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<http://digilib.unila.ac.id/id/eprint/77279> <http://purl.org/dc/terms/title> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://purl.org/ontology/bibo/abstract> "Musaa balbisiana Colla, also known as pisang batu or pisang kelutuk or stone\r\nbanana, contains many nutrients and bioactive components; however, this type of\r\nbanana has not been fully exploited. One alternative to increase the utilization of\r\nstone banana as well as to prolong its shelf life is to process it into flour. Stone\r\nbanana can be utilized and developed as a functional food in the form of flour. This\r\nresearch was aimed to determine the effect of delaying banana processing after\r\nharvest which produces the best chemical, physical and sensory characteristics of\r\nstone banana flour. The non-factorial experiment was arranged in a Complete\r\nRandomized Block Design (CRBD) with four replications. The treatment was the\r\nduration of delay time before processing, consisted of 6 levels delay time : P0\r\n(without delay time), P1 (1 day/24 h ), P2 (2 days/48 h), P3 (3 days/72 h), P4 (4\r\ndays/96 h), P5 (5 days/120h). The data were subjected to analysis of variance and\r\nanalyzed further with the Least Significant Difference (LSD) test at the 5% level.\r\nThe results showed that delaying the processing of stone bananas for 2 days (48 h)\r\nwas found to be the best treatment. The stone banana flour resulted from the best\r\ntreatment had moisture content of 7.66%, antioxidant activity of 72.85%, solubility\r\nof 30.82%, swelling power of 6.27 g/g, water absorption capacity of 26.35%, yield\r\nof 25.46%, color score of 4.48 (yellowish white) and aroma score of 3.57 (not\r\ntypical of banana flour), and able to perform compact gel.\r\nKeyword: antioxidant activity, banana flour, delay, gel, Musaa balbisiana Colla\r\n\r\nMusaa balbisiana Colla, juga dikenal sebagai pisang batu atau pisang kelutuk atau\r\npisang batu, mengandung banyak nutrisi dan komponen bioaktif, namun pisang\r\njenis ini belum dimanfaatkan secara maksimal. Salah satu alternatif untuk\r\nmeningkatkan pemanfaatan pisang batu sekaligus memperpanjang umur simpannya\r\nadalah dengan mengolahnya menjadi tepung. Pisang batu dapat dimanfaatkan dan\r\ndikembangkan sebagai pangan fungsional berupa tepung. Penelitian ini bertujuan\r\nuntuk mengetahui pengaruh penundaan pengolahan pisang setelah panen yang\r\nmenghasilkan karakteristik kimia, fisik dan sensori tepung pisang batu terbaik.\r\nPercobaan non faktorial disusun dalam Rancangan Acak Kelompok Lengkap\r\n(RAKL) dengan empat ulangan. Perlakuannya adalah lama waktu tunda sebelum\r\npengolahan, terdiri dari 6 taraf waktu tunda : P0 (tanpa waktu penundaan), P1 (1\r\nhari/24 jam ), P2 (2 hari/48 jam), P3 (3 hari/72 jam ), P4 (4 hari/96 jam), P5 (5\r\nhari/120 jam). Data yang diperoleh dilakukan analisis varians dan dianalisis lebih\r\nlanjut dengan uji Beda Nyata Terkecil (BNT) pada taraf 5%. Hasil penelitian\r\nmenunjukkan bahwa penundaan pengolahan pisang batu selama 2 hari (48 jam)\r\nmerupakan perlakuan terbaik. Tepung pisang batu hasil perlakuan terbaik\r\nmempunyai kadar air 7,66%, aktivitas antioksidan 72,85%, kelarutan 30,82%, daya\r\npengembangan 6,27 g/g, daya serap air 26,35%, rendemen 25,46%, skor warna 4,48\r\n(putih kekuningan) dan skor aroma 3,57 (tidak khas tepung pisang), serta mampu\r\nmembentuk gel kompak.\r\nKata kunci: aktivitas antioksidan, gel, penundaan, pisang batu, tepung pisang\r\nbatu"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://purl.org/dc/terms/date> "2023-11-30" .
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<http://digilib.unila.ac.id/id/document/2229439> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229439> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229439> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229439> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229439> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2229440> .
