Scanning electron microscope energy dispersive X-Ray, chemical, organoleptc, and microbiological quality of banana peel (Musa paradisiaca L.) at diferent fermentaton duratons

Objectve: This research aims to examine the efect of diferent fermentaton tmes on the results of scanning electron microscope energy dispersive X-ray (SEM-EDX), chemical, organoleptc, and microbiological quality of banana peel. Materials and Methods: The design in this study used a completely randomized design (four treatments and four replicatons). The treatments in this study were diferent duratons of fermentaton of banana peels; T0 = no fermentaton; T1 = 6 days; T2 = 12 days; and T3 = 18 days. The research parameters were chemical, organoleptc, microbiological quality, compositon, and SEM-EDX images. Analysis of chemical, organoleptc, and microbiological quality data was done using analysis of variance, followed by Duncan's multple range testng at the 5% signifcance level, while the elemental compositon and SEM-EDX images were analyzed descriptvely. Results: The results of the study showed that the length of fermentaton had a signifcant efect (p < 0.05) on moisture content, ash, crude fber, nitrogen-free extract, and all organoleptc quality variables of banana peels. Diferent fermentaton duratons had no efect (p > 0.05) on crude protein, ether extract, metabolic energy, total lactc acid bacteria, total bacteria, Gram positve or negatve bacteria, and total fungi on banana peels. The analysis showed that the elemental compositon of banana peels is C, Na2O, Cl, K O, MgO, SO3, SiO" and P2O5. 2 2' Conclusion: Eighteen days of fermentaton improved the chemical quality, organoleptc, microbiological, elemental compositon, and SEM-EDX image of fermented banana peel.