Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar

Authors

  • Tuah Hamonangan Simanjorang Universitas Riau
  • Vonny Setiaries Johan Department of Agricultural Technology, Universitas Riau
  • Rahmayuni Rahmayuni Universitas Riau

DOI:

https://doi.org/10.30997/jah.v6i1.2164

Abstract

The purpose of this research was to obtain snack bar with the optimum sensory and chemical characteristics.  This research used a completely randomized design with five treatments and three replications.  Data were statistically analyzed using analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%.  The treatments performed were the differential ratio between jackfruit seed flour and dried slice of ambon banana, namely BNP1 (80:20), BNP2 (70:30), BNP3 (60:40), BNP4 (50:50) and BNP5 (40:60). The result showed that each treatment significantly affected all the observational parameters both chemically and sensory. Jackfruit seed flour : dried slice of ambon banana (40:60) is the optimum treatment which is preffered hedonically with a description of brownish yellow color, banana aroma, banana flavored and having soft level of hardness, having 23.98% moisture content, 2.05% ash content, 11.61% fat content, 5.86% protein content, 56.50% carbohydrate content and 0.88% crude fiber content.

Keywords: snack bar, jackfruit seed flour, dried slice of ambon banana

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Published

2020-04-07

How to Cite

Simanjorang, T. H., Johan, V. S., & Rahmayuni, R. (2020). Pemanfaatan Tepung Biji Nangka dan Sale Pisang Ambon dalam Pembuatan Snack Bar. JURNAL AGROINDUSTRI HALAL, 6(1), 001–010. https://doi.org/10.30997/jah.v6i1.2164

Issue

Vol. 6 No. 1 (2020): Jurnal Agroindustri Halal

Section

Articles

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