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@article{Ekafitri_Sarifudin_Surahman_2015, title={PENGARUH PENGGUNAAN TEPUNG DAN PUREE PISANG TERHADAP KARAKTERISTIK MUTU MAKANAN PADAT BERBASIS-PISANG}, volume={36}, url={https://pgm.persagi.org/index.php/pgm/article/view/85}, DOI={10.22435/pgm.v36i2.3998.127-134}, abstractNote={ABSTRACT<br />Banana is one of the leading fruits commodities in Indonesia, easy to find, has high economic value, high cultural and nutritional value. In general bananas are consumed as fresh fruits. While post-harvest for handling the banana is rarely used causing a lot of banana not be consumed. There is need to preserved banana to banana products, such as the banana flour. This banana flour can be used in manufacturing banana snack bar mixed with the fresh of banana puree. This study aimed to assess the charactericticsof banana snack bar for using different ratios of bananaflour and puree. Banana bar was baked with different ratios of banana flou rand banana puree of 2:1, 1:1 and 1:2. The snack bar then was analyzed for proximate analysis and physical characterietics. The data was analyzed using ANOVA with Duncan test. The result of study showed that the characteristic differ among three banana products. The banana snack bar contained 14 to 23 percent of water, 3.6 to 4.3 percent of protein, and 11.5 to 12.6 percent of fat, 35.7 to 46.0 percent carbohydrate. Physical analysis was 4677 to 20245 gf for hardness values, 0.44 to 0.66 for elasticity, and 33 gf to 42 for brightness (L value). High ratio of banana puree increased content of water, protein, and elasticity; but less fat, carbohydrates, hardness, and color brightness. The best banana snack bar was formulated from banana puree and banana flour with ratio of 2:1.<br />Keywords: banana flour, banana puree, snack bar, characteristic<br />ABSTRAK<br />Pisang merupakan salah satu komoditas buah unggulan Indonesia yang mudah diperoleh, memiliki nilai ekonomi, budaya, serta nilai gizi yang tinggi. Pada umumnya pisang dikonsumsi dalam bentuk segar, sedangkan penanganan pasca panen masih kurang, sehingga banyak pisang menjadi cepat busuk. Oleh karena itu diperlukan pengolahan pisang, salah satunya adalah mengolah menjadi tepung pisang. Tepung pisang bisa digunakan sebagai bahan baku pembuatan makanan padat berbentuk batang (snack bar) dikombinasikan dengan pisang segar dalam bentuk puree. Penggunaan kedua bahan baku ini pada perbandingan yang berbeda akan menghasilkan karakteristik snack bar yang berbeda pula. Penelitian bertujuan mengetahui pengaruh perbandingan tepung dan puree pisang terhadap karakteristik mutu snack bar yang dihasilkan. Perbandingan tepung pisang dan puree pisang yang digunakan adalah 2:1; 1:1: dan 1:2. Snack bar dibuat menggunakan metode pemanggangan. Analisis terhadap snack bar adalah analisis proksimat (air, abu, lemak, protein, dan karbohidrat) dan analisis fisik (kekerasan, elastisitas, dan warna). Analisis data menggunakan ANOVA dengan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa penggunaan tepung pisang dan puree pisang berbagai konsentrasi berpengaruh terhadap karakteristik mutu snack bar yang dihasilkan. Snack bar yang dihasilkan memiliki kadar: air 14-23 persen, protein 3,6-4,3 persen, lemak 11,5-12,6 persen, karbohidrat 35,7-46 persen, dan nilai kekerasan 4677-20245 gf, elastisitas 0,44-0,66 gf, serta kecerahan warna (nilai L) 33-42 gf. Semakin tinggi penggunaan puree pisang, dihasilkan produk snack bar dengan kadar air, protein, dan elastisitas yang semakin meningkat, sementara kadar lemak, karbohidrat, kekerasan, dan kecerahan warna semakin menurun. Snack bar terbaik adalah terbuat dari perbandingan puree pisang: tepung pisang 2:1. [Penel Gizi Makan 2013, 36(2):127-134]<br />Kata kunci : tepung pisang, puree pisang, snack bar, karakteristik}, number={2}, journal={Penelitian Gizi dan Makanan (The Journal of Nutrition and Food Research)}, author={Ekafitri, Riyanti and Sarifudin, Achmat and Surahman, Diki Nanang}, year={2015}, month={Apr.}, pages={127–134} }