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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian
Dewi Siti Rahayu
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Agriculture, Biological Sciences & Forestry Decision Sciences, Operations Research & Management Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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VARIASI KOMPOSISI BAHAN BAKU TERHADAP MUTU ORGANOLEPTIK MIE TEPUNG PISANG Dewi Siti Rahayu; Siska Apriyani; Ahmad Zueni
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (237.257 KB) | DOI: 10.37676/agritepa.v1i1.119

Abstract

Banana flour noodles are processed products of banana length , where in the processing process is fairly easy . Banana flour noodles in the treatment process through several stages of the process of sorting , washing , mixing , molding until boiling . Of these processes are one of the processes that determine the quality of banana flour noodles can be determined from the organoleptic properties of banana flour noodles . The purpose of this study was to determine the effect of the addition of banana flour on the organoleptic quality of banana flour noodles.The study was conducted with three treatments , namely the first treatment process carried out by the addition of 100 grams of banana flour , the second treatment is done by adding 200 grams of banana flour and treatments to three performed with the addition of 300 grams of banana flour . Analysis is conducted organoleptic analysis . The conclusion of this study found that in terms of the parameters of color , flavor , and texture of banana flour noodles that is most favored by the addition of 200 grams of banana flour .Keywords : Noodles , Banana flour , Organoleptic properties 
Co-Authors Ahmad Zueni Siska Apriyani