CD Skripsi

Pembuatan Snack Bar Dari Tepung Pisang Kepok Dan Pure Pisang Ambon Hijau

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ABSTRACT
Snack bar was a solid rod-shaped food, made from a mixture of dry
ingredients such as cereals, nuts, grains and fruits which can be consumed as a
snack. Binder is needed in making a snack bar. Fruit puree can be used as binder
in making snack bar. Related to this point, the snack bar in this research was
made from kepok banana flour and ambon hijau banana puree. The purpose of
this research was to obtain the best ratio of kepok banana flour and ambon hijau
banan puree in making snack bar with the best chemical and sensory
characteristics. This research used a completely randomized design (CRD) with 4
treatments and 4 times replication, which followed by Duncan’s New Multiple
Range Test (DNMRT) at level 5%. The treatment in this research was the
difference of the ratio between kepok banana flour and ambon hijau banana puree,
namely TP1 (50:50), TP2 (40:60), TP3 (30:70) and TP4 (20:80). The result
showed that the ratio of kepok banana flour and ambon hijau banana puree
significantly affected the parameters except fat content and protein content, while
sensory assessment had a significantly effected except the parameters of color and
density hedonic. Based on the results, the ratio of kepok banana flour : ambon
hijau banana puree (40:60) was chosen as the best treatment which had chemical
characteristics of 25.55% moisture content, 1.33% ash content, 10.47% fat
content, 1.47% protein content, crude fiber content 4.83%, and carbohydrate
content of 56.35% and the panelists preferred hedonically with a description of
yellowish brown, banana flavored, sweet taste and solid texture.
Keywords: snack bar, kepok banana flour, ambon hijau banana puree

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 121 (0003)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian –Teknologi Pertanian., 2021

Deskripsi Fisik

ix, 232 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 121 (0003)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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