The Effect of Microwave Application on the Drying of Banana (Musa paradisiaca formatypica) Flour Inoculated by Cronobacter sakazakii Bacteria

Background: Instant baby porridge contains ingredients that allow it to be served instantly, eliminating the need for lengthy cooking process as the case with traditional porridges. Thanks to the 88.00% carbohydrates that it contains, banana flour can be utilized for instant baby porridge. As in the process of producing any flour, drying is a critical phase in the production of banana flour. According to previous studies Cronobacter sakazakii bacteria are resistant to drying. The purpose of this research is to determine the effect of Power level and length of drying in the microwave on the total reduction of Cronobacter sakazakii bacteria and to determine the combination of microwave power and duration, which results in the most elevated total reduction of Cronobacter sakazakii bacteria. Methods: A completely randomized design (CRD) was employed in this investigation and microwave power was the first component. (100, 200, 300 watts) and the second factor being drying duration (10s, 20s, 30s). Result: The research findings indicated that the microwave power and drying time and their interactions affected the total reduction of Cronobacter sakazakii bacteria. The greatest decrease in total Cronobacter sakazakii bacteria was found in the treatment of 300 watts for 30 seconds at a total microbe of 4.75 log CFU/g, color for lightness (L*) 75.76; for redness (a*) +2.98; for yellowness (b*) +16.42; ash content of 3.45%; amount of protein of 3.04%; content of fat 0.67% and carbohydrates content of 84%.