Yunita Rosiana Delvi Sholikhah, Sri Rahayu Lestari, Yunita Rakhmawati
Banana is one of the plants that is widely cultivated by the community because it is rich in sources of macronutrients, micronutrients, and antioxidants. The antioxidants found in bananas include carotenoids, flavonoids, ascorbic acid, dopamine, and polyphenols. Carotenoids are antioxidant products like tetrapenoid pigments showing yellow, orange, red, and purple colors. Antioxidant activity is the ability of antioxidants to capture a compound's free radicals. The study aimed to explain the differences in carotenoids and antioxidant activity in bananas processed by frying, steaming, and roasting. This research was carried out using an experimental method and was grouped by frying, steaming, and roasting. The spectrophotometric measured the carotenoid assay, and the antioxidant activity was tested by DPPH (1,1-diphenyl-2picrihydrazyl). The carotenoid test results obtained the highest compound found in the roasted banana. Besides, antioxidant activity was found in the steamed banana. Further research needs to focus on time and temperature variables. © 2025 American Institute of Physics Inc.. All rights reserved.
Department of Biology, Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, Malang, Indonesia
