PEMANFAATAN KULIT PISANG KEPOK (Musa paradisiacaLinn) DALAM PEMBUATAN DODOL
Abstract: The aim of this
study to get the best formulation dodol with Glutenioos Rice Flour and kepok
banana peelsin different ratios, as well as to determine the preference level
panelists to dodol produced. This study uses a Completely Randomized Design
(CRD) with four treatments and four replications: SN1 (Glutenioos Rice Flour
90% : Kepok Banana Peel 10%), SN2 (Glutenioos Rice Flour 85% : Kepok Banana
Peel 15%), SN3 (Glutenioos Rice Flour 80% : Kepok Banana Peel 20%) and SN4
(Glutenioos Rice Flour 75% : Kepok Banana Peel 25%). The results showed that
the number of comparisons kepok banana peel and glutnioos rice flour
significantly affected the moisture content, ash content, fat content, crude
fiber content, sucrose concent, assessment of organoleptic descriptive (color,
aroma, flavour and texture) and assessment of organoleptic hedonic overall. The
best result of treatment formulation was SN4 (Glutenioos Rice Flour 75% : Kepok
Banana Peel 25%) with a moisture content of 16,05%, ash content of 0,50%, fat
content 7,85%, crude fiber content 3,09% and sucrose content 46,02%, while the
organoleptic assessment results descriptive, dodol generated slightly brown colored,
somewhat fragrant flavorful typical banana peel, taste sweet, chewy texture and
overall liking ratings for dodol produced is like.
Penulis: Julfan, Noviar Harun, Rahmayuni
Kode Jurnal: jppertaniandd160597
