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)

‘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.