“Uji Mutu Cookies Dengan Bahan Tambahan Tepung Kulit Pisang Raja (Musa sapientum) Meliputi Uji Organoleptik, Karbohidrat, Protein, Kadar Abu, dan Kadar Air”.

Banana skin has nutrition value that is not yet know by the
community, so we need a way to innovate banana skin sp that it can be used
in everyday life. One of the innovations in processing banana skin is by
processing it into flour which is used as an additional ingredient to make
food products such as cookies. The formulation of the problem in this study
is how to make cookies with additional ingredients of plantain skin flour
and whether cookies with additives of plantain skin flour meet the quality
requirements of SNI 01-2973-1992.
The sample in this research is cookies with additional contain of
flour banana peel produced by themselves with sample taken randomly. The
population in this research is making cookies in one time productions. Then
this sample be tested for quality include organoleptic test, moisture content
test with heating method (gravimetric), ash level using the furnace method
(furnace), Carbohydrate test using luff school method and Protein test using
kjeldahl.
The result of quality analyst in this research is showing that the
organoleptic result is light brown, flavorful of banana, the shape is oval the
taste is sweet and contain banana flavor. The moisture 1.25%, ash level
1.13%, Carbohydrat contain 7.31% and protein contain 2.35%. It can be
concluded that the sample cookies qualified to the SNI quality requirements
that have been set.
Keywords : Cookies, Plantain skin flour, Quality test