Kadar Lemak, Protein Dan Sifat Sensoris Kornet dengan Substitusi Jantung Pisang
Abstract: Banana blossom is a
food rich in nutrients. During this time the benefits of banana blossomis limited to vegetable product
such as jerky and "abon". Cornetsubstitution with banana blossom is
one of the efforts to diversify the utilization of banana blossomin and have
aim to produce corned with low fat content.Banana blossom when it has undergone
a processing process has a fibrous texture almost the same as the texture of
beef. The objective of this study was to determine the fat, protein content and
sensory characteristics of corned beef with banana blossom substitution. The
method used was experimental method by making corned beef with mixture ofbanana
blossom material with treatment 0%, 15%, 30%, 45%,60% then, corned yielded test
fat content, protein content and sensory properties. Increasing the banana
blossom substitution in corned beef causes a decrease in fat content. The
lowest fat content is produced from 60% substitution of banana heart, 0.75%.
The addition of banana heart also caused small decrease protein
levels.Substitutiom 30 and 45% have decrease significant fat content, small
decrease in protein levels and taste and texture similar to corned beef, but
the color tends to turn brown.
Keywords: Banana Blossom,
Sensory Properties, Corned
Penulis: Nala Naeli Nur
Fauziyah, Joko Teguh Isworo, Yunan Kholifatuddin Sya'di
Kode Jurnal: jpkesmasdd170357
