PENGARUH FORMULASI TEPUNG TALAS (Colocasia esculenta (L.) Schott), TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN PISANG SUSU (Musa acuminata) TERHADAP PENILAIAN ORGANOLEPTIK DAN KANDUNGAN GIZI BANANA BARS

Abstract

ABSTRACT The purpose of this study was to determine the effect of taro flour, kidney bean flour, and banana formulation on the organoleptic characteristics of banana bars. This study used a completely randomized design (CRD) with four formulations of banana, taro tuber flour, and kidney bean flour, which were B1 (50:5:45), B2 (50:10:40), B3 (50:15:35), and B4 (50:20: 30). Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's Multiple Range Test (DMRT) at a 95% confidence level. The results show that the taro flour, kidney bean flour, and banana formulations increased color, aroma, and overall preference but decreased the texture and taste. The treatment had a very significant effect on the color and a significant effect on the aroma but no significant effect on the texture, taste, and overall preference of banana bars. Based on the organoleptic assessment, the best treatment was obtained by the B4 formulation with 20% taro flour, 30% kidney bean flour, and 50% banana with average assessment scores of color, aroma, taste, texture, and overall reaching 3.73 (like), 3.90 (like), 3.63 (like), 3.66 (like), and 3.80 (like), respectively. The proximate values of the selected banana bar show that it contained 16.28 (%ww) water, 4.71 (%dw) ash, 20.00 (%dw) protein, 36.88 (%dw) fat, and 38.40 (%dw) carbohydrates. The nutritional content of selected banana bars is better than commercial products. However, the carbohydrate content is lower than commercial products, and both meet emergency food standards. Keyword: banana bars, organoleptic, kidney bean flour, taro flour ABSTRAK Tujuan penelitian ini adalah untuk menentukan pengaruh formulasi tepung umbi talas dan kacang merah terhadap karakteristik organoleptik banana bars. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan menggunakan formulasi pisang, tepung umbi talas dan tepung kacang merah (50:5:45), (50:10:40), (50:15:35), (50:20:30). Data dianalisis menggunakan Analysis Of Varian (ANOVA) dan dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95%. Hasil penelitian menunjukkan bahwa formulasi tepung talas, tepung kacang merah, dan pisang susu, terjadi peningkatan pada warna, aroma dan over all, dan terjadi penurunan pada tekstur dan rasa. Berpengaruh sangat nyata terhadap penilaian organleptik warna banana bars dan berperngaruh nyata terhadap penilaian organoleptik aroma banana bars namun berpengaruh tidak nyata terhadap penilaian organoleptik tekstur, rasa dan over all banana bars. Berdasarkan Penilain organoleptik perlakuan terbaik formulasi pembuatan banana bars ialah B4 dengan formulasi talas 20 %, kacang merah 30 % dan pisang 50% dengan skor penilaian terhadap karakteristik organoleptik warna 3,73 (suka), aroma 3,90 (suka), rasa 3,63 (suka), tekstur 3,66 (suka) dan over all 3,80 (suka). Nilai proksimat dari produk banana bars terpilih meliputi: kadar air 16,28 (%bb), kadar abu 4,71 (%bk), kadar protein 20,00 (%bk), kadar lemak 36,88 (%bk) dan kadar karbohidrat 38,40 (%bk). Kandungan gizi banana bars terpilih lebih baik dibandingkan bars komersil namun, kadar karbohidrat lebih rendah dibandingkan bar komersil dan keduanya telah memenuhi standar pangan darurat. Kata kunci: banana bars, organoleptik, tepung talas, tepung kacang merah