PENGARUH TINGKAT KEMATANGAN PISANG TANDUK (Musa paradisiacal fa Corniculata) DAN LAMA PENGUKUSAN TERHADAP MUTU FISIKOKIMIA COOKIES

Horn banana cookies with effect of ripness level and long steaming is new
innovation cookies product made from banana flour. This research aims to know
the interactions between ripness level and long steaming banana to quality of
cookies and best formulation as raw material.
This research using a factorial randomized block design (RAK) with 2
factors. Factor I is the maturity level of horn banana with 3 levels (raw, half-ripe
and ripe) and factor II is the long steaming of horn banana with 3 levels (5 minutes,
10 minutes and 15 minutes). This research obtained 9 treatment combinations and
each treatment was repeated 3 times.
The results of the research showed that the horn banana ripness level and
long steaming on the quality of physicochemical cookies had an interaction between
moisture content, fat content, carbohydrate content, color intensity (a, b),
organoleptics (taste, color, texture). The best treatment for horn banana cookies is
A3B1 (ripe bananas, steaming time 5 minutes) which has a moisture content of
4.0%, ash content of 1.34%, protein content of 6.31%, fat content of 13.25%,
carbohydrate content of 75.05%, texture of 4.05N, value of brightness (L ) 36.5,
degree of redness (a) 6.7, degree of yellowness (b) 11.5, organoleptic taste 4.4
(neutral), organoleptic aroma 3.9 (neutral), organoleptic color 3,76 (just don’t like
it), organoleptic texture 4.8 (quite like it).