PENGARUH KONSENTRASI Na-CMC (Natrium-Carboxymethyl Cellulose) TERHADAP KARAKTERISTIK COOKIES TEPUNG PISANG KEPOK PUTIH (Musa paradisiaca L.) PREGELATINISASI
ABSTRACT: Musa paradisiaca L.
processed into banana flour can increase the diversification of banana
utilization and improve its economical value. One of the diversified product of
banana flour is cookies. Utilization of banana flour as the raw material can
cause a sense of starchy cookies on the product, so it has to do
pregelatinized. Pregelatinized of banana flour do with a steam treatment and
maintain the steam temperature at 73oC±3 for 20 minutes. Replacement of wheat
flour with pregelatinized banana flour will reduce gluten, to produce cookies
with texture is very friable and sandy mouthfeel. In this study examined the
addition of hydrocolloid Na-CMC (Natrium-Carboxymethyl Cellulose) to replace
the role of gluten. The aim of this study was to determine the effect of
concentrations of Na-CMC and determine the concentration of Na-CMC which
produces of cookies with white kepok banana (Musa paradisiaca L.)
pregelatinized flour acceptable to panels. Concentrations treatment of Na-CMC
resulted in significant effects (α=5%) due to an increase of concentration
0,00-1,50% on the physicochemical characteristics (moisture content, specific
volume, power broken and color) and sensoric properties (color, taste, aroma,
broken power and mouthfeel). Cookies Musa paradisiaca L. Pregelatinized Flour
with concentrations of Na-CMC 1.50% give the best characteristic, with the
water content of 2.66%; specific volume of 3.87 ml/g; hardness of 2855.06 g/cm;
lightness 62.93; redness 7.05; yellowness 19.73; chroma 21.08; hue 73.33; and
sensoric score for color, taste, aroma, hardness and mouthfeel with each score
5.93; 5.87; 6.00; 6.19 and 5.97, out of score level 1 to 7 respectively.
Penulis: Valentine Valentine
Kode Jurnal: jppertaniandd151041
