Open AccessVARIASI KOMPOSISI BAHAN BAKU TERHADAP MUTU ORGANOLEPTIK MIE TEPUNG PISANG
Author(s) -
Dewi Siti Rahayu,
Siska Apriyani,
Ahmad Zueni
Publication year - 2015
Publication title -
agritepa/agritepa: jurnal ilmu dan teknologi pertanian
Language(s) - English
Resource type - Journals
eISSN - 2722-1881
pISSN - 2407-1315
DOI - 10.37676/agritepa.v1i1.119
Subject(s) - organoleptic , food science , mathematics , flavor , banana peel , rice flour , chemistry , raw material , organic chemistry
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