2015
DOI: 10.24198/kultivasi.v14i2.12074
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Pemanfaatan jenis-jenis pisang (banana dan plantain) lokal Jawa Barat berbasis produk sale dan tepung

Abstract: Banana is a horticultural commodity (fruit) that can be eaten immediately or processed. Banana is a fruit that is not durable, therefore efforts should be made to make it more durable and the sale is processed into flour. The purpose of this research was to analyze the use of several types of bananas for figs or flour. Organoleptic (test descriptions and hedonic test) Tests was conducted some banana fig and flour samples. The number of panelists that five people were taken randomly. The results are obtained th… Show more

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Cited by 18 publications
(19 citation statements)
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“…However, there was no statistical difference (p>0.05) effect of the impact surface or effect of the interaction of the drop height factor and impact surface to TSS content of guava. The carbohydrate content in unripe fruit is in the form of starch, which will turn into sugar during the maturity process [6]. TSS can determine the sugar content of fruit [7] and is related to dissolved components such as sucrose, glucose, and fructose [8].…”
Section: Total Soluble Solidsmentioning
confidence: 99%
“…However, there was no statistical difference (p>0.05) effect of the impact surface or effect of the interaction of the drop height factor and impact surface to TSS content of guava. The carbohydrate content in unripe fruit is in the form of starch, which will turn into sugar during the maturity process [6]. TSS can determine the sugar content of fruit [7] and is related to dissolved components such as sucrose, glucose, and fructose [8].…”
Section: Total Soluble Solidsmentioning
confidence: 99%
“…That happens because during the ripening process, the fruit undergoes a breakdown of carbohydrates into sugar content. In unripe fruit, there are many carbohydrates stored in the form of starch which during the process of fruit towards maturity, the starch content will turn into sugar (Putri et al, 2015). Amiarsi (2012)…”
Section: Total Soluble Solidsmentioning
confidence: 99%
“…Menurut Putri et al, (2015) pisang yang dikonsumsi mentah maupun yang diolah, baik yang berwarna hijau, setengah matang, atau buah yang matang merupakan salah satu sumber kalori yang paling signifikan untuk diet, selain itu pisang juga merupakan sumber kalium yang paling baik.…”
Section: Cara Pengolahan Panganunclassified
“…daging buah kuning dan orange kaya provitamin A dan karotenoid (Putri et al, 2015). Hasil penelitian, menunjukan bahwa hanya jenis pisang jarum (Musa acuminata) yang sering dikonsumsi dalam bentuk buah meja oleh masyarakat Galela.…”
unclassified