Pengaruh Substitusi Puree Kulit Pisang Kepok dan Jenis Lemak terhadap Sifat Organoleptik Kue Pukis
DOI:
https://doi.org/10.58192/sidu.v4i4.3935Keywords:
Ash Content, Pukis, Puree Of Kepok Banana Peel, Substitution, Type Of FatAbstract
Kue pukis is a traditional wet cake originating from Banyumas Regency, Central Java Province. Pukis have a soft texture and sweet flavor. This study aims to determine: 1) The effect of kepok banana peel puree substitution on the organoleptic properties (color, aroma, taste and texture) of pukis; 2) The effect of fat type on organoleptic properties (color, aroma, taste and texture) of pukis; 3) The interaction effect of kepok banana peel puree substitution and fat type on organoleptic properties (color, aroma, taste and texture) of cookies; 4) Nutritional value of the best cookies. This type of research is an experiment with 6 treatments consisting of 3 levels of kepok banana peel puree substitution namely 20%, 30%, 40% and 2 types of fat margarine and butter. The data collection method was carried out by organoleptic test with a total of 30 panelists consisting of 5 trained panelists and 25 semi trained panelists. Data were analyzed through two-way anova test and Duncan's further test. Furthermore, laboratory tests were carried out on the best products to determine calories, fat, protein, carbohydrates, fiber, ash content, water content. The results of the analysis showed 1) Substitution of kepok banana peel puree affects (texture and flavor); 2) Type of fat affects (texture); 3) Interaction between substitution of kepok banana peel puree and type of fat affects (flavor); 4) The nutritional content of the best pukis per 100 g contains calories (270.50%), fat (3.09%), protein (8.36%), carbohydrates (49.80%), fiber (2.18%), ash content (0.22%), water content (36.26%).
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