HANDOYO, JOSEPHINE PERMATASARI (2019) DIVERSIFICATION OF “KEPOK” BANANA FLOUR (Musa paradisiaca L.) AS KAASTENGELS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
“Kepok” banana is horticulture products which is widely produced in Indonesia. “Kepok” banana is rich in nutrient that can be utilized for human health. Nevertheless, banana has short expired age and easily damaged. Solution of these problem is by converting banana into flour. “Kepok” banana flour has low protein content so it has potention to substitute soft wheat flour. Kaastengels is a soft wheat flour-based product that has typical cheese flavor. In this research, wheat flour in kaastengel is subtituted with “Kepok” banana flour in several concentration such as 20%, 40%, and 60%. The objective of this research is to find the best substitution formulation of “Kepok” banana flour and to know the effect of its substitution toward the physico-chemical and sensory characterization of kaastengels. Products are evaluated based on SNI 01-2973-2011 about cookies then the physical, chemical, and organoleptic of products are analyzed. Physical analysis are texture and colour while chemical analysis include water content, ash content, lipid content, free fatty acid (as oleic acid) content, protein content, carbohydrate content, and calorie. Sensory analysis is done to examine the colour, odor, texture, taste, and overall of product. Result of physical analysis shows that higher concentration of “Kepok” banana flour will lead to decrease in lightness and hardness level of products. Result of chemical analysis shows that the usage of “Kepok” banana flour will lead to increase of water content, ash content, and carbohydrate content meanwhile the protein content will decrease. Calorie content, lipid content and free fatty acid (as oleic acid) content has no significant difference with the increase concentration of “Kepok” banana flour. Sensory test shows that kaastengels using 20% substitution of “Kepok” banana flour has the highest acceptance from panelis while kaastengels using 40% substitution of “Kepok” banana flour and 60% substitution of “Kepok” banana flour has similar acceptance.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 16 Oct 2019 02:47 |
| Last Modified: | 08 Oct 2020 02:51 |
| URI: | http://repository.unika.ac.id/id/eprint/19797 |
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