Effect of Concentrations of Solution Hydrated Lime Ca(OH)2 Solution on the Characteristics of Banana Peel Chip Soaking on Various Concentration of Hydrated lime in Different Periods.

The aim of this study is to determine the effect of slaked lime concentration and soaking duration on the characteristics of banana peel chips. This study uses a Randomized Block Design (RBD) with two factors. The results showed that the concentration of slaked lime and the various soaking durations tended to produce banana peel chips with a crispy texture, high brightness, yellowness, ash content, and low fat content. The best treatment results for banana peel chips were obtained with a slaked lime concentration of 15% and a soaking duration of 30 minutes (K3L3), which showed an ash content of 5.39%, fat content of 0.24%, L* value (lightness) of 27.66, a* value (redness) of 2.89, b* value (yellowness) of 24.90, texture value of 20.32, organoleptic color score of 3.53, organoleptic aroma score of 3.73, organoleptic texture score of 4.13, and organoleptic taste score of 4.07.