Process Of Snack Bar Analysis With Pisang Kepok (Musa Paradisaca Linn) Flour Substitution

Jurnal Ilmiah Kesehatan

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Title Process Of Snack Bar Analysis With Pisang Kepok (Musa Paradisaca Linn) Flour Substitution
Analisis Proksimat Snack Bar dengan Substitusi Tepung Pisang Kepok (Musa paradisiaca linn)
 
Creator Afiifah, Nur Nida
Srimiati, Mia
 
Subject substitution
banana flour
snack bar
subsitusi
tepung pisang
snackbar
 
Description Utilization of bananas that are processed into flour can be a substitute for flour and increase local food thereby reducing the use of wheat flour. Objective: This study aimed to analyze the effect of Kepok banana flour substitution to produce snacks with nutritional value and organoleptic properties. Methods: This study was experimental with 4 treatments namely flour: banana flour in a row, F0 (100%: 0%), F1 (50%: 50%), F2 (25%: 75%), F3 (0 %: 100%). Results: F1 formula was chosen from the organoleptic test results as the selected formula with a ratio of 50%: 50% followed by proximate tests, ash content, water content, fat, protein, and carbohydrates respectively 11,96%, 1,54%, 18,95%, 7,68%, and 58,05%. Conclusion: Based on statistic tests on chemical properties, there were no significant differences in water, fat, protein and carbohydrate content between the control formula and the selected formula, while there were significant differences in the ash content between the control formula and the selected formula.
Pemanfaatan pisang yang diolah menjadi tepung dapat menjadi pengganti tepung terigu dan meningkatkan pangan lokal sehingga mengurangi penggunaan tepung terigu. Penelitian ini bertujuan untuk menganalisis pengaruh subtitusi tepung pisang kepok dapat menghasilkan snack bar dengan nilai zat gizi dan sifat organoleptik. Penelitian ini bersifat eksperimental dengan 4 perlakuan yaitu tepung terigu:tepung pisang secara berturut-turut, F0 (100%:0%), F1 (50%:50%), F2 (25%:75%), F3 (0%:100%). Formula F1dipilih dari hasil uji organoleptik sebagai formula terpilih dengan perbandingan 50%:50% dilanjutkan dengan uji proksimat, kandungan kadar abu, kadar air, lemak, protein dan karbohidrat secara berturut-turut yaitu 11,96%, 1,54%, 18,95%, 7,68% dan 58,05%. Berdasarkan uji beda pada sifat kimia, tidak ada perbedaan nyata pada kadar air, lemak, protein dan karbohidrat antara formula kontrol dan formula terpilih, sedangkan ada perbedaan nyata pada kadar abu antaraformula kontrol dan formula terpilih.
 
Publisher LPPM Akper Yapenas 21 Maros
 
Date 2020-04-30
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
 
Format application/pdf
 
Identifier https://ojs.yapenas21maros.ac.id/index.php/jika/article/view/46
10.36590/jika.v2i1.46
 
Source Jurnal Ilmiah Kesehatan; Vol. 2 No. 1 (2020): Volume 2 Nomor 1 April 2020; 36-42
Jurnal Ilmiah Kesehatan; Vol 2 No 1 (2020): Volume 2 Nomor 1 April 2020; 36-42
2686-2883
2337-9847
10.36590/jika.v2i1
 
Language ind
 
Relation https://ojs.yapenas21maros.ac.id/index.php/jika/article/view/46/27
 
Rights Copyright (c) 2020 Nur Nida Afiifah, Mia Srimiati
https://creativecommons.org/licenses/by/4.0
 

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