Formulasi Fruit Bars Berbasis Tepung Pisang Ditinjau dari Karakteristik Fisik, Kimia dan Organoleptik

Adryananda Nekstaria, AN and Zidan Arief Fardhani, ZAF and Ahmad Syifaul Qulub, ASQ and Iffah Muflihati, IM Formulasi Fruit Bars Berbasis Tepung Pisang Ditinjau dari Karakteristik Fisik, Kimia dan Organoleptik. Formulasi Fruit Bars Berbasis Tepung Pisang Ditinjau dari Karakteristik Fisik, Kimia dan Organoleptik.

Text 26. 2020-Formulasi Fruit Bars.pdf Download (1MB)

Abstract

They aim of this study was to determine the formulation, chemical and organoleptic characteristics of fruit bars made from Kepok, Raja and Susu banana flour with the addition of soy flour. The study used a completely randomized design with one factor, namely the use of basic ingredients of Kepok, Raja, and Susu banana flour. The results showed that the fruit bars of the three types of bananas had water content and fiber content that were not significantly different, whereas the yield of dough and organoleptic tests showed significantly different results. The highest yield of the dough in the treatment of fruit bars using the basic ingredients of milk flour is 0.88 g. The organoleptic test of fruit bars that can be accepted by panelists is the treatment of fruit bars using the ingredients of Kepok banana.

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