Analysis of Macronutrients and Organoleptic Quality Dried Banana Mas (Musa acuminata) Typical of Torue Sub-district

Authors

  • Siti Nuryanti Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia
  • Yelsi Meinawati Program Studi Pendidikan Kimia, FKIP, Universitas Tadulako, Indonesia

Keywords:

Dried Banana Mas, Macronutritionts, Organoleptic

Abstract

This study aims to determine the levels of carbohydrates, proteins and fats as well as the organoleptic quality of dried banana mas (Musa acuminata) . Determination of carbohydrate content using the difference method, determination of protein content using the spectrophotometric method, and determination of fat content using the Soxhlet method. The results of the study obtained that the levels of carbohydrates, protein and fat in the sale of mas banana (Musa acuminata) with a natural drying process under direct sunlight, respectively 74.691%; 2.876%; and 0.828%. In the organoleptic quality assessment played by 30 trained panelists. The results showed a color rating of 68%; taste 82.7%; aroma 80.7% and texture 74.7% in the category of "like" the sale of banana mas (Musa acuminata). The results of this study are expected to attract consumers' interest to make banana sale as a daily snack.

References

Utomo, B., Marsiti, C. I. R., & Damiati, D, “Uji kualitas tepung pisang mas (Musa acuminata)” Jurnal BOSAPARIS: Pendidikan Kesejahteraan Keluarga, 9(3), 2019, pp 189.

Prabawati, S. & S, “Teknologi pascapanen dan teknik pengolahan buah pisang”, Balai Besar Penelitian Dan Pengembangan Pascapanen Pertaian Badan Penelitian Dan Pengembangan Pertanian, 23(45), 2008, pp 5–24.

Riwal, M. M. Z. H, “Pengaruh penambahan hidrokoloid carboxyl methyl cellulose (CMC) terhadap karakteristik organoleptik dan kimia selai dari buah pisang mas (Musa acuminata colla)”, 4(6), 2019, pp 2635–2646

Indradewi A, F, “Pengaruh teknik pengeringan terhadap kadar gizi dan mutu organoleptik sale pisang (Musa paradisiaca L.)”, Jf Fik Uinam, 4(2), 2016, pp 58–65.

Masturi, H. & Kesumawati, N, “Pengaruh faktor pada kemasan sale pisang terhadap peminatan komsumen”, Jurnal AGROUA, 15(2), 2017, pp 79–86.

Diniyyah, S. R., & Nindya, T. S, “Asupan energi, protein dan lemak dengan kejadian gizi kurang pada balita usia 24-59 bulan di desa suci, gresik”, Amerta Nutrition, 1(4), 2017, pp 341.

Sudarmadji, S., Haryono, B., Suhardi, “kimia analisis bahan pangan”, Yogyakarta: Liberty, 2003

SNI, “Mutu dan cara sale pisang”, Badan Standarisasi Nasional. Jakarta, 1996.

Hasan, K, “Penetapan kadar protein dengan metode spektrofotometri dan kadar lemak dengan metode sokletasi pada terung kopek ungu dan terung kopek hijau, Skripsi. Jurusan kimia pada fakultas sains dan teknologi UIN Alauddin Makassar, 2010

Sediaoetama AD, “Ilmu gizi untuk mahasiswa dan profesi. Jilid I. Jakarta: Dian Rakyat”, 2012

Rasmaniar, A. & S. B, “Analisis peoksimat dan organoleptik biskuit dari tepung ubi jalarkuning (ipomea batatas), tepung kacang hijau dan tepung rumput laut sebagai serapan sehat anak sekolah”, Jurnal Sains Dan Teknologi Pangan, 2(1), 2017, pp 315–324.

Mamentu, A. K; Nutali. E., Langi. T., & Koapaha, T, “Analisis mutu sensorik fisik dan kimia biskuit balita yang dibuat dari campuran tepung MOCAF (Modified Casava Flour) dan wortel (Daucus carota)”, Jurnal Ilmiah Fakultas Pertanian Universitas Sam Ratulangi, 23(2), 2013, pp 481–520.

Downloads

Published

2025-03-03

How to Cite

[1]
S. . Nuryanti and Y. Meinawati, “Analysis of Macronutrients and Organoleptic Quality Dried Banana Mas (Musa acuminata) Typical of Torue Sub-district”, ME, vol. 19, no. 2, pp. 154-159, Mar. 2025.

Issue

Vol. 19 No. 2 (2023)

Section

Articles

License

Copyright (c) 2023 Siti Nuryanti, Yelsi Meinawati

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with Jurnal Media Eksakta agree to the following terms:

  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.