KUKER PIKBIYONG: Diversification of Kepok Banana Peel Flour (Musa paradisiaca Liin) and Ganyong Tuber Flour (Canna edulis) as a Snack for Celiac Disease Sufferers
KUKER PIKBIYONG: Diversifikasi Tepung Kulit Pisang Kepok (Musa paradisiaca Liin) Dan Tepung Umbi Ganyong (Canna edulis) Sebagai Camilan Penderita Celiac Disease
DOI:
https://doi.org/10.21070/ups.10610Keywords:
Musa paradisiaca L., Canna edulis, Cookies, Gluten FreeAbstract
This study aims to determine the effect of the use of kepok banana peel flour and ganyong tuber flour on the organoleptic quality of gluten-free cookies and determine the best formulation. The study used a Randomized Block Design (RBD) with 7 treatments and 4 replications. Organoleptic tests were carried out by 30 panelists with a hedonic scale. The results showed that the panelists' preference level was in the range of 2.63–3.80 (neutral to like). The higher the use of banana peel flour, the preference level tended to decrease, especially in taste and texture due to the presence of astringent taste and denser texture. Meanwhile, the color and aroma were still quite acceptable. The best treatment of these cookies was PG2 (20% kepok banana peel flour: 80% ganyong tuber flour) with a value of 0.85 because it had the best balance between sensory quality and nutritional content
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