<![CDATA[Pengembangan tortilla chips berpeluang besar karena dapat meningkatkan nilai ekonomi pisang kepok putih yang tidak populer, serta menciptakan produk baru. Penelitian ini bertujuan untuk mengetahui pengaruh substitusi pisang kepok putih terhadap sifat fisik, kimia, β-karoten dan sifat organoleptik. Rancangan penelitian menggunakan Rancangan Acak Lengkap(RAL) dengan 4 perlakuan substitusi yaitu sebesar 0% (A), 40% (B), 80% (C) dan 100% (D)setiap perlakuan diulang 3 kali. Digunakan Analisis of Variance (ANOVA) untuk menghitung keragaman pada setiap perlakuan. Jika terdapat perbedaan antar perlakuan maka untuk mengetahui mana yang berbeda nyata diadakan uji lanjut menggunakan uji DUNCAN. Hasil analisis menunjukkan perlakuan substitusi Pisang Kepok Putih berpengaruh terhadap kemekaran linear (23,820-45,752%) dan warna (lightness) yang berkisar antara 54,193-71,740%. Substitusi pisang kepok putih juga berpengaruh terhadap nilai deformation (tekstur) yang berkisar antara 0,546-1,044 mm tetapi tidak berpengaruh terhadap nilai break strength (tekstur) yang berkisar antara 4,911-6,460 N. Substitusi Pisang Kepok Putih berpengaruh terhadap kadar air (3,717–5,190%), abu (1,757–4,073%), protein (3,460– 8,533%), karbohidrat (72,180–74,343%), serat kasar (15,430-19,623%) dan betakaroten (0,0023-0,0076 mg/g ) tetapi tidak berpengaruh terhadap kadar lemak (13,250–14,357%). Perlakuan substitusi pisang kepok putih berpengaruh terhadap rasa (4,760 - 5,800), tekstur (4,440–5,467) dan warna (3,733– 6,093) tetapi tidak berpengaruh terhadap aroma (4,520 - 4,707)tortilla chips.Kata kunci : Tortilla chips, pisang kepok putih, jagung Bisi-2.AbstractDevelopment of tortilla chips is likely to increase the economic value of unpopular white bananas, and create new products. This study aims to determine the effect of white kepok banana substitution on the physical, chemical, β-carotene and organoleptic properties. The research design was using Completely Randomized Design (RAL) with 4 substitution treatments ie 0% (A), 40% (B), 80% (C) and 100% (D) each treatment was repeated 3 times. Used Analysis of Variance (ANOVA) to calculate the diversity in each treatment. If there is a difference between treatments then to find out which different real test is held further using DUNCAN test. The result showed that Banana Kepok Putih substitution treatment had effect on linear (23,820-45,752%) and color (lightness) which ranged from 54,193-71,740%. The white banana substitution also affects deformation values (texture) ranging from 0.546-1.044 mm but does not affect the value of break strength (texture) which ranges from 4,911-6,460 N. The substitution of Banana Kepok Putih affects water content (3,717-5,190%), ash (1,757-4,073%), protein (3,460-8,533%), carbohydrate (72,180-74,343%), crude fiber (15,430-19,623%) and beta-carotene 0,0023-0,0076 mg / g) but no effect on fat content (13,250-14,357%). The white banana substitution treatment had an effect on taste (4,760 - 5,800), texture (4,440-5,467) and color (3,733-6,093) but had no effect on aroma (4,520 - 4,707) tortilla chips.]]>
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