Pemanfaatan Tepung Kulit Pisang Kepok (Musa paradisiaca linn) dalam Pembuatan Brownies

Banana peel flour is a by-product of processed bananas that have not been widely used. Brownies is a food that is loved by many people from the age of children to adulthood. The aimed of this study was to analyse the effect of substitution of Kepok banana peel flour on the formulation of brownies. There were 4 treatments of the formulation, consists of: F0 (without banana peel flour), F1 45%, F2 50% and F3 55%. All of the formula were tested organoleptically, the test including colour, flavour, aroma, and texture. Furthermore, the best formula compared with the control (F0) on the proximate level. Based on the organoleptic test, the best formula was F1 (45% banana peel flour), this product has 32.99% of water content, 1.37% of ash, 15.04% of fat, 5.93% of protein, 44.67% of carbohydrates, and 1.51% of fiber. The control formula (F0), contain 31.18% of water, 0.73% of ash, 12.23% of fat, 8.22% of protein, 47.64% of carbohydrate, and 1.55% of fiber. Based on t-test, the water content, ash, fat, protein and carbohydrate of control formula (F0) and F1 (45% banana peel flour) were different statistically (P<0.05). We conclude that, banana peel flour can be used to substitute wheat flour until 45%, also can be used to make other product that similar with brownies.  Tepung kulit pisang merupakan hasil samping dari olahan pisang yang belum banyak dimanfaatkan. Brownies merupakan makanan yang banyak disukai oleh masyarakat mulai dari usia anak-anak hingga usia dewasa. Penelitian ini bertujuan untuk menganalisis pengaruh substitusi tepung kulit pisang pada pembuatan brownies. Formulasi brownies tepung kulit pisang terdapat 4 perlakuan yaitu F0 (tanpa tepung kulit pisang), F1 (45% tepung kulit pisang), F2 (50%) dan F3 (55%). Semua formula diuji secara organoleptic yang mencakup warna, rasa, aroma, dan tekstur. Kemudian kadar proksimat pada formula terplih dibandingkan dengan formula kontrol. Hasilnya formula F1 (45% tepung kulit pisang) adalah formula terpilih, produk ini memiliki kadar air 32,99%, kadar abu 1,37%, lemak 15,04%, protein 5,93%, karbohidrat 44,67% dan serat 1,51%. Kandungan proksimat pada formula control yaitu; air 31.18%, abu 0.73%, lemak 12.23%, protein 8.22%, karbohidrat 47.64%, dan serat 1.55%. berdasarkan uji t-test, kandungan air, abu, lemak, protein, dan karbohidrat pada formula control berbeda signifikan (p<0.05) dengan formula terpilih (F1). Kesimpulan dari penelitian ini yaitu tepung kulit pisang dapat dijadikan sebagai bahan tepung untuk substitusi tepung terigu dalam pembuatan brownies. Selain itu, tepung ini juga dapat diaplikasikan dalam pembuatan produk serupa brownies