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Indonesia is a country that has a lot of banana diversity. One of the banana plants that is widely found in Indonesia is the Kepok banana (Musa Paradisiaca.L). Kepok banana skin has a very high content of flavonoids and phenols. Flavonoids are known as good antioxidants because they can find reactive oxygen species with the phenolic hydroxyl group that flavonoids have. The aim of this research was to determine the results of the optimization of the Microwave-Assisted Extraction (MAE) method on the total flavonoid content of kapok banana peel ethanol extract. Microwave-Assisted Extraction (MAE) was done to extraction flavonoid from ethanol extract of kepok banana peel (Musa Paradisiaca.L). The sample collected from Widoro village, Karangsambung sub-district, Kebumen regency. Optimum extraction condition was determined by the Response Surface Methodology (RSM). The Box- Behnken design (BBD) was used to evaluate the influence of 3 factors with 3 levels extraction that is power level (10%, 30%, 50%), ethanol concentration (50, 70, 96%), and extraction time (3, 5 and 7 minutes) with 15 different runs. The research showed that optimum extraction condition was at 24,14 % of power level, 66,26% ethanol concentration, and time extraction of 3,52 minutes with calculations from the Design Expert program, the total flavonoid content response was 8.491 Mg QE/g. The total flavonoid content value obtained experimentally was 8,246 Mg QE/g under condition of 30 % power level, 70% ethanol concentration, and time extraction of 5 minutes. Based on the result, total flavonoid content can be significantly increased by optimizing the MAE process use RSM.

Abstract: This study aims to identify the effect of marination with Musa Paradisiaca L. (kepok) peel, Musa Acuminata Linn. (barangan), and Musa Paradisiaca L. Var Sapientum (raja bulu) on processed beef products on physical quality (tenderness) and consumer acceptability.  The method used was experimental. The research was conducted at the State University of Jakarta with a sample of 30 Education of Culinary Arts students who were moderately trained panelists. Based on the statistical hypothesis test with the Friedman test, it can be seen that all aspects (color, taste, aroma and texture) are not affected by marination treatment in processed beef products on consumer acceptance. Based on the results of Anova calculation on physical quality test, there is a real difference in banana peel marination treatment on the level of meat tenderness.

Introduction: Banana peel is an organic waste which is known to have various benefits, especially as an antidepressant for mental health. It inspired to conduct a research on various type of banana peels in Indonesia, particularly on Kepok banana which has been widely studied. This research aimed to prove the effect of Kepok banana peel extract (Musa paradisiaca L.) as an antidepressant in mice (Mus musculus) with acute restraint stress.Method: This research used a laboratory experimental design. The male mice were acclimatized for 3 days. Twenty-four mice were then divided evenly into 4 groups. The first group was given banana peel extract (Musa paradisiaca L.) at a dose of 200 mg / kgBW, the second group was given a dose of 400 mg / kgBB, the third group was given a dose of 800 mg / kgBW and the fourth group was given water as control. Each group was given a dose orally for 14 days and ARS depressed induction for 7 hours. Subsequently, mice were treated to assess depression behavior using the tail suspension test (TST) and forced-swim test (FST) to determine the duration of immobility.Result: The result showed that there was a significant difference (p<0.01) between the control group and the experimental group, at TST there was a significant difference (p<0.01) between two doses of 400 mg / kgBW and 800 mg / kgBW, as well as on the forced-swim test (FST). In addition, there was a significant difference (p<0.01) between two doses of 200 mg / kgBW and 800 mg / kgBW, and between two doses of 400 mg / kgBW and 800 mg / kgBW. Conclusion: These result confirmed that Kepok banana peel extract (Musa paradisiaca L.) was an effective antidepressant in reducing immobility duration with acute restraint stress.

Banana is one of the potential tropical fruit commodities in Indonesia, including in Brebes Regency, Central Java Province. So far, people have only used the banana fruit and heart as food processing materials, while banana peels have only been processed product waste. Even though the banana peel contains 18.5% carbohydrates, 68.90% water, some vitamin C, various B-complex vitamins, including B6, fat, lutein, anti-oxidants, calcium, vegetable oil, fiber, serotonin and sufficient protein. With a simple food processing technology, these banana peels can be processed into banana peel chips with sweet, savory and spicy flavors which can be family meals or snacks that have nutritional value and can automatically reduce organic waste and generate income. The purpose of this study was to determine the effect of the addition of whiting on the organoleptic characteristics of banana peel chips. This research was conducted using a quantitative experimental method using a completely randomized design (CRD) with two factors, namely the addition of whiting and soaking time. Parameters measured were acceptability or organoleptic texture, color, aroma and taste.

Industri laundry merupakan salah satu industri yang banyak dijumpai di indonesia. Akibat dari pembuangan limbah laundry tanpa adanya pengolahan terlebih dahulu mengakibatkan terjadinya pencemaran lingkungan. Penelitian ini bertujuan untuk mengetahui pengaruh variasi waktu kontak adsorben yang berasal dari kulit pisang kepok sebagai karbon aktif terhadap penurunan konsentrasi nilai COD (Chemical Oxygen Demand) pada limbah laundry melalui model persamaan adsorpsi isothermal Freundlich dan isothermal Langmuir. Metode yang digunakan untuk pengolahan limbah yakni metode adsorbsi dengan karbon aktif yang berasal dari kulit pisang kepok. Variasi perlakuan pada penelitian ini menggunakan karbon aktif sebanyak 0,5 gram dengan variasi waktu 20 menit, 30 menit, 40 menit, 50 menit dan 60 menit. Pada penelitian ini, hasil terbaik diperoleh pada variabel waktu adsorbsi 60 menit dengan kapasitas COD (chemical Oxygen Demand) yang teradsorbsi sebesar 82,9917 mg/g dan persentase 78,78%. Pola isotherm adsorpsi yang terjadi pada COD (Chemical Oxygen Demand) menggunakan karbon aktif kulit pisang kepok mengikuti persamaan isotherm Langmuir dengan nilai kapasitas maksimum adsorbsi sebesar 33,8983 mg/g