<http://digilib.unila.ac.id/id/document/2229440> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229440> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229440> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229440> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229440> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2229441> .
<http://digilib.unila.ac.id/id/document/2229441> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229441> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229441> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229441> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229441> <http://eprints.org/relation/ismediumThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2229442> .
<http://digilib.unila.ac.id/id/document/2229442> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229442> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229442> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229442> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/document/2229442> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229426> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2229443> .
<http://digilib.unila.ac.id/id/document/2229443> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229443> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229443> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229443> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229443> <http://eprints.org/relation/islightboxThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229443> <http://eprints.org/ontology/hasFile> <http://digilib.unila.ac.id/77279/15/lightbox.jpg> .
<http://digilib.unila.ac.id/id/document/2229443> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/77279/15/lightbox.jpg> .
<http://digilib.unila.ac.id/77279/15/lightbox.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "lightbox.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2229444> .
<http://digilib.unila.ac.id/id/document/2229444> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229444> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229444> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229444> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229444> <http://eprints.org/relation/ispreviewThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229444> <http://eprints.org/ontology/hasFile> <http://digilib.unila.ac.id/77279/16/preview.jpg> .
<http://digilib.unila.ac.id/id/document/2229444> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/77279/16/preview.jpg> .
<http://digilib.unila.ac.id/77279/16/preview.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "preview.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2229445> .
<http://digilib.unila.ac.id/id/document/2229445> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229445> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229445> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229445> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229445> <http://eprints.org/relation/ismediumThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
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<http://digilib.unila.ac.id/id/document/2229445> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/77279/17/medium.jpg> .
<http://digilib.unila.ac.id/77279/17/medium.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "medium.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://eprints.org/ontology/hasDocument> <http://digilib.unila.ac.id/id/document/2229446> .
<http://digilib.unila.ac.id/id/document/2229446> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://eprints.org/ontology/Document> .
<http://digilib.unila.ac.id/id/document/2229446> <http://www.w3.org/2000/01/rdf-schema#label> "PENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,\r\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla) (Other)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/document/2229446> <http://eprints.org/relation/isVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229446> <http://eprints.org/relation/isVolatileVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229446> <http://eprints.org/relation/issmallThumbnailVersionOf> <http://digilib.unila.ac.id/id/document/2229425> .
<http://digilib.unila.ac.id/id/document/2229446> <http://eprints.org/ontology/hasFile> <http://digilib.unila.ac.id/77279/18/small.jpg> .
<http://digilib.unila.ac.id/id/document/2229446> <http://purl.org/dc/terms/hasPart> <http://digilib.unila.ac.id/77279/18/small.jpg> .
<http://digilib.unila.ac.id/77279/18/small.jpg> <http://www.w3.org/2000/01/rdf-schema#label> "small.jpg"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/77279> <http://www.w3.org/2000/01/rdf-schema#seeAlso> <http://digilib.unila.ac.id/77279/> .
<http://digilib.unila.ac.id/77279/> <http://purl.org/dc/elements/1.1/title> "HTML Summary of #77279 \n\nPENGARUH PENUNDAAN PENGOLAHAN TERHADAP SIFAT KIMIA,&#13;\nFISIK DAN SENSORI TEPUNG PISANG BATU (Musaa balbisiana Colla)\n\n" .
<http://digilib.unila.ac.id/77279/> <http://purl.org/dc/elements/1.1/format> "text/html" .
<http://digilib.unila.ac.id/77279/> <http://xmlns.com/foaf/0.1/primaryTopic> <http://digilib.unila.ac.id/id/eprint/77279> .
<http://digilib.unila.ac.id/id/subject/630> <http://www.w3.org/1999/02/22-rdf-syntax-ns#type> <http://www.w3.org/2004/02/skos/core#Concept> .
<http://digilib.unila.ac.id/id/subject/630> <http://www.w3.org/2004/02/skos/core#prefLabel> "630 Pertanian dan teknologi yang berkaitan" .
<http://digilib.unila.ac.id/id/eprint/77279> <http://purl.org/dc/terms/subject> <http://digilib.unila.ac.id/id/subject/630> .