PEMANFAATAN TEPUNG AMPAS TAHU DENGAN PENAMBAHAN PISANG AMBON SALE DALAM PEMBUATAN SNACK BARS
Abstract: The purpose of this
study was to get the best composition of okaraflour and ambonbanana sale for
makingsnack bars.The study used a Completely Randomized Design (CRD) with 5
treatments and 3 replications.The treatments wereokara flour and ambonbanana
sale 90%:10%,80%:20%,70%:30%, 60%:40%, and 50%:50%. Data were statistically analyzed
using Analysis of Variance (ANOVA) and followed by Duncan’s New Multiple Range
Test(DNMRT) test at 5% level. Results of the analysis showed that increase of
okara flourand ambon banana sale significantlyaffected on moisture, ash, fat,
protein, carbohydrate, and crude fiber content as well as descriptive and
hedonic sensory tests, such as of color, aroma, flavor, taste, texture, and
overall assessment of the snack bars.Based on this research the best treatment
wassnack barsfrom okara flourand ambon banana sale 50%:50%which hadmoisture
10.67%, ash 2.47%,fat 24.60%, protein10.25%, carbohydrate52.01%,and crude fiber
content 15.77%. Result of the
descriptive test of the snack bars from the best treatment was a brownish
yellow, ambon banana sale taste and aroma, and densely and softly texture. Result of thehedonic test on color, aroma,
taste, texture, and overall assessmentwere liked by panelists.
Penulis: Dila Yudasri, Ahkyar
Ali, Dewi Fortuna Ayu
Kode Jurnal: jppertaniandd170138