Karya kompetensi profesi: Pemanfaatan jantung pisang kepok sebagai substitusi empal

Tiffany, Vivian and Emily, Tania (2021) Karya kompetensi profesi: Pemanfaatan jantung pisang kepok sebagai substitusi empal. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Jantung pisang atau bunga pisang kurang mendapatkan sorotan dan belum banyak dimanfaatkan oleh masyarakat, bahkan hanya dibuang begitu saja. Jantung pisang biasanya hanya diolah menjadi olahan sayur saja. Padahal, jantung pisang berpotensi menjadi substitusi empal karena memiliki kandungan serat yang tinggi dan tekstur yang mirip daging. Selain itu, jantung pisang juga mengandung kalsium, fosfor, zat besi, dan vitamin A,B,C yang baik bagi kesehatan tubuh. Tujuan dari penelitian ini adalah untuk mengetahui apakah jantung pisang dapat dijadikan sebagai substitusi empal. Jenis penelitian yang digunakan ini adalah penelitian pengembangan produk. Data yang diperoleh adalah hasil dari uji organoleptik yang dilakukan oleh panelis. Dari hasil penelitian dapat disimpulkan bahwa jantung pisang dapat dijadikan substitusi empal dan dari hasil uji organoleptik, daya terima substitusi empal yang paling disukai adalah dari segi rasa dengan perolehan ratarata sebesar 5,35./Jantung pisang or bunga pisang received less attention and not much been used by public, even just thrown away. Jantung pisang usually just processed as vegetable dish. In fact, jantung pisang has the potential to be a substitute of empal because have high fiber content and texture like meat. In addition jantung pisang also contain calcium, phospor, iron, vitamin A,B,C which are good for health. The purpose of this research is to determine whether jantung pisang can be used as substitute for empal. The research used is product research & development. The data obtained are the result of the organoleptic test which conducted by panelist. From the result of the research can be concluded that jantung pisang can be used as substitute for empal and from the result of the organoleptic test, the most preferred acceptance of empal substitute in term of taste with an average gain of 5,35.

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