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Ice Cream from Banana Skin Juice Study by Faradila Imani is a document available to read on EtoBox.

What is Ice Cream from Banana Skin Juice Study about?

1) The document discusses a study on the utilization of banana skin (Musa paradisiaca var King) in the production of ice cream. 2) The study aimed to determine the preferred formulation of ice cream made from banana skin juice according to taste panelists, and to determine the nutritional value. 3) The results showed that the ice cream made with 125 g/kg of banana skin juice (Treatment A3) was most preferred by the taste panelists. This ice cream had nutritional values of 1.56% protein, 16.67% glucose,

Author

Faradila Imani

Language

EN