PENGEMBANGAN KERIPIK SIMULASI RENDAH KALORI MENGGUNAKAN PISANG GOROHO (Musa Acuminafe,sp) DAN UBI JALAR (Ipomoea batatas L.)

Abstract

The purpose of this study was to processes goroho bananas originating from North Sulawesi with yellow sweet potatoes into snacks, which utilize local food products into ready-to-eat foods that have low energy value. This research was conducted with a completely randomized design (CRD) method with 3 formulations of making chips simulation with a comparison between flour, goroho banana flour, yellow sweet potato flour which are 40:30:30, 40:40:20, 40:20:40. Data that has been collected will be statistically tested with the Anova Test if there are significant differences (p-values <0.05), then followed by Duncan's test from the analysis of nutritional values and organoleptic tests of the three simulated chip formulations. The results of the selected simulation chip product was F1 formulation with 40 g flour composition: 30 g goroho banana flour: 30 g yellow sweet potato flour. And the nutrient content of F1 value per 100 grams as follows Energy 390.58 Cal; Carbohydrates 86.77%; 6.72% protein; 1.85% fat; Fiber 0.17%, Water Content 1.83%; and Ash content 2.66%. When compared to commercial simulation chips, the simulation chips made from banana goroho and yellow sweet potato have a smaller energy value.

Keyword : Chips, nutrient content. organoleptic assessment, Goroho banana flour, sweet potato flour, snacks.