Pemanfaatan Tepung Pisang Raja sebagai Bahan Baku Pembuatan Non-Flaky Crackers
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Abstract
Tujuan penelitian ini untuk mendapatkan rasio penambahan terigu dan tepung pisang raja terbaik pada pembuatan non-flaky crackers. Penelitian ini menggunakan rancangan acak lengkap (RAL) yang terdiri dari lima perlakuan dan tiga ulangan. Perlakuan dalam penelitian ini meliputi TR1 (terigu 100 g), TR2 (terigu 45 g : tepung pisang raja 55 g), TR3 (terigu 30 g : tepung pisang raja 70 g), TR4 (terigu 15 g : tepung pisang raja 85 g), dan TR5 (tepung pisang raja 100 g) dalam formulasi non-flaky crackers. Data dianalisis secara statistik menggunakan analisis sidik ragam dan dilanjutkan dengan Duncan’s New Multiple Range Test (DNMRT) pada taraf 5%. Hasil sidik ragam menunjukkan bahwa perbandingan terigu dan tepung pisang raja memberikan pengaruh nyata terhadap kadar air, kadar abu, kadar protein, kadar lemak, kadar karbohidrat, kadar serat kasar, dan penilaian sensori. Perlakuan terbaik pada penelitian ini adalah perlakuan TR4 (terigu 15 g : tepung pisang raja 85 g) dengan kadar air 3,57%, kadar abu 3,42%, kadar protein 9,04%, kadar lemak 11,48%, kadar karbohidrat 72,49%, dan kadar serat kasar 5,45%. Uji sensori secara deskriptif menunjukkan bahwa non-flaky crackers terbaik yang dihasilkan adalah berwarna coklat, agak beraroma pisang raja, bertekstur keras, dan agak berasa pisang raja.
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