Pengaruh Maltodekstrin dan Substitusi Tepung Pisang (musa paradisiaca) terhadap Karakteristik flakes

The aim of this research were to study effect of maltodextrin and substitution of banana flour to characteristic of banana flakes. The research benefit were to obtain diversification of banana flour as substitution material of flake product. The experiment were used Randomized Factorial Design with 3x3, the first factor was varieties of maltodextrin concentration (R) with 3 levels (m1=5 %, m2= 10 %, m3=15 %) and the second factor was varieties of banana flour proportin (T). with 3 levels (t1= 70 %, t2= 80 %, t3=90 %). The result of this research showed these maltodextrin concentration effected of starch and fibre content and affected colour and chrispy, and these banana flour proportion effected of starch content, fibre content. There were interaction effected between maltodextrin and banana flour proportion factors of starch content. The best banana flake was get from m3 t3 treatment with with maltodextrin 15 % and banana flour proportion 90 %, which the characteristic has moistur content 1,69 %, starch content 61,63%, fibre content 2,28 %. The result of organoleptic test of this product were the preference of colour 2.15, taste 2.13, flavour 2.10, and crispy 2,22