FORMLLASI  DAN  LAMA  PENGUKUSAN  PADA TIWUL PlSANG INST AN TERHADAP KARAKTERISTIK FISIK, KIMIAWl  DAN ORGANOLEPTlK.:

Endang Bekti K

doi:10.36762/jurnaljateng.v4i1.96

FORMLLASI DAN LAMA PENGUKUSAN PADA TIWUL PlSANG INST AN TERHADAP KARAKTERISTIK FISIK, KIMIAWl DAN ORGANOLEPTlK.

Formulation and steamed d11r11tio11 ba111111a instant tiwul to the physically, c/1e111i cally characteristics and orgattoleptics

Endang Bekti K Fakultas Teknologi Pertanian dan Peternakan Universitas Semarang

DOI: https://doi.org/10.36762/jurnaljateng.v4i1.96

Keywords: bonana. i11sra111 tiwul, . formulation and steamed duration

Abstract

Instant tiwul usually made from gaplek. The changes of gaplek by banana flour for making instant tiwul was a modification processing. Kepok Gablok (Musa paradisiacafa corniculatai was a good plantain banana for making banana flour. The formulation and steamed duration influence significantly to the volume improvement, proximate content and organolepric characteristics, except the sticky score of banana instant tiwul. The preference was on banana instant tiwul with formulation of70% banana flour, 20% com flour, 5% wheat flour, with characteristics of 50,68% volume improvement, content of ash 3, I 2%, fat 1.97%. protein 5.93%, carbohydrate 85,88%, and the waler content of3,08%.This resulted in the instant ti\,1.11 that was ratersof\ and not delicious but it meet people preference.

Published

2006-09-01

How to Cite

K, E. B. (2006). FORMLLASI DAN LAMA PENGUKUSAN PADA TIWUL PlSANG INST AN TERHADAP KARAKTERISTIK FISIK, KIMIAWl DAN ORGANOLEPTlK. Jurnal Litbang Provinsi Jawa Tengah, 4(1), 34-44. https://doi.org/10.36762/jurnaljateng.v4i1.96