UJI ORGANOLEPTIK CRACKERS PISANG TONGKA LANGIT
Abstract
Tongka langit banana is one of the particular indigenous fruits in Maluku. Tongka langit banana contain high nutrients including pro vitamin A and has a lot of health benefits. However, it is also a perishable product, and would deteriorate if not processed or not completely consumed. Therefore, this banana should be processed into diverse products. It can be processed into intermediate product such as flour, which can be further applied in crackers making. Variables observed on crackers including taste, aroma, colour, texture and overall likeness. Results showed that crackers made from 40% banana flour and 60% wheat flour were mostly liked by panelists in terms of taste, colour, aroma, texture and overall likeness.
Downloads
References
Dinas Pertanian. 2006. Pisang Tongka Langit. Dinas Pertanian Provinsi Maluku. Ambon.
Loypimai, P. and A. Moongngarm. 2015. Utilization of pregelatinized banana flour as a functional ingredient in instant porridge. Food Science Technology 52: 311–318.
Mailoa, M. 2012. Pengembangan pisang tongka langit (Musa troglodytarum) menjadi biskuit. Jurnal Ekologi dan Sains 1: 1-9.
Manley, D. 2000. Technology of Biscuit, Crackers, and Cookies, Woodhead Publishing Limited, Third Edition, Chapter 3, Savory or Snack Crackers, New York, NY, 247-248.
Mir, A.A., S.J. Don Bosco, M.A. Shah, S. Santhalakshmy, and M.M. Mir. 2017. Effect of apple pomace on quality characteristics of brown rice based cracker. Journal of Saudi Society of Agricultural Science 16: 25-32.
Owusu, D., I. Oduro, and W.O. Ellis. 2011. Development of crackers from cassava and sweet potato flours using Moringa oliefera and Ipomea batatas leaves as fortificant. American Journal of Food and Nutrition 1: 114-122.
Picauly, P. dan G. Tetelepta. 2015. Karakteristik kimia bubur instan tersubtitusi tepung pisang tongka langit. Agroforestri 10: 122-126.
Samson, E., E.T. Apituley, dan D. Wakano. 2013. Analisa Lama Waktu Pemanasan Terhadap Stabilitas Pigmen Karotenoid Buah Pisang Tongka Langit (Musa troglodytarum) Ukuran Panjang. Prosiding FMIPA Universitas Pattimura. ISBN: 978-602-97522-0-5.
[SNI] Standar Nasional Indonesia. 1995. SNI Crackers. 01-2973-1992.
Tetelepta, G., J. Talahatu, dan S. Palijama. 2015. Pengaruh cara pengolahan terhadap sifat fisikokimia pisang tongka langit (Musa troglodytarum). Agritekno 4: 14-18.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
