Open AccessThe effect of temperature and time of baking to sensory quality of banana-based food bars
Author(s) -
Taufik Rahman,
Rohmah Luthfiyanti,
Ade Chandra Iwansyah,
Nurul Azizah Choiriyah,
Dwi Ishartani,
R C E Andriasyah
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/672/1/012058
Subject(s) - food science , starch , chemistry , raw material , mathematics , organic chemistry
The study aimed to characteristics and evaluation of the temperature and time of baking of banana-based food bars favored. The assessment analyzed the physicochemical and hedonic tests. The raw materials used four types of Banana, namely, “pisang tanduk”, “pisang nangka”, pisang ambon and “pisang raja”. The experimental used temperature (105°C and 125°C) and time (6, 10, and 45 minutes) of baking as a treatment. The results showed that on raw material characterization, it appears that soybean flour contains high protein and fat at 40.12% and 17.45%, respectively. Banana flour and tapioca starch contain high carbohydrate at 82.44-86.08% and 86.92%. Pisang ambon has the highest water, ash, and protein content compared to “pisang tanduk”, “pisang nangka”, and “pisang raja”. Based on the hedonic test, food bars were made using a ratio of banana flour: banana ambon puree (100:125 grams) with a temperature of 105°C baked for 45 minutes followed with a temperature of 125°C baked for 6 minutes.