Luthfi Syarifa Rasyidatu Hasnanda, Abdul Gofur, Yunita Rakhmawati
Agung Banana is one of the banana cultivars and one of the primary commodities from Lumajang, East Java, Indonesia. Banana, as climacteric fruit, has changed in color, sugar, phytochemical content, and antioxidants during ripening. Agung bananas can be utilized at various levels of ripening, but the peels have not been used optimally. Banana peel has the potential as a source of natural antioxidants because it contains phenolic compounds that can reduce free radical activity. This study aimed to determine the total phenol and antioxidant activity of the Agung banana peel at several ripening levels. Total phenolic compounds in the Agung banana peel extract were analyzed using the Folin-Ciocalteu method, while the antioxidant activity was analyzed using the 2,2-diphenyl-1-picrylhydrazil method (DPPH). The results showed that the level of fruit maturity significantly affected the total phenol and antioxidant activity of the Agung banana peel. The ripeness of bananas that are getting ripe is directly proportional to the higher levels of total phenol and antioxidants. Further research of other phytochemical compounds in the Agung banana peel needs before developing for food diversification. © 2025 American Institute of Physics Inc.. All rights reserved.
Departement of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, Indonesia
