Pengaruh Substitusi Tepung Jantung Pisang (Musa Paradisiaca) Terhadap Kadar Protein Dan Daya Terima Brownies Panggang

Protein consumption from vegetables are less varied and less desirable to the people, so banana blossom flour is added to processed product that is baked brownies. Banana blossom flour contains protein as much as 9,140 grams. Baked brownies with banana blossom flour substitution can be an alternative food in adding daily protein necessary. This research is aimed at finding out the effect of substitution of banana blossom flour on the baked brownies’ protein content and acceptability. This research used the complete randomized design with four treatments on banana blossom flour substitution (0%, 20%, 25%, 30%). The data was analyzed by using Oneway Anova Test, if the data was not normal and homogen, then it would be analyzed by using Kruskal Wallis Test and Duncan Test at level 0,05. The result of the research shows that banana blossom flour substitution affects the protein content of baked brownies with p-value=0,001, protein content average in a row, is 4,06; 4,30; 4,51 and 4,77. The result of the acceptibility test shows that there is an effect of banana blossom flour substitution on colour, aroma, flavour, teksture and over all. Baked brownies at 20% substitution of banana blossom flour is most liked by panelis with over all value is 4,26. There are effects of substitution of banana blossom on baked brownies’ protein content and acceptabillity