Dopesa: Banana Tape Donuts As An Effort To Diversify Food Processes Based On The Local Potential Of The Ngawi Region
Abstract
Banana fruit in the Ngawi area is only utilized as fresh fruit. Therefore, alternative food preparations made from processed banana fruit are needed, one of which is banana tape donuts, which are made from tape with the basic ingredient. Processed banana fruit, can not only increase the economic value of bananas, but also increase food diversification in Indonesia. The purpose of this research was to characterize and organoleptic properties of banana tape donuts. This research is an experimental research conducted with 2 stages, namely the manufacturing stage and the organoleptic test stage. Organoleptic tests were conducted on 30 panelists consisting of 12 trained panelists, 11 moderately trained panelists and 7 lay panelists (untrained). The data obtained were then analyzed descriptively. Organoleptic test results showed that 63.3% of panelists really liked the taste of DOPESA, 50% of panelists liked the aroma of DOPESA and 55.2% of panelists liked the texture of DOPESA
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Anugreni, F., Candra, R. A., Ben, H., Hardisal, Adami, F., & Syam, I. (2020). Design of Alcohol Percent Detection Devices for Food Based on Arduino Uno. Jurnal Inotera, 5(2), 113–119. https://doi.org/10.31572/inotera.vol5.iss2.2020.id118
Aryani, T., Mu’awanah, I. A. U., & Widyantara, A. B. (2022). Profil Fitokimia, Proksimat dan Organoleptik Tepung Kulit Pisang Musa sapientum pada Pembuatan Donat. Jurnal Teknologi Pangan, 5(1), 1–7. https://doi.org/10.14710/jtp.2021.21181
Asyari, M., Afrianto, E., & Intan, R. P. (2016). Fortifikasi Surimi Lele Dumbo Sebagai Sumber Protein Terhadap Tingkat Kesukaan Donat Ubi Jalar. Jurnal Perikanan Kelautan, VII(2), 71–79.
Dirayati, D., Gani, A., & Erlidawati, E. (2018). Pengaruh Jenis Singkong Dan Ragi Terhadap Kadar Etanol Tape Singkong. Jurnal IPA & Pembelajaran IPA, 1(1), 26–33. https://doi.org/10.24815/jipi.v1i1.9461
Ernawiati, E., Dania Pratami, G., Setyaningrum, E., Kiascha, G., Angellika, D., & Ernawiati Gina Dania Pratami Endah Setyaningrum Grafina Kiascha Dea Angellika, E. (2021). The Botanic Gardens Bulletin Characterization of morphological structure and viability of pollen from five pisang kepok (Musa paradisiaca L.) cultivars Informasi Artikel. Buletin Kebun Raya, 24(1), 35–41.
Fithriana, A., & Kusuma, R. P. (2018). Implementasi Kebijakan Pangan Halal Indonesia: Keunggulan Kompetitif. Global Insight, 03(02), 1–18.
Fithriana, A., & Kusuma, R. P. (2019). Implementasi Kebijakan Pangan Halal Indonesia: Keunggulan Kompetitif Dalam Tren Pangan Halal Di Asia Tenggara. GLOBAL INSIGHT JOURNAL, 3(2). https://doi.org/10.52447/gij.v3i2.1149
Gusnita, A., Busfi Wulandari, D., Andini, D., Pertiwi, Y., Achyar, A., & Anggriyani, R. (2022). Pembuatan Tape Berbahan Dasar Pisang Kepok (Musa paradisiaca L.). Prosiding Seminar Nasional Biologi, 2(2), 362–371.
Hidayah, N., & Basiran. (2021). Pengaruh Jenis Kemasan Terhadap Sifat Organoleptik Tape Singkong The effect of packaging type to organoleptic properties of Cassava Tape. Nutriology Jurnal: Pangan, Gizi, Kesehatan, 2(1), 101–105.
Indasah, I., & Muhith, A. (2020). Local Microorganism from “tape” (Fermented Cassava) in Composition and Its Effect on Physical, Chemical and Biological Quality in Environmental. IOP Conference Series: Earth and Environmental Science, 519(1). https://doi.org/10.1088/1755-1315/519/1/012003
Kamaruddin, M., Ma’ruf, N., Ningsih, S., & Marzuki, I. (2017). Pemanfaatan Limbah Biji Durian sebagai Bahan Dasar Donat Bergizi Tinggi Berdasarkan Uji Organoleptik. Seminar Nasional Inovasi Teknologi Hasil Perkebunan, 28, 225–231.
Kanino, D. (2019). PENGARUH KONSENTRASI RAGI PADA PEMBUATAN TAPE KETAN (The Effect of Yeast Concentration on Making Tape Ketan. PENGARUH KONSENTRASI RAGI PADA PEMBUATAN TAPE KETAN (The Effect of Yeast Concentration on Making Tape Ketan, 2 NO 1, 64–71.
Muhammad, I. (2018). STANDARISASI PRODUK PANGAN HALAL (Studi Komparatif Perspektif Hukum Islam dan Hukum Positif). Jurnal Mimbar Akademika, 3(1), 123–141.
Mulyaningsih, A., Astuti, A., Program, D., Agribisnis, S., Pertanian, F., Sultan, U., & Tirtayasa, A. (2022). STRATEGI PEMBERDAYAAN PETANI DALAM MENDUKUNG. 15(1), 26–42.
Ningsih, I. S., Mutmainah, A., Azzahra, S. T., & Fevria, R. (2022). Pengaruh Penambahan Tape Singkong (Monihot utilissima) pada Roti Donat. Prosiding Seminar Nasional, 2(1), 38–44.
Nur Indah Koni, T., Anggarini Yuniwaty Foenay, T., & Asrul, A. (2019). The nutrient value of banana peel fermented by tape yeast as poultry feedstuff. Jurnal Ilmu-Ilmu Peternakan, 29(3), 234–240. https://doi.org/10.21776/ub.jiip.2019.029.03.05
Sitepu, K. M. (2019). PENENTUAN KONSENTRASI RAGI PADA PEMBUATAN ROTI (Determining of Yeast Concentration on Bread Making). Jurnal Penelitian Dan Pengembangan Agrokompleks, 71–77.
Swandani, N. P. P., Widpradnyadewi, P. A. S., & Ina, P. T. (2017). Pengaruh perbandingan terigu dan buah lindur (Bruguiera gymnorrhiza L) terhadap karakteristik donat. Jurnal Ilmu Dan Teknologi Pangan (Itepa), 6(1), 40–49.
Published
2023-12-13
How to Cite
FARIDAH, Emi Zulfa et al.
Dopesa: Banana Tape Donuts As An Effort To Diversify Food Processes Based On The Local Potential Of The Ngawi Region.
PISCES : Proceeding of Integrative Science Education Seminar, [S.l.], v. 3, n. 1, p. 279-285, dec. 2023.
Available at: <https://prosiding.iainponorogo.ac.id/index.php/pisces/article/view/1058>. Date accessed: 15 dec. 2024.
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Articles
