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Judul:	Uji Organoleptik Bubur Instan Berbahan Dasar Tepung Pisang Tongka Langit
Penulis:	Gilian Tetelepta & Priscillia Picauly \|\| email: info@mx.unpatti.ac.id
Jurnal:	Agritekno Vol. 4 no. 2 - hal. 45-49 Tahun 2015 [ Pertanian ]
Keywords:	Tongka langit banana, instant porridge, organoleptic.
Abstract:	Tongka langit banana (Musa troglodytarum) has a lot of healthy benefits and highly nutritious. Tongka langit banana can be utilized as an intermediate goods in the form of flour which can be substituted with rice flour into making an instant porridge. Instant porridge is a cereal-based food that can be combined with fruits in order to increase its nutritional content. Highest quality instant porridge should have high nutritional contents, health benefits, as well as and be accepted sensorially. This research was aimed to produce instant porridge having the organoleptic quality that is widely acceptable by the community. A completely randomized experimental design with four levels of the degree of substitution between tongka langit banana flour and the rice flour were applied, i.e: 20%:80%, 40%:60%, 60%:40%, 80%:20%. Results showed that instant porridge substituted with tongka langit banana flour of 60%:40% had taste, color, aroma, texture and overall acceptance which were mostly preferred by panelists.
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