Karakteristik Fisikokimia Dan Sensoris Flakes Berbahan Baku Tepung Jagung (Zea mays L), Tepung Pisang Goroho (Musa acuminafe,sp) dan Tepung Kacang Hijau (Phaseolus radiates)

Abstract

ABSTRACT
Diversification program conducted by utilizing local food through improved processing
technology to produce food products. In North Sulawesi, banana goroho a typical local
food, corn is a commodity Manado yellow, and green beans are a source of protein. This
study aims to determine the formulation flakes with corn flour mixture ratio, goroho
banana flour and green bean flour consumers receive. And analyzing the physicochemical
properties and sensory flakes. This research was conducted at the Laboratory of Food
science for 3 months. This study uses a completely randomized design with treatment
concentration ratio mixing cornmeal, flour goroho bananas, green beans and flour.
Mixing corn flour 60%, 35% goroho banana flour, mung bean flour 5% is the best
formulation of fisikomia properties and sensory properties. With endurance time
crispness in milk for 4 minutes 47 seconds and the chemical composition of the water
content of 1.7%, 1.55% ash, 6.59% protein, 3.38% fat, 80.1% carbohydrate. Organoleptic
test results show that the resulting flakes can be accepted by consumers of the parameters
of taste, flavor, color, and crispness.