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STUDI PENGARUH VARIETAS DAN PERLAKUAN PERENDAMAN TERHADAP SIFAT KIMIA DAN SENSORIS KERIPIK PISANG (Musa sp.)

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ABSTRACT

Banana chips is the result of diversification in the form of processed bananas. This product is in the form of thin slices of banana fried in cooking oil. The aim of research to determine the effect of varieties and soak ing treatment, as well as its intera ction with chemical and sensory properties of banana chips. Based on the analysis of variance showed that the banana chips produced have a range 1,58-1.93% moisture content, ash content 1,77-
2.27%, fat content 12.40-15,27%. Banana varieties no real effect on water content, ash, and fat banana chips, while soaking treatment significantly affected the moisture content, ash content, and the fat content of banana chips. Organoleptic (hedonic) shows all the interaction varieties of bananas and soaking treatment preferred by the panelists with hedonic quality color (yellow-slightly yellow), banana flavored, slightly sweet flavor, crunchy texture.

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

: ., 2016

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

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