Substitusi Tepung Pisang Kepok beserta Kulitnya Terhadap Tepung Terigu pada Pembuatan Ogura Cake

Abstract

Kepok banana is a type of banana that is popular in Indonesia with a variety of nutrients. The aim of this Kepok banana research is to utilize both the flesh and skin of the yellow Kepok banana so that it can be utilized as a whole. Commonly, only the flesh of the bananas are used, therefore of this study utilizes both the flesh and skin on bananas to be used as flour. Data collection techniques in this study was by distribution of questionnaires to random respondents with a total of 90 respondents for three days. The study was conducted in West Surabaya. Organoleptic tests were carried out to determine the best product based on the parameters of color, aroma, taste, and texture of the respondents' preferences. Data obtained from organoleptic tests were processed using SPSS to get the best product from the research results. The results concluded from the calculation of SPSS ogura cake banana flour and skin showed that the best one is the one with a concentration of 70% with sun-drying method. The results of laboratory tests that have been carried out on control products and 70% of Kepok banana flour products show the results of crude fiber content in ogura cake with banana flour as much as 11.42%. Judging from the results of the market interest tests that have been carried out, the selling price of ogura cake with Kepok banana flesh and skin flour is Rp 55,000 with online sales media via Instagram.