ANALISIS KOMPOSISI KIMIA DAN SIFAT ORGANOLEPTIK TEPUNG PISANG “MULU BEBE†(Musa acuminata) DENGAN SUHU DAN WAKTU PENGERINGAN YANG BERBEDA

Sari

The present study aims to analyze the effect of temperature and drying time on chemical composition and organoleptic characteristics of "Mulu bebe" banana flour. The experiment was established using a completely randomized design (CRD) within a factorial arrangement with each treatment had three replications. The combination of treatments include: 5 hours drying time at 35â°C (S1s1), 10 hours drying time at 35â°C (S1s2), 15 hours drying time at 35â°C (S1s3), 5 hours at 40â°C (S2s1), 10 hours drying time at 40â°C (S2s2), 15 hours drying time at 40â°C (S2s3), 5 hours drying time at 45â°C (S3s1), 10 hours drying time at 45⁰C (S3s2) and 15 hours drying time at 45â°C (S3s3). The parameters observed were chemical composition (water, carbohydrates, fiber, fat and protein) and organoleptic properties (color, texture and odor). The results showed that the chemical and organoleptic properties had been significantly affected by drying time and temperature. The best chemical properties of "Mulu bebe" banana flour was found at the drying time of 15 hours at 45^â°C, while the organoleptic properties have a positive correlation with chemical composition.