PENGARUH DURASI PERENDAMAN KAPUR SIRIH DAN VARIETAS PISANG TERHADAP KUALITAS KERIPIK PELEPAH PISANG

Indonesia was one of the world's largest banana producers, with production increasing annually. Along with the rise in banana production, the amount of banana pseudo-stem waste also increased significantly. This waste had the potential to be utilized into value-added products, such as banana pseudo-stem chips. This study aimed to analyze the effect of soaking duration and banana variety on the physical, chemical, and organoleptic characteristics of banana pseudo-stem chips. The research method used was a Factorial Randomized Block Design (RBD) with two main factors: soaking duration (12 hours, 36 hours, and 48 hours) and banana variety (Pisang Uli, Pisang Cavendish, and Pisang Kepok). Each treatment combination was tested in three replications, resulting in a total of 27 experimental units. The analysis was conducted using ANOVA and Duncan’s post hoc test at a 95% confidence level (α = 0.05). The results showed that soaking duration and banana variety significantly affected the physical, chemical, and organoleptic characteristics of banana pseudo-stem chips. The interaction between soaking duration and banana variety significantly influenced protein content, carbohydrate content, texture, and organoleptic properties. Separately, soaking duration significantly affected moisture content, fat content, protein content, carbohydrate content, texture, and organoleptic properties. Meanwhile, banana variety significantly influenced moisture content, fat content, protein content, carbohydrate content, texture, and organoleptic properties. A soaking duration of 36 hours with Pisang Uli variety produced chips with the best texture, moisture content, and the highest panelist acceptance level.