<![CDATA[The research on the study making analog meat from flower banana (Musa Acuminata) with the method Completely Randomized Design with two (2) replications. factor I is the ratio flower banana : wheat flour, that is : J1 = 30%:70%, J2 = 40%:60%, J3 = 50%:50%, dan J4 = 60%:40%. Factor II is Long Boiling (L) consisting of four levels, that is: L1 = 5 minute, L2 = 10 minute, L3 = 15 minute, dan L4 = 20 minute. The parameters observed: Carbohydrates, protein, fiber, water activity, organoleptic texture, color, and flavor. The statistical analysis was obtained, that ratio flower banana: wheat flour provided highly significant effect (P<0.01) to carbohydrates, protein, fiber, water activity, and organoleptic texture and had no significant effect (P>0.05) on organoleptic color dan flavor. The long boiling provided a highly significant effect (P<0.01) on protein, water activity, organoleptic texture, and color and had no significant effect (P>0.05) on carbohydrates, fiber, and organoleptic flavor. The interaction had no significant effect (P>0.05) on carbohydrates, protein, fiber, water activity, organoleptic texture, color, and flavor.]]>
