Pengaruh metode pengolahan terhadap kadar kalium pada pisang kepok (Musa paradisiaca L.)

The effect of processing methods on potassium levels in kepok bananas (Musa paradisiaca L.)

Abstract

Kepok banana (Musa paradisiaca L.) is one of the fruits with a relatively high potassium content, approximately 300 mg/100 g. Therefore, appropriate processing methods should be considered, particularly for individuals requiring potassium-restricted diets. This study aimed to determine the effect of different processing methods on the potassium content of kepok banana (Musa paradisiaca L.). This quantitative experimental study employed a posttest-only control group design. The samples consisted of unripe and ripe kepok bananas, which were divided into four treatment groups: untreated (control), boiling (100°C for 15 minutes), steaming (100°C for 15 minutes), and frying (160°C for 5 minutes). Potassium levels were determined using Atomic Absorption Spectrophotometry (AAS), and the data were analyzed using One-Way Analysis of Variance (ANOVA) followed by Tukey's Honestly Significant Difference (HSD) test. The potassium content of unripe bananas in the untreated, boiled, steamed, and fried groups was 307.2, 182.3, 193.8, and 342.8 mg/100 g, respectively. In ripe bananas, the potassium content was 314.1, 146.4, 183.8, and 313.0 mg/100 g, respectively. The Tukey HSD test showed significant differences in potassium content among the processing methods for unripe bananas, whereas in ripe bananas, significant differences were observed only in the boiling and steaming treatments.