TY  - GEN
CY  - UNIVERSITAS LAMPUNG
ID  - eprints89942
UR  - http://digilib.unila.ac.id/89942/
A1  - TIARA , OKTABRIYANA 
Y1  - 2025/06/16/
N2  - Bakpia is a traditional round-shaped pastry filled with mung beans, wrapped in
dough, and baked. This study aimed to determine the formulation of wheat flour
and kepok banana flour that produced dry bakpia with the best sensory and
chemical characteristics. A Completely Randomized Design (CRD) with a single
factor was used, involving six formulations of wheat flour and kepok banana
flour: P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30), P5 (60:40), and P6 (50:50),
each replicated four times. Sensory evaluations (color, texture, taste, and aroma)
and chemical analyses (moisture, ash, protein, fat, carbohydrate, and crude fiber
contents) were conducted. The results showed that the P2 formulation (90% wheat
flour : 10% kepok banana flour) produced bakpia with the best sensory
characteristics, including a slightly dark white color, moderately layered crumbly
texture, and a distinctive banana flavor and aroma. The chemical characteristics of
the P2 formulation included 11.40% moisture, 2.6% ash, 14.85% protein, 13.02%
fat, 58.13% carbohydrate, and 3.13% crude fiber.
Keywords: dry bakpia, kepok banana flour, sensory evaluation, chemical
analysis

Bakpia merupakan makanan tradisional berbentuk bulat dengan isian kacang hijau
yang dibungkus adonan tepung dan dipanggang. Penelitian ini bertujuan untuk
mengetahui formulasi tepung terigu dengan tepung pisang kepok yang
menghasilkan bakpia kering dengan karakteristik sensori dan kimia terbaik.
Penelitian menggunakan Rancangan Acak Kelompok Lengkap (RAKL) faktor
tunggal, yaitu formulasi tepung terigu dan tepung pisang kepok dengan 6 taraf
formulasi yaitu P1 (100:0), P2 (90:10), P3 (80:20), P4 (70:30), P5 (60:40), dan P6
(50:50) dalam 4 ulangan. Penilaian dilakukan melalui uji sensori (warna, tekstur,
rasa dan aroma) serta uji kimia (kadar air, abu, protein, lemak, karbohidrat, dan
serat kasar). Hasil penelitian menunjukkan bahwa formulasi P2 (90% tepung
terigu:10% tepung pisang kepok) menghasilkan bakpia dengan karakteristik
sensori terbaik, yaitu warna putih sedikit gelap, tekstur remah agak berlapis, serta
rasa dan aroma khas pisang. Karakteristik kimia pada formulasi P2 yaitu kadar air
11,40%, abu 2,6%, protein 14,85%, lemak 13,02%, karbohidrat 58,13%, dan serat
kasar 3,13%.
Kata kunci: bakpia kering, tepung terigu, tepung pisang kepok, uji sensori,
uji kimia
PB  - FAKULTAS PERTANIAN
TI  - KARAKTERISTIK SENSORI DAN KIMIA BAKPIA KERING DENGAN
FORMULASI TEPUNG TERIGU DAN TEPUNG PISANG KEPOK (Musa
acuminata balbisiana Colla)
AV  - restricted
ER  -