. The results are the highest energy on the 5th day of 5 kcal and the protein content highest on day 1 was 2.76%. Besides, the highest fat content is on the 5th day at 0.59%. In addition the highest carbohydrate content on the 2nd day is 85.4%.

Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

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Volume Title
Proceedings of the 3rd International Scientific Meeting on Public Health and Sports (ISMOPHS 2021)
Series
Advances in Health Sciences Research
Publication Date
25 January 2022
ISBN
10.2991/ahsr.k.220108.009
ISSN
2468-5739
DOI
10.2991/ahsr.k.220108.009How to use a DOI?
Copyright
© 2022 The Authors. Published by Atlantis Press International B.V.
Open Access
This is an open access article under the CC BY-NC license.

Cite this article

risenwbib
TY  - CONF
AU  - Yunita Rakhmawati
AU  - Sri Rahayu Lestari
AU  - Ade Wahyu Pratama
AU  - Nur Sulistiyowati
PY  - 2022
DA  - 2022/01/25
TI  - Nutrition Facts Analysis of Agung Banana Flour During Ripening
BT  - Proceedings of the 3rd International Scientific Meeting on Public Health and Sports (ISMOPHS 2021)
PB  - Atlantis Press
SP  - 45
EP  - 49
SN  - 2468-5739
UR  - https://doi.org/10.2991/ahsr.k.220108.009
DO  - 10.2991/ahsr.k.220108.009
ID  - Rakhmawati2022
ER  -