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The objective of this paper was to analyze the effects of maize flour substitution on the organoleptic characteristics and nutritional values of fried peanut products in improved agroforestry system through the use of bokashi plus fertilizer in intercropping maize and peanut. The research was arranged using randomized completely block design (RCBD) with one single factor of maize flour substitution (M), consisting of four levels: 0% (M0), 10% (M1), 20% (M2) and 30% (M3). Data on organoleptic and nutritional values of peanut products were recorded and analyzed using analyses of variances with 95 percent confidence level. The organoleptic of taste, aroma, texture, color of fried peanut products were tested covering carbohydrate, lipids, protein, ash and water contents were determined using standardized proximate analyzes. The results of research showed that the substitution of maize flour gave a significant effect on the organoleptic characteristis of fried peanut products for taste, aroma, texture, and color. The nutritional values for carbohydrate, lipids, protein, ash and crude fiber contents were commonly significant different at various doses of maize flour substitution. It was concluded that the substitution of maize flour might result in maintaining a better nutritional values of fried peanut products on 20% maize flour substitution.

iop conference series. earth and environmental science

Effects of maize flour substitution on the organoleptic characteristics and nutritional values of fried peanut products (Arachys hypogaea L.) applied by bokashi plus fertilizer in improved agroforestry system in Napabalano District, Muna Regency