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All Journal MALLOMO: Journal of Community Service JASATHP: Jurnal Sains dan Teknologi Hasil Pertanian Perbal: Jurnal Pertanian Berkelanjutan
Nurul Qisti
Universitas Muhammadiyah Sidenreng Rappang
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Perbal: Jurnal Pertanian Berkelanjutan

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Pengaruh Substitusi Tepung Kulit Pisang Kepok terhadap Pembuatan Cupcake: The Effect of Kepok Banana Skin Flour Substitution on Cupcake Making Mulyansyah Isiming; Nurul Qisti; Rukmelia Rukmelia; Astrina Nur Inayah
Perbal: Jurnal Pertanian Berkelanjutan Vol. 11 No. 2 (2023): Perbal: Jurnal Pertanian Berkelanjutan
Publisher : Fakultas Pertanian Universitas Cokroaminoto Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30605/perbal.v11i2.2724

Abstract

Tujuan dari penelitian ini untuk mengetahui pengaruh substitusi tepung kulit pisang kepok pada pembuatan cupcake yang terbaik ditinjau dari uji kimia meliputi kadar rendemen, kadar air, dan kadar serat. Penelitian ini dilakukan dengan 4 perlakuan 3 pengulangan. Perlakuan yang dimaksud adalah substitusi tepung terigu: tepung kulit pisang yaitu A0 (kontrol) (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%). Parameter yang diamati meliputi kadar rendemen, kadar air, dan kadar serat. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL), apabila ada beda nyata dipakai uji lanjut Duncan. Hasil penelitian ini menunjukkan bahwa substitusi tepung kulit pisang kepok berpengaruh nyata terhadap kadar air dan kadar serat. Kadar rendemen tertinggi pada A3 93,33%, kadar air tertinggi pada A0 14,54%, kadar serat tertinggi pada A2 0,91%. This study aims to determine the effect of substitution of kepok banana peel flour on the best cupcake making in terms of chemical tests including yield, water content, and fiber content. This research was conducted with 4 treatments 3 repetitions. The treatment in question is the substitution of wheat flour: banana peel flour namely A0 (control) (100%:0%), A1 (95%:5%), A2 (90%:10%), A3 (85%:15%) . Parameters observed included yield, water content, and fiber content. This study used a Completely Randomized Design (CRD). If there was a significant difference, Duncan's follow-up test was used. The results of this study indicate that the substitution of kepok banana peel flour has a significant effect on water content and fiber content. The highest yield content was in A3 93.33%, the highest water content was in A0 14.54%, the highest fiber content was in A2 0.91%.
Co-Authors Astrina Nur Inayah Astrini Padapi Fauziah Anas Iranita Hariyono Iranita Haryono Mudasirah Mudasirah Mulyansyah Isiming Nurul Frasiska Nurwidah, Andi Rukmelia Rukmelia