EVALUASI TINGKAT KEMATANGAN BUAH TERHADAP MUTU TEPUNG PISANG KEPOKYANG DIHASILKAN
Abstract: Banana flour is the
result of grinding of dried banana or banana gaplek. Kepok banana (Musa paradisiaca formatypica) is
quite perspective in the development of local food sources because banana can
grow in various regions in Indonesia so that fruit production is always
available. Banana fruit quickly damage
after harvest. To overcome the damage, the banana was processed into flour so
as to increase the economic value of kepok banana. This research aimed to determine the quality
of kepok banana flour produced with various levels of fruit maturity. Method used in this study was Completely
Ramdomized Design Experiment which consists of 4 treatments and 4 replications.
Data obtained were analyzed statistically using Analysis of Variance (Anova),
if Fcount ≥ Ftable then continued with Duncan's New Multiple Range Test (DNMRT)
test at 5% level. The results showed that
the level of maturity of banana fruit significantly affected the moisture, ash
and starch contents as well as the color and flavor of banana flour.The
selected treatment was treatment P2 which produced the best quality of banana
flour withmoisture content 4.74%, ash 1.59%, starch 51.05%, aroma with score 3
(slightly banana-scented ), color with a score of 3 (yellowish white) and the
overall hedonic test panelis gave a score of 4 (like).
Penulis: Wasnidar Harefa,
Usman Pato
Kode Jurnal: jppertaniandd170090
