Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)

AGRITEKNO, Jurnal Teknologi Pertanian

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Title Karakteristik Kimia Food Bar Puree Pisang Tongka Langit (Musa trogodytarum) dengan Penambahan Kenari (Canarium indicum L.)
 
Creator Lawalata, Vita N
Maatoke, Illonkha
Tetelepta, Gilian
 
Description Food bar is high caloric food made from blended food, enriched with nutrients, then formed into a compact bar shape. It is usually consumed either as breakfast or as snack food and is better than cakes or chocolates. This study was aimed to characterize the effect of canarium nut addition on the making of banana puree food bar. A completely randomized experimental design with four levels of treatments, i.e. 0%, 5%, 10% and 15% was applied in this research. Result showed that banana puree food bar with canarium nut addition caused not only a decrease in moisture, ash, and carbohydrate contents of 3.96%, 0.1%, and 2.6% but also an increase in protein content and fat content of 1.99% and 4.68%, respectively.
Keywords: canarium nut, food bar, Musa troglodytarum, puree, tongka langit banana
 
ABSTRAK
Food bar merupakan produk pangan berkalori tinggi yang dibuat dari campuran bahan pangan (blended food), diperkaya dengan nutrisi, kemudian dibentuk menjadi bentuk padat dan kompak (a food bar form). Food bar biasanya digunakan untuk sarapan atau sebagai makanan ringan (camilan), food bar merupakan makanan yang lebih baik dibandingkan dengan kue ataupun coklat. Penelitian ini bertujuan untuk mengkarakterisasi pengaruh penambahan kenari dalam pebuatan food bar puree pisang tongka langit. Penelitian ini menggunakan rancangan acak lengkap faktor tunggal dengan perlakuan penambahan kenari 0%, 5%, 10%, 15%. Hasil penelitian menunjukkan bahwa food bar puree pisang tongka langit dengan penambahan kenari menyebabkan terjadinya penuruanan kandungan air, abu, karbohidrat yaitu 3,96%, 0,1%, 2,6% dan peningkatan kadar protein sebesar 1,99% dan lemak 4,68%.
Kata kunci: food bar, kenari, pisang tongka langit, puree, Musa troglodytarum
 
Publisher Universitas Pattimura
 
Date 2019-10-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1412
10.30598/jagritekno.2019.8.2.48
 
Source AGRITEKNO: Jurnal Teknologi Pertanian; Vol 8 No 2 (2019): AGRITEKNO, Jurnal Teknologi Pertanian; 48-52
2620-9721
2302-9218
 
Language eng
 
Relation https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/1412/1171
 
Rights Copyright (c) 2019 AGRITEKNO: Jurnal Teknologi Pertanian
http://creativecommons.org/licenses/by-sa/4.0
 

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