PENGARUH TINGKAT KEMATANGAN BEBERAPA JENIS PISANG TERHADAP KADAR DEKSTRIN, NILAI GIZI DAN ORGANOLEPTIK TEPUNG PISANG

Abe Wa, Sri Wahyuni, Muzuni, Jurusan Ilmu, Teknologi Pangan, Fakultas Teknologi, Industri Pertanian, Jurusan Biologi, Dan Fakultas, Mipa Universitas, Halu Oleo, Kendari
2017 J. Sains dan Teknologi Pangan   unpublished
The purpose of this study was to determine the effect of banana maturity level on organoleptic test, to determine the proximate content (water, ash, fat, crude fiber, protein and glucose contents), and tp determine the dextrin content on banana flour. This study used Completely Randomized Design in a factorial pattern to assess organoleptic quality criteria of banana flour including color, flavor, taste, and texture. The results showed that organoleptic assessment of color, flavor, taste and
more » ... lavor, taste and texture of the preferred banana flour was found in T3 sample (Rather ripe Kepok banana's flour), T4 sample (Unripe kepok banana's flour), T2 sample (Unripe Raja banana's flour) and (T3 and T4 samples). The banana flour produced in T2, T3 and T4 samples had moisture content of 8.91%, 6.96% and 7.35%, ash content of 0.30%, 0.67%, and 0.41%, fat content of 0.37%, 0.51% and 0.38%, fiber content of 0.20% , 0.13% and 0.15%, protein content of 0.53%, 0.38% and 0.18% and starch content of 0.53%, 0.22% and 0.37%. The dextrin contents of T2, T3 and T4 sample were 73.06%, 84.99% and 63.77%. In general, the results of this study showed that banana flour favored and meet SNI standards of banana flour. ABSTRAK Tujuan penelitian ini untuk menentukan pengaruh tingkat kematangan pisang terhadap penilian organoleptik pada produk tepung pisang yang disukai, penentuan kadar proksimat (kadar air, kadar abu, kadar lemak, kadar serat kasar, kadar protein dan kadar glukosa), dan penentuan kadar dekstrin pada tepung pisang. Penelitian ini menggunakan Rancangan Acak Lengkap dalam pola faktorial untuk menilai kriteria penilaian organoleptik mutu tepung pisang meliputi warna, aroma, rasa, dan tekstur. Hasil penelitian menunjukkan bahwa penilaian organoleptik warna, aroma, rasa dan tekstur pada tepung pisang yang disukai panelis terdapat pada perlakuan T3 (tepung pisang kepok mengkal), T4 (tepung pisang kepok mentah), T2 (tepung pisang raja mentah) dan (T3 dan T4). Tepung pisang yang dihasilkan pada perlakuan T2, T3 dan T4 mengandung kadar air sebesar 8.91%, 6.96% dan 7.35%, kadar abu 0.30%, 0.67%, dan 0.41%, kadar lemak 0.37%, 0.51% dan 0.38%, kadar serat 0.20%, 0.13% dan 0.15%, kadar protein 0.53%, 0.38% dan 0.18% dan kadar pati sebesar 0.53%, 0.22% dan 0.37%. Kadar dekstrin tepung pisang sample T2, T3 dan T4 yaitu 73.06%, 84.99% dan 63.77%. Secara umum hasil penelitian ini menunjukkan tepung pisang disukai dan memenuhi standar SNI tepung pisang. Kata kunci : Tepung pisang, nilai gizi, kadar dekstrin.
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