VARIASI KOMPOSISI BAHAN BAKU TERHADAP MUTU ORGANOLEPTIK MIE TEPUNG PISANG

  • Dewi Siti Rahayu
  • Siska Apriyani
  • Ahmad Zueni

Abstract

Banana flour noodles are processed products of banana length , where in the processing process is fairly easy . Banana flour noodles in the treatment process through several stages of the process of sorting , washing , mixing , molding until boiling . Of these processes are one of the processes that determine the quality of banana flour noodles can be determined from the organoleptic properties of banana flour noodles . The purpose of this study was to determine the effect of the addition of banana flour on the organoleptic quality of banana flour noodles.The study was conducted with three treatments , namely the first treatment process carried out by the addition of 100 grams of banana flour , the second treatment is done by adding 200 grams of banana flour and treatments to three performed with the addition of 300 grams of banana flour . Analysis is conducted organoleptic analysis . The conclusion of this study found that in terms of the parameters of color , flavor , and texture of banana flour noodles that is most favored by the addition of 200 grams of banana flour .

Keywords : Noodles , Banana flour , Organoleptic properties

 

Downloads

Download data is not yet available.
Published
2015-11-19
How to Cite
Siti Rahayu, D., Apriyani, S., & Zueni, A. (2015). VARIASI KOMPOSISI BAHAN BAKU TERHADAP MUTU ORGANOLEPTIK MIE TEPUNG PISANG. JURNAL AGRITEPA, 1(1). Retrieved from https://jurnal.unived.ac.id/index.php/agritepa/article/view/119
Section
Jurnal Penelitian