Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit

  • Erynola Moniharapon Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
  • Priscillia Picauly Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
  • Leonorang Lelmalaya Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura
DOI: https://doi.org/10.30598/jagritekno.2018.7.2.60
Keywords: banana flour, steamed brownies, tongka langit banana

Abstract

This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.

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Published
2018-10-01
How to Cite
Moniharapon, E., Picauly, P., & Lelmalaya, L. (2018). Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit. AGRITEKNO: Jurnal Teknologi Pertanian, 7(2), 60-63. https://doi.org/10.30598/jagritekno.2018.7.2.60
Issue
Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian
Section
Articles

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