Pengaruh Penggunaan Tepung dan Puree Pisang terhadap Karakteristik Mutu Makanan Padat Berbasis-pisang

Banana is one of the leading fruits commodities in Indonesia, easy to find, has high economic value, high cultural and nutritional value. In general bananas are consumed as fresh fruits. While post-harvest for handling the banana is rarely used causing a lot of banana not be consumed. There is need to preserved banana to banana products, such as the banana flour. This banana flour can be used in manufacturing banana snack bar mixed with the fresh of banana puree. This study aimed to assess the charactericticsof banana snack bar for using different ratios of bananaflour and puree. Banana bar was baked with different ratios of banana flou rand banana puree of 2:1, 1:1 and 1:2. The snack bar then was analyzed for proximate analysis and physical characterietics. The data was analyzed using ANOVA with Duncan test. The result of study showed that the characteristic differ among three banana products. The banana snack bar contained 14 to 23 percent of water, 3.6 to 4.3 percent of protein, and 11.5 to 12.6 percent of fat, 35.7 to 46.0 percent carbohydrate. Physical analysis was 4677 to 20245 gf for hardness values, 0.44 to 0.66 for elasticity, and 33 gf to 42 for brightness (L value). High ratio of banana puree increased content of water, protein, and elasticity; but less fat, carbohydrates, hardness, and color brightness. The best banana snack bar was formulated from banana puree and banana flour with ratio of 2:1