THE EFFECT OF KEPOK BANANA FLOUR RATIO (Musa paradisiaca L.) WITH WHITE GLUTINOUS RICE FLOUR ON THE NUTRITIONAL VALUE AND ORGANOLEPTICS OF KLEPON

Abstract

Klepon on of a a type of intropdiate mouistore food product that have been known and circulated for a long time in the community. To enrich nutrient content from klepon is diversivicate it with “kepok” banana flour. This study aims to determine the effect of substitution of white glutinous rice flour with Kepok banana flour on the nutritional and organoleptic value of klepon. The method used in this study is an experimental method with a completely randomized design, with concentration (100: 0%, 70: 30%, 60: 40%, 50: 50%, 40: 60%, 30: 70%). Each treatment was repeated three times in order to obtain 18 experimental units. The parameters observed were chemical parameters (moisture content, ash content, and crude fiber), physical parameters (color), and organoleptic parameters (color, texture, taste and aroma). Observation data were analyzed using analysis of variance (ANOVA) with a significant level of 5% using the Co- Stat. if it difference, a further test is carried out with the Honest Real Difference test (BNJ). The results showed that the addition of Kepok banana flour had a significantly different effect on moisture content, ash content, crude fiber and was significantly different on the color and organoleptictests (color, texture, taste and aroma). Klepon with the addition of 50% “Kepok” banana flour is the best treatment to produce texture, taste and aroma, namely K3 treatment. While the results of the scoring test on the K5 treatment were tested on color, taste and aroma. The highest ash content was in treatment K5 (0.86%), the lowest water content was in treatment K5 (47.44%), and the highest content of crude fiber was in treatment K5 (1.37%).