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STUDI PEMBUATAN TEPUNG BONGGOL PISANG KEPOK (Musa paradisica Linn) DARI UMUR PANEN YANG BERBEDA

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The objectives this research want to know the effect harvesting various age banana tuber a flour quality. The research was done start from February 2011 until April 2011 at Post Harvest and Processing Laboratory, and at Chemical and Microbiology Laboratory Study Program of Agriculture Product Tecnology Faculty of Agriculture Mulawarman University.
This research, it use by experiment of non factorial in random design complete with one factor that is harvesting various age banana tuber (B) which consist of three treatment level i.e: B1=before bearing, B2=is bearing, B3=after harvested. Data analyzed by use ANOVA with test of F and continued with Significant Different Test ( BNT).
The harvesting various age kepok banana tuber influences physical and chemical of banana's tuber flour. Kepok banana's tuber flour which was yielded have the characteristic of water content 0,98-1,28%, ash content 0,02-0,06%, wet rendemen 9,42-12,92%, dry rendemen 81,17-96,02%, flow power 0,27-0,53 cm,water absorption 200-253%, it has granule circular egg ( ellipse) form, and organoleptic from rather dislike and like . The banana’s tuber flour which has best quality is obtained at harvesting various age of kepok banana after harvested, because it has the lowest water content so that it adding the shelf life and high of water absorption. So it is good for substitution of wheat flour as in making of the noodles and biscuit.
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: ., 2012

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Indonesia

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NONE

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