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Souripet, A.
Universitas Sam Ratulangi
Agriculture, Biological Sciences & Forestry Computer Science & IT

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KARAKTERISTIK SENSORIS PUREE PISANG TONGKA LANGIT PENDEK (Musa troglodytarum) Tuhumury, H. C.D.; Moniharapon, E.; Souripet, A.
Jurnal Teknologi Pertanian (Agricultural Technology Journal Vol 9, No 2 (2018): Jurnal Teknologi Pertanian (Agricultural Technology Journal)
Publisher : Fakultas Pertanian, Universitas Sam Ratulangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35791/jteta.9.2.2018.23243

Abstract

‘Tongka langit’ plaintain (Musa troglodytarum) is one of indigenousplantains in Maluku which contain β-carotene and certain phenoliccompounds. This research was aimed to determine the effect of cookingmethod and cooking time on the sensory characteristics of short ‘tongkalangit’ plaintain. A 5-scale hedonic and descriptive sensory evaluation wasperformed to determine panelist’ on colour, taste, texture, aroma and overalllikeness. Results showed that plaintain grilled for 5 minutes resulted inpuree with the best sensory characteristics and was preferred by panelistson colour (3.67), taste (3.70), texture (4.0), aroma (3.73) and overall (3.90).Keywords : tongka langit plantain, puree, sensory.
Co-Authors Moniharapon, E. Tuhumury, Helen C.D.