Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pangan dan Gizi
muthia damayanti
Program Studi Teknologi Pangan Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
PENGARUH PENAMBAHAN TEPUNG PISANG KEPOK PUTIH TERHADAP SIFAT FISIK DAN SENSORI STIK muthia damayanti; Wikanastri Hersoelistyorini
Jurnal Pangan dan Gizi Vol 10, No 1 (2020): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.10.1.2020.24-33

Abstract

Stick is type of pastry with a frying treatment with oil, usually made from wheat flour and tapioca. Banana flour is one of the flour products that can be used  making sticks because they are easily mixed into various preparations and enriched with nutrients. The general objective of this study was to determine the effect of adding white kepok banana flour to physical properties (hardness) and sensory sticks. The research method of banana sticks consisted of 4 treatments of adding white kepok banana flour which were 0, 10, 20 and 30 grams. Each treatment was repeated 6 times, resulting in 24 experimental units. The results showed that there was a significant effect of adding white kepok banana flour to physical characteristics (hardness) and sensory sticks. The best physical and sensory properties were found in the manufacture of sticks with the addition of 10 grams of white kepok banana flour with the results of proximate analysis of water content of 9.74%, ash content of 0.93%, fat content of 35.86%, protein 3.83% and carbohydrates 49 , 64%. The more white kepok banana flour is added, the resulting stick will be harder and produce a more brownish color, caramel aroma and a slightly sweet taste.
Co-Authors Wikanastri Hersoelistyorini