DAYA KEMBANG, KADAR ABU DAN SIFAT SENSORI COOKIES SUBSTITUSI TEPUNG PISANG TERMODIFIKASI
Keywords:
cookies, modified banana flour, spread ratio, ash content, sensory propertiesAbstract
This study aimed to evaluate the effect of modified banana flour substitution on the spread ratio, ash content, and sensory properties of banana cookies. The formulations were prepared with varying ratios of modified banana flour and wheat flour (20:80, 40:60, 60:40, 80:20, and 100:0). The results showed that the substitution of modified banana flour affected the spread ratio of cookies, with values ranging from 0.23 to 0.27 cm. Ash content increased along with the proportion of banana flour, from 1.24% in the 20:80 formulation to 1.59% in the 100:0 formulation, and all values met the Indonesian National Standard (SNI) requirement for cookies (<2%). Sensory evaluation revealed an increasing trend in color, aroma, taste, and texture scores as the proportion of banana flour increased, with the highest scores obtained in the 100:0 formulation. These findings indicate that modified banana flour can be used as a substitute for wheat flour in cookie production, providing competitive physical and sensory quality characteristics.
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Indonesian Society of Applied Science (ISAS)
