PENGARUH SUBTITUSI TEPUNG TERIGU DENGAN TEPUNG PISANG TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK COOKIES

Abstract

The research was done to determine the effect of banana flour as a substitution for wheat flour based on the physicochemical and preferences properties of cookies. The design used in this study was completely randomized design (CRD) with 4 treatments and 5 replication. The treatment consisting of P0: 100% wheat flour without banana flour, P1: 75% flour and 25% of banana flour, P2: 50% flour and 50% banana flour, P3: 25% flour and 75% respectively of banana flour. All the treatments were gave significant effect excluded on the total solid dissolved and sweet properties. The properties of colour had changed being darker with the value 53,68% at the 75% level of substitution. The most crunchy texture attributes was gained at the treatment of 75% level of substitution. However, the water content of cookies had decreased while the increasing number of banana flour addition. The highest level on water content properties was gained with the value 9.63%. Moreover, there was no significant different for the total dissolved properties at any level of treatments. Based on the panellist preferences, P2 (substitution of 50%) being the most preferable within any treatments. The cookies gradually being tasteless when the substitution of banana flour getting high.