SUBSTITUSI TEPUNG KULIT PISANG PADA PRODUCT BROWNIES KUKUS

Sidik, Debyo M and Sumasukrisna, Tasya Egidia (2019) SUBSTITUSI TEPUNG KULIT PISANG PADA PRODUCT BROWNIES KUKUS. Diploma thesis, Politeknik NSC Surabaya.

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Abstract

The purpose of this study was to determine the level of community preference for brownies steamed banana skin flour substitution in terms of color, aroma, texture, and taste. The experimental design used in this study was a single variable design, ie all factors remained the same except the treatment to be compared. The treatment given is banana skin flour substitution of 100%, 75%, and 50% of the weight of wheat flour. From the results of the study it can be concluded that the manufacture of steamed brownies in banana skin flour substitution most favored by respondents is product X1 (substitution with 100% banana skin flour 85gr) with acceptance of the level of liking that is like, it is based on X1 steamed Brownies Products with acceptance criteria for brown color, good aroma, slightly rough texture, and the right taste.

Keywords: Banana Skin Flour, Product, Steamed Brownies

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