OPTIMASI PERENDAMAN DALAM LARUTAN CaCl2 TERHADAP SIFAT FISIK DAN TINGKAT KESUKAAN STICK PISANG

Abstract

Banana contents high nutritional, chips and available in every where. Banana was an agriculture commodity which deterorited easily after maturity. The alternative of this problem solution was to utilize banana as raw material for stick production. The problem of banana stick product was soft texture. There fore the objective of this research was to increase the hardness of banana stick through soaking in CaCl2 solution was doe to acceptability and hard banana stick. In this research was done with four variation of CaCl2 concentration for soaking banana, that was 0, 0,5 1, 1,5%. This product of banana stick was analyzed water content, harness, Ca residue and acceptability (colour, taste, texture and all acceptability). The best product of banana stick was analyzed the proximate content. The result of this research showed that treatment of soaking in CaCl2 solution produced banana stick accepted by panelist. Soaking in 1% of CaCl2 solution produced banana stick the texture and Ca residue of banana stick were 3,42 kg/cm2, 174,80 ppm respectively. The chemical content of banana stick including water, fat, protein, ash, carbohydrate (by different) 3,73, 3,76, 5,34, 4,32 and79,05% respectively. Key word: banana stick, soaking and CaCl2