Uji Organoleptik Dan Kandungan Gizi Selai Kulit Pisang Kepok (Musa Paradisiaca L.)

KONO, Digna Fransiska (2023) Uji Organoleptik Dan Kandungan Gizi Selai Kulit Pisang Kepok (Musa Paradisiaca L.). Undergraduate thesis, Universitas Katolik Widya Mandira Kupang.

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Abstract

Banana is a horticultural crop that can grow well in tropical and subtropical countries and is cultivated sustainably by people regardless of season. The use of bananas which is quite large produces banana peel waste which has not been used productively. Banana peels produced are agricultural waste, causing environmental pollution. Utilization of banana peel waste to make banana peel jam is one of the efforts to innovate, in maintaining environmental health from the existence of banana peel waste and can be an alternative to improve the household economy. This study aims to determine the texture, color, taste, smell and level of preference for processed kepok banana peel jam and to determine the quality and nutritional content of banana peel jam. The stages of this research were making kepok banana skin jam, testing the nutritional content which included: testing the water content, ash content, fat content, protein content, carbohydrate content and fiber content and organoleptic tests with the parameters assessed namely: color, texture, taste and aroma . Research data were analyzed descriptively and then presented in graphical form. The results of the organoleptic test analysis showed that panelists preferred jam with 50% banana peel and 50% banana flesh formulation, namely in treatment P3 and followed by P2, P1 and P0 while the nutritional content test for P3 was higher. From the results of this study it can be concluded that P3 is preferred by the panelists and P3 has a better nutritional content.

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