Physical Characteristics, Chemical Composition, Organoleptic Test And The Number Of Microbes In The Biscuits With Addition Of Flour Banana Peels

International Seminar on Mathematics, Science, and Computer Science Education 2016

数学;自然科学;计算机科学

Hernawati^1 ; Aryani, A.^1 ; Shintawati, R.^1

Biology Education Program, FPMIPA Universitas Pendidikan Indonesia, Jl. Dr. Setiabudi No. 229, Bandung

40154, Indonesia^1

关键词: Banana peels;    Chemical compositions;    Computing program;    Dietary fibers;    National standard;    Physical characteristics;    Proximate analysis;    Wheat flours;   

Others  :  https://iopscience.iop.org/article/10.1088/1742-6596/812/1/012118/pdf
DOI  :  10.1088/1742-6596/812/1/012118

来源: IOP

【 摘 要 】

The purpose of this study to analyze the physical characteristics, chemical composition and organoleptic test of biscuit flour with the addition of flour banana peel. Materials used are banana peels Kepok. Kepok banana peel has been found to contain high fiber food. Biscuit-making stage includes the formation of cream, adding flour and wheat flour dietary fiber from banana peels to concentrations of 0% as control, 25%, 50% and 75% of 100 grams of wheat flour; mixing; molding; baking in the oven for 20-25 minutes with a temperature of 180°C. Parameters to be measured, namely the physical characteristics include: hardness, softness, consistency, crispness. Furthermore, the biscuits were tested by chemical analysis (proximate). Organoleptic test include: aroma, taste, mouthfeel, aftertaste. Data were analyzed statistically using SAS computing programs. Physical and organoleptic test results biscuits with the addition of flour banana peels has sufficient level of preference between like-liked. Based on the results of the proximate analysis of biscuits with the addition of flour banana peels has generally been in accordance with the National Standards of Indonesia (SNI). Conclusion of the study that the addition of flour banana peels in biscuits has the potential to become functional foods that contain high fiber.