UJI KESUKAAN DENDENG JANTUNG PISANG

Abstract

All parts of the banana plant can be utilized, banana fruit and banana leaves are widely used by the community. While other parts of this plant are still limited in use, for example, the banana heart. Banana heart has a fairly good nutritional value and has the potential to meet the criteria for fibrous raw materials, because it has complete nutritional content and has a fibrous texture. This condition can make the banana flower as a substitute for meat for vegetarians. This is the purpose of this study to discuss testing the preference of banana jerky. Using an experimental method with sampling techniques non probability sampling. The research instrument used a hedonic (preference) test questionnaire on a scale of 1 to 5. The aspects that were assessed were aroma, color, taste and texture. The results of research on the process of making banana heart jerky were carried out by boiling the inside of the banana heart, pounding it, sautéing the spices and banana flower, printing and drying. Based on the four aspects tested, the highest preference level was color and the lowest was taste