Selection of plantain cultivars as raw material for ripe plantain flour

Abstract

Ripe plantain flour is a diversification of food products based on ripe plantains. Processing plantains into flour can increase the added value of banana/plantain commodities. This study aims to obtain the best plantain cultivars as raw material for ripe flour and to determine the quality of selected ripe plantain flour. Plantain cultivars used in this study were tanduk cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ’Tanduk’), kapas cultivar (Musa acuminata x Musa balbisiana (AAB) cv. ’Kapas’), siam cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Siam’), kepok putih cultivar (Musa acuminata x Musa balbisiana (ABB) cv. ’Kepokputih ’), and raja bulu cultivar (Musa acuminata xMusa balbisiana (AAB) cv. ‘Raja Bulu’). Each treatment were repeated three times. The method used in this study was the De Garmo method. Product selection was determined based on the weight of each product on certain parameters. The highest product value was the selected product. The results showed that the tanduk plantain cultivar was the best cultivar for ripe plantain flour. Tanduk flour has a yield (15.218%), color (L = 54.226), moisture content (8.914%), starch (60,267%), hygroscopic (0.1173 g moisture/100 g dry solid), peak time (6.889 minutes), pasting temperature (94.800 ° C), and organoleptic with an average value of color attributes (5.3), aroma (4.4), overall (4.7).