KARAKTERISTIK TEPUNG DARI BEBERAPA JENIS BUAH PISANG DENGAN
LAMA PENYIMPANAN BUAH PISANG YANG BERBEDA
FLOUR CHARACTERISTICS OF SOME BANANAS WITH OLD STORAGE
Rusmini1)*, Ali Sadikin2)
(1)*Program Studi Budidaya Tanaman Perkebunan Politeknik Pertanian Negeri Samarinda
(2)Universitas Nahdatul Ulama Kalimantan Timur
Bananas, including fruit is easily damaged, one way to increase the value for bananas by processing into flour. The location is far from the plantation to processing sites causing harvested bananas should experience some time before it is processed into flour, but still can be processed into flour with good quality. This study aims to understand the interaction between the types of bananas with storage time, and to determine the type and duration of storage of bananas which have the best characteristics of banana flour. This research was conducted at the Laboratory of Plant Physiology, Laboratory of Agricultural Product Processing Laboratory and at the University Mangkurat Banjarbaru from October to December 2013.
The experimental design used was a randomized block design (RAK) while the treatment plan is a draft Petak Separated where the main plot is a type of banana (A) and the subplot was long storage (B) and repeated twice. The results showed that the interaction of bananas and storage time affects the yield and moisture content of banana flour. Banana types that characterize the best banana flour is banana kepok. Storage time which gives the best effect on the characteristics of the resulting flour banana is a banana without storage. Bananas with storage time for 3 days they could to make banana flour with good characteristics.
Keywords: kepok, flour, and viscosity.