KARAKTERISTIK COOKIES DENGAN VARIASI TERIGU DAN TEPUNG PISANG TANDUK PREGELATINISASI
Abstract: Processing Musa
corniculata into banana flour can increase the diversification of banana
utilization, extend shelf life and improve its economical value. One of the
diversified product of banana flour is cookies. Utilization of banana flour in
the production of cookies has another advantage i.e. reduction of wheat flour.
However, the banana flour might result starchy aftertaste to the product. To
reduce theunpreferable taste, it is proposed to use pregelatinize banana flour
instead of unpregelatinized banana flour. The proportion of wheat flour and
pregelatinized Musa corniculata flour will affect cookies characteristic so we
need to know the exact proportion. Research using randomized block design with
the treatment is proportion wheat flour and pregelatinized Musa corniculata
flour. (100:0), (80:20), (60:40), (40:60), (20:80) and (0:100). The results
showed that the difference in the proportion of significant effect on the
physicochemical characteristics (moisture content, specific volume, power
broken, and color) and organoleptic (color, flavor, aroma, crispness, broken
power and mouthfeel). Cookies with proportion 60:40 give the best
characteristic.
Penulis: Vesta Siswanto, Anita
Maya Sutedja, Yustinus Marsono
Kode Jurnal: jppertaniandd151015
