Pemanfaatan limbah kulit pisang chavendish dan kulit pisang tanduk sebagai banana peel bacon = Utilization waste of chavendish banana peel and tanduk banana peel as banana peel bacon

Pramesti, Delila and Putri, Caroline (2023) Pemanfaatan limbah kulit pisang chavendish dan kulit pisang tanduk sebagai banana peel bacon = Utilization waste of chavendish banana peel and tanduk banana peel as banana peel bacon. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Penelitian ini dilaksanakan dengan tujuan menganalisis bagaimana cara menginovasikan kulit pisang agar memberikan variasi dan menganalisis penilaian tingkat kesukaan dan tingkat kebaikan produk banana peel bacon dalam segi tekstur, rasa, aroma, dan warna pada panelis. Penelitian ini dilaksanakan pada bulan Juli hingga November 2022. Penelitian pemanfaatan kulit pisang sebagai banana peel bacon untuk diolah menjadi produk pangan. Ada beberapa cara untuk memanfaatkan limbah kulit pisang yaitu seperti dijadikan pupuk, arang ataupun diolah menjadi produk pangan seperti donat, kue, dan lain sebagainya. Namun, penelitian mengolah kulit pisang menjadi banana peel bacon belum banyak ditemukan. Pada penelitian ini peneliti menggunakan kulit pisang chavendish dan kulit pisang tanduk karena tekstur dan warna dari kedua pisang ini berbeda, kulit pisang chavendish cenderung lebih tipis dengan warna kuning terang sedangkan pisang tanduk memiliki kulit pisang berwarna kuning kecokelatan, lebih keras, dan tebal. Peneliti menggunakan metode uji organoleptik penelitian produk dengan dengan uji mutu hedonik atau penilaian tingkat kebaikan produk untuk menilai rasa, aroma, tekstur, warna banana peel bacon dan peneliti juga melakukan uji hedonik atau uji kesukaan produk banana peel bacon. Hasil dari penelitian ini menunjukkan dalam uji mutu hedonik atau uji kebaikan kulit pisang chavendish lebih unggul dengan nilai 4,75 dari nilai 5 sedangkan dalam uji hedonik atau uji kesukaan kulit pisang tanduk lebih unggul dengan nilai 4,83 dari nilai 5. / This research was conducted with the aim of analyzing how to innovate banana peels to increase selling value and judgment to analyze the level of preference and goodness of banana peel bacon products in terms of texture, taste, fragrance, and color on the panelists. This research was conducted from July to November 2022. Research on the utilization of banana peels as banana skin bacon to be processed into food products. There are several ways to use banana peel waste, such as being used as fertilizer, charcoal or processed into food products such as donuts, cakes, and so on. However, research on processing banana peels into banana skin bacon has not been found much. In this study, researchers used chavendish banana peels and tanduk banana peels because the texture and color of the two bananas are different, chavendish banana peels tend to be thinner with a bright yellow color while tanduk bananas have brownish yellow banana skin, harder and thicker. Researchers used the organoleptic test method for product research with hedonic quality tests or product goodness-of-fit ratings to assess taste, fragrance, texture, color of banana skin flesh and researchers also conducted hedonic tests or preference tests for banana skin meat products. The results of this study showed that the quality test the hedonic test or goodness-of-fit test of Chavendish banana peel is superior with a score of 4.75 out of 5, while in the hedonic test or test of preference for tanduk banana peel it is superior with a score of 4.83 out of 5.

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