Characteristics of Flakes from Kepok Banana Flour and Black Rice Flour with Variation of Steaming Time

Abstract

This research has the objective to determine the effect of flour rasio kepok banana and black rice Black rice flour with variations in steaming time on physicochemical characteristics of flakes. This research used a randomized design Complete (RAL) factorial pattern with two factors and two replications. The first factor is thr proportion of kepok banana flour: black rice flour (30%: 70%, 40% : 60% and 50%:50%) and the second factor is the length of steaming time (10 minutes, 15 minutes, 20 mintes minutes). The data obtained was analyzed using ANOVA and followed by Duncan Multiple Range Te. Multiple Range Test (DMRT) at the 5% level. The results of the research showed that there There was interaction. There was a significant difference between the treatments of kepok banana flour: black rice flour on moisture content, starch content and water absorption. The best treatment is Banana flour : black rice flour on moisture content, starch content and water absorption. The best treatment is flakes with a proportion of 50% kepok banana flour and 50% black rice flour and a steaming time of 10 minutes produced flakes with characteristics of the value value of water content 4.77%, ash content 2.12%, fat content 8.35%, content protein 5. 5 5,56% starch content 78.01% water absorption 24.96%, hardness 414.57N and dietary Fiber content of 5.22 %, calcium content of 169.89mg/100g and the average of favorability favorability scores for taste (3.83), color (4.80), aroma (4.20) and textire (3.37)