UJI MUTU COOKIES DENGAN BAHAN TAMBAHAN TEPUNG KULIT PISANG RAJA (Musa Sapientum) MELIPUTI UJI ORGANOLEPTIK, PROTEIN, KARBOHIDRAT, KADAR AIR, KADAR ABU

Background:
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
.
Objectives
:
The formulation of th
e 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.
Methods:
Then this sample be tested for quality in
clude
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.
Results:
The result of quality analyst in this resea
rch 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 t
hat the
sample cookies qualified to the SNI quality requirements that have been set
.
Conclusions and
suggestions:
All tests meet the requirements except for the Protein test, which is smaller than the
requirements. Further research is needed on quality test
s which include tests of calories, fat, crude metal,
dangerous metals and microbial contaminatio