PENGARUH TINGKAT KEMATANGAN DAN KONSENTRASI CaCl2 TERHADAP KARAKTERISTIK FISIKOKIMIA DAN TINGKAT KESUKAAN FRENCH FRIES PISANG GOROHO (Musa acuminate L.)

Abstract

Abstract
The research was aimed to determining the right level of maturity goroho banana
and concentration of CaCl2 on processing banana goroho french fries based on
physicochemical characteristics (texture, moisture content, the ash content, fat rate) and
consumer acceptance of goroho banana french fries product. This study used a factorial
randomized design with 2 factors, i.e : factor A were level of maturity goroho banana
with 3 level (80,90, and 100 days) and factor B were concentration of CaCl2 with 3 level
(1%, 1.5%, and 2%). The parameters analysed were texture, moisture content, the ash
content, fat rate and consumer acceptance including flavor, colour, smell and texture.
The result of this research indicate that french fries with treatment of level 80 days
maturity goroho banana and concentration CaCl2 1% (A1B1) had good consumer
acceptance with physicochemical characteristic (texture 54.33 mm/g/second, moisture
content 13.52%, the ash content 32.89% and fat rate 1.10%).
Keyword : French fries, Goroho Banana, CaCl2