?url_ver=Z39.88-2004&rft_id=1654051021&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=FORMULASI+TEPUNG+PISANG+MULI+(Musa+acuminate)+DAN+TEPUNG+TERIGU+TERHADAP+SIFAT+KIMIA%2C+FISIK%2C+DAN+SENSORI+BROWNIES+KERING&rft.creator=MADE+ARSA+MERTAYASA%2C+1654051021&rft.subject=000+Ilmu+komputer%2C+informasi+dan+pekerjaan+umum&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Tepung+pisang+merupakan+suatu+alternatif+pengawetan+pisang+karena+pisang+termasuk+buah+%E2%80%93+buahan+yang+mudah+rusak+(perishable).+Salah+satu+jenis+pisang+yang+dapat+diolah+menjadi+tepung+adalah+pisang+muli+yang+memiliki+keunggulan+dari+tepung+pisang+yang+lainnya+yaitu+rasanya+yang+manis.+Tujuan+penelitian+adalah+untuk+mengetahui+pengaruh+perbandingan+tepung+pisang+muli+dan+tepung+terigu+terhadap+sifat+fisik%2C+kimia%2C+dan+sensori+brownies+kering+serta+mendapatkan+perbandingan+tepung+pisang+muli+dan+tepung+terigu+yang+menghasilkan+brownies+kering+terbaik.+Penelitian+disusun+dalam+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+dengan+faktor+tunggal.+Perlakuan+penelitian+menggunakan+6+taraf+perbandingan+tepung+pisang+dan+tepung+terigu+(b%2Fb)+yaitu+A1+(0%3A100)%3B+A2+(10%3A90)%3B+A3+(20%3A80)%3B+A4+(30%3A70)%3B+A5+(40%3A60)%2C+A6+(50%3A50).+Data+yang+diperoleh+dianalisis+kesamaan+ragam+dengan+uji+Barlett+dan+kemenambahan+data+dengan+uji+Tuckey%2C+selanjutnya+data+dianalisis+sidik+ragam+untuk+mengetahui+pengaruh+antar+perlakuan.+Apabila+terdapat+pengaruh+yang+nyata%2C+data+dianalisis+lebih+lanjut+dengan+Uji+Beda+Nyata+Terkecil+(BNT)+pada+taraf+5%25.+Hasil+penelitian+menunjukkan+bahwa+perbandingan+tepung+pisang+dan+tepung+terigu+berpengaruh+nyata+terhadap+tekstur%2C+rasa%2C+aroma%2C+warna%2C+penerimaan+keseluruhan%2C+daya+kembang%2C+dan+kadar+air+brownies+kering.+Perlakuan+terbaik+adalah+A6+(50%25+tepung+pisang+%3A+50%25+tepung+terigu)+yang+memiliki+tekstur+agak+lembut+(3%2C81)%2C+rasa+khas+pisang+(4%2C00)%2C+aroma+agak+khas+pisang+(3%2C51)%2C+warna+agak+suka+(4%2C20)+dan+penerimaan+keseluruhan+yang+disukai+panelis+(4%2C08).+Brownies+kering+dengan+perlakuan+terbaik+menghasilkan+daya+kembang+2%2C35%25%2C+kadar+air+4%2C02%25%2C+kadar+abu+1%2C32%25%2C+kadar+lemak+34%2C61%25%2C+kadar+protein+6%2C28%25%2C+dan+kadar+karbohidrat+53%2C77%25.%0D%0A%0D%0AKata+kunci+%3A+Brownies+kering%2C+tepung+pisang+muli%2C+tepung+terigu%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AABSTRACT%0D%0A%0D%0ABanana+flour+is+an+alternative+for+preserving+bananas+because+bananas+was+perishable+fruits.+One+type+of+banana+that+can+be+processed+into+flour+is+Muli+banana+which+has+the+advantage+of+other+banana+flour%2C+namely+its+sweet+taste.+The+purpose+of+the+study+was+to+determine+the+effect+of+the+ratio+of+muli+banana+flour+and+wheat+flour+on+the+physical%2C+chemical%2C+and+sensory+properties+of+dry+brownies+and+to+obtain+the+ratio+of+muli+banana+flour+and+wheat+flour+to+produce+the+best+dry+brownies.+The+study+was+arranged+in+a+Completely+Randomized+Block+Design+(CRBD)+with+a+single+factor.+The+research+treatment+used+6+levels+of+comparison+between+banana+flour+and+wheat+flour+(w%2Fw)%2C+namely+A1+(0%3A100)%3B+A2+(10%3A90)%3B+A3+(20%3A80)%3B+A4+(30%3A70)%3B+A5+(40%3A60)%2C+A6+(50%3A50).+The+data+obtained+were+analyzed+for+similarity+of+variance+with+the+Bartlett+test+and+additional+data+was+tested+with+the+Tuckey+test%2C+then+the+data+were+analyzed+for+variance+to+determine+the+effect+between+treatments.+If+there+is+a+significant+effect%2C+the+data+is+analyzed+further+with+the+Least+Significant+Difference+Test+(LSD)+at+the+5%25+level.+The+results+showed+that+the+ratio+of+banana+flour+and+wheat+flour+had+a+significant+effect+on+the+texture%2C+taste%2C+aroma%2C+color%2C+overall+acceptance%2C+swellability%2C+and+moisture+content+of+dry+brownies.+The+best+treatment+was+A6+(50%25+banana+flour%3A+50%25+wheat+flour)+which+had+a+slightly+soft+texture+(3.81)%2C+a+typical+banana+taste+(4.00)%2C+a+slightly+banana-+like+aroma+(3.51)%2C+a+rather+likes+color+(3.20)+and+the+overall+acceptance+likes+(4.08).+Dry+brownies+with+the+best+treatment+produced+2.35%25+swelling+power%2C+4.02%25+moisture+content%2C+1.32%25+ash+content%2C+34.61%25+fat+content%2C+6.28%25+protein+content%2C+and+53.77%25+carbohydrate+content.%0D%0A%0D%0AKeywords+%3A+Dry+brownies%2C+muli+banana+flour%2C+wheat+flour&rft.publisher=FAKULTAS+PERTANIAN+&rft.date=2021-08-05&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F63481%2F1%2FABSTRAK.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F63481%2F2%2FSKRIPSI%2520FULL.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F63481%2F3%2FSKRIPSI%2520TANPA%2520BAB%2520PEMBAHASAN.pdf&rft.identifier=++MADE+ARSA+MERTAYASA%2C+1654051021++(2021)+FORMULASI+TEPUNG+PISANG+MULI+(Musa+acuminate)+DAN+TEPUNG+TERIGU+TERHADAP+SIFAT+KIMIA%2C+FISIK%2C+DAN+SENSORI+BROWNIES+KERING.++FAKULTAS+PERTANIAN+%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F63481%2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