KARAKTERISTIK SENSORIS PUREE PISANG TONGKA LANGIT PENDEK (Musa troglodytarum)

Abstract

‘Tongka langit’ plaintain (Musa troglodytarum) is one of indigenous
plantains in Maluku which contain β-carotene and certain phenolic
compounds. This research was aimed to determine the effect of cooking
method and cooking time on the sensory characteristics of short ‘tongka
langit’ plaintain. A 5-scale hedonic and descriptive sensory evaluation was
performed to determine panelist’ on colour, taste, texture, aroma and overall
likeness. Results showed that plaintain grilled for 5 minutes resulted in
puree with the best sensory characteristics and was preferred by panelists
on colour (3.67), taste (3.70), texture (4.0), aroma (3.73) and overall (3.90).
Keywords : tongka langit plantain, puree, sensory.