FORMLLASI DAN LAMA PENGUKUSAN PADA TIWUL PlSANG INST AN TERHADAP KARAKTERISTIK FISIK, KIMIAWl DAN ORGANOLEPTlK.

Endang Bekti K (Fakultas Teknologi Pertanian dan Peternakan Universitas Semarang)

Jurnal Litbang Provinsi Jawa Tengah
Vol 4 No 1 (2006): Jurnal Litbang Provinsi Jawa Tengah

Instant tiwul usually made from gaplek. The changes of gaplek by banana flour for making instant tiwul was a modification processing. Kepok Gablok (Musa paradisiacafa corniculatai was a good plantain banana for making banana flour. The formulation and steamed duration influence significantly to the volume improvement, proximate content and organolepric characteristics, except the sticky score of banana instant tiwul. The preference was on banana instant tiwul with formulation of70% banana flour, 20% com flour, 5% wheat flour, with characteristics of 50,68% volume improvement, content of ash 3, I 2%, fat 1.97%. protein 5.93%, carbohydrate 85,88%, and the waler content of3,08%.This resulted in the instant ti\,1.11 that was ratersof\ and not delicious but it meet people preference.