Organoleptic Characteristics of Banana Flakes Based on Maturity Level of Banana ( Musa Paradisiaca) CV. Ambon

Abstract

Bananas are rich in minerals such as potassium, magnesium, iron, phosphorus, and calcium, contain vitamins A, B6 and C and contain serotonin which is active as a neurotransmitter for intelligence. Bananas can be processed into semi-finished products or finished products. One of the semi-finished products from bananas is Banana Flour. Banana flour is an alternative to banana preservation because bananas are perishable fruits. Banana flour can be made from unripe bananas and ripe bananas. The types of breakfast cereals that are most consumed or preferred by consumers are products in the form of breakfast drinks, extruded products and flakes. Flakes belong to the cereal milk food group. The purpose of this study was to determine the organoleptic characteristics of banana flakes made from banana flour with different ripeness levels of bananas. The research methodology included organoleptic test with the hedonic test method on a scale of 1-7, with a total of 30 panelists. The test parameters carried out include color, taste, aroma, hardness, crunchiness and overall acceptance. The results showed that the sample a1b3 (ripe banana flour, 25 minutes of roasting) was the most preferred by the panelists, with test values for color 5.40, taste 5.90, aroma, 5.63, hardness 5.50, crispness 5.67, overall admission of 6.07.