AGRITEKNO, Jurnal Teknologi Pertanian
Vol 7 No 2 (2018): AGRITEKNO, Jurnal Teknologi Pertanian

Kajian Sifat Kimia dan Organoleptik Brownies Pisang Tongka Langit

Erynola Moniharapon (Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura)
Priscillia Picauly (Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura)
Leonorang Lelmalaya (Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Pattimura)

Article Info

Publish Date
01 Oct 2018

Abstract

This research was aimed to determine the effects of substitution of tongka langit banana flour on the chemical (moisture, protein, fiber, total sugar) and organoleptic (taste, texture, colour, overall likeness) properties of the steamed brownies. A completely randomized experimental design with four-level treatment. The ratio of banana flour and wheat flour. i.e.: (0%:100%), (25%:75%), (50%:50%), and (75%:25%). The result showed that ratio (25%:75%) was determined as the best ratio to produce brownies with the best chemical and sensory properties.

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Journal Info
AGRITEKNO, Jurnal Teknologi Pertanian
Website

Abbrev

agritekno

Publisher

Universitas Pattimura

Subject

Agriculture, Biological Sciences & Forestry

Description

AGRITEKNO is published twice a year, i.e. in April and October. The journal contains research results and scientific review related to food science and technology as well as nutrition. In addition, it also covers various technological package for industry, short communication, and other information ...