PENGARUH VARIETAS BUAH PISANG DAN LAMA BLANCHING TERHADAP KARAKTERISTIK TEPUNG PISANG
Daftar Isi:
- The aim of this research was to determine the best varieties of banana to be processed into flour and the influence of blanching time on banana flour characteristic. Factorial Completely Randomized Block Design was applied on this research and each treatment had three replications. The first factor was varieties of banana (gedah, kepok, nangka, tanduk and udang) and the second factor was blanching times (5, 7.5, 10 minutes). The observed parameters were consisted of physical characteristics (yield of banana flour), chemical characteristics (water content, ash content, protein content, fat content, amylose content, starch and phosphate levels). The results showed that banana varieties treatment had significant effect on water content, ash content and yield of banana flour. Blanching time and interaction between both treatment was not significantly affected water content, ash content and yield of banana flour. A4B1 treatment (tanduk banana, 5 minutes) was the best treatment with following characteristics : yield of 14.467%, water content of 5.771%, ash content of 2.106%, lipid content of 0.568%t, protein content of 4.18%, starch content of 30.99%, amylose content of 41.98% and phosphate level of 0.16%.