Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)
Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana.
This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.
 Winarno, F.G. (1993). Pangan, Gizi, Teknologi dan Konsumen. Jakarta : Gramedia.
 Apriantono, A., Fardiaz, D., Puspitasari., N. L., Sedarnawati dan Budiyanto, S. (1989). Analisis Pangan. Bogor: IPB press.
 Sudarmadji, S., Haryono B., dan Suhardi. (2003). Analisa Bahan Makanan dan Pertanian. Yogyakarta : Liberty.
 Soekarto, S.T. (1985). Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Jakarta: Bhratara Karya Aksara.
 Taiwo, K.A dan dan. Adeyemi, O. (2009). Influence of Blanching on The Drying and Rehydration of Banana Slices. African Journal of Food Science Vol.3 No.2, Hal 307-315
 Badan Standardisasi Nasional. (1996). Standar Nasional Indonesia: Syarat Mutu Sale Pisang (SNI 01-4319-1996). Jakarta: Badan Standardisasi Nasional.
 Dorofejava K., Rakcejava T., Galaburdo R., Dukalska, L., and Kviesis J. (2011). Vitamin C Content in Latvian cranberries driedin Convective and Microwave Vacuum Drieds. Jurnal Procedia Food Science.4 Hal 433-440.
 Barba, A. A., Damore, M., Rispoli, M., Marra, F. And Lamberti. G. (2014). Microwave assisted Drying of Banana: Effects on Ruducing Sugars and Polyphenols Contents. Czech Journal of food Sciences, Vol. 32 No.4 Hal 369-375.
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.