Baiq. Famie Zubaedah
C1C 008 003
Zainuri dan M. Abbas Zaini
ABSTRACT
C1C 008 003
Zainuri dan M. Abbas Zaini
ABSTRACT
The aimed of this research was to study corn flour substitution with banana flour in cookies productions. This research used the Completely Randomized Design method with single factor, that is substitution single treatment between corn flour and banana flour (N) which is consist of six treatments. There are N0 (100% : 0%), N1 (90% : 10%), N2 (80% : 20%), N3 (70% :30%), N4 (60% : 40%), and N5 (50% : 50%). The analyzing of treatment is repeated 3 three times, thus obtains 18 trial units. The data obtained then tested using analysis of variance with significance level of 5% using Co-stat software. For further analysis, the Honestly Significance Difference (HSD) was used to analyzethe chemical properties parameters, and the Duncan’s Multiple Range Test (DMRT) was used for the sensory parameters.
The substitution treatment of corn flour with banana flour resulted in non-significant differences on the water content, the ash content, the texture (measured objectively with a penetrometer and measured subjectively using sensory test), the flavor and the aroma of cookies. However, the treatments caused significant different on the protein level, the color measured subjectively and the value of L, a, b measured objectively with Colorimeter (MSEZ User Manual). In general for all treatments, substitution of corn flour with banana flour in cookies processing resulted in cookies that are slightly preferred by panelist. Meanwhile, the panelist only slightly preferred the cookies that produced from the treatment of 30% corn flour substitution with banana flour.
Key words: Corn Flour, Banana Flour, Cookies
The substitution treatment of corn flour with banana flour resulted in non-significant differences on the water content, the ash content, the texture (measured objectively with a penetrometer and measured subjectively using sensory test), the flavor and the aroma of cookies. However, the treatments caused significant different on the protein level, the color measured subjectively and the value of L, a, b measured objectively with Colorimeter (MSEZ User Manual). In general for all treatments, substitution of corn flour with banana flour in cookies processing resulted in cookies that are slightly preferred by panelist. Meanwhile, the panelist only slightly preferred the cookies that produced from the treatment of 30% corn flour substitution with banana flour.
Key words: Corn Flour, Banana Flour, Cookies
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