Wiwik Gusnita
Cullinery Arts of Home Economics Department
Faculty of Tourism and Hospitality, Universitas Negeri Padang Indonesia wiwikgusnita76@yahoo.com
ABSTRACT
This research’s background arouse from the un optimal of the usage of kepok banana flour which are used in the diversity of food processing, while kepok banana flour might become one of alternative to replace some of wheat flour as main material of thePutuAyu. This research aim to analyze the influence between substitution treatment of banana flour 25%, 50%, 75% and 100% of the quality of the volume, shape, color, fragrance, texture and taste. This type of research is a pure experiment using a completely randomized design method. Data used is primary data sourced from 30 semi-trained panelists by submitting the organoleptic test format. Analyze data using ANAVA, if FCcount>FTable then proceed with Duncan test. From the results of this study there is a significant influence of the use of banana powder on the quality of the cake with the use of pure banana kepok banana kepok as much as 50% createdputuayu cake with the best quality, including volume (soft), color (light brown), texture (soft) , and taste (Banana Kepok).
KEYWORDS: Inovation,Kepok Banana Flour, PutuAyu