KARAKTERISTIK BISKUIT COKLAT DARI CAMPURAN TEPUNG PISANG BATU (MUSA BALBISIANA COLLA) DAN TEPUNG TERIGU PADA BERBAGAI TINGKAT SUBSTITUSI
ABSTRACT: The use of wheat
flour as a main ingredient in processed food products in Indonesia will
increase the dependence of wheat flour import. This can be reducedpartly by
using local foodsource such as balbisiana banana (pisang batu). The purpose of
this research was to obtain formulation
of balbisiana banana flour and wheat flour to produce biscuit with the best
organoleptic propeties. The experiment was arranged in a Random Complete Block Design (RCBD) , non
factorial with three replications. The
single factor used was the formulation of balbisiana banana flour and wheat, consisted
of six levels 90:10 (F1), 85:15 (F2), 80:20 (F3), 75:25 (F4), 70:30 (F5) dan 65
: 35 (F6). The data were analyzed using Barlett test to find homogenity,
furthermore the Tuckey test was used to test
the additivity, and then tested using ANOVA. The mean separation was further analysis
using Honest Significant Difference test (HSD) at 5% level of significance. The results showed
that the substitution of wheat ffour
with balbisiana banana flour had significant effect on color, texture, overall
acceptance and commercial potential, but i had no significant effect on the
taste. The best biscuit was found in F2
treatment (85% balbisiana banana flour : 15% wheat flour) with the criteria:
water , ash, fat, protein, and ,
carbohydrate contents were 1,4%, 2,6%, f 20,7%, 5,7%, 69,6% respectively.
The glycemic index (GI) , total dietary
fiber and total phenol were 21,1%, 32,3% and 2,8 ppm.
Key words: biscuit, balbisiana
banana, glycemic index, dietary fiber, duo trio
Penulis: Siti Nurdjanah, Nanti
Musita, Dwi Indriani
Kode Jurnal: jppertaniandd110032
