Abon Quality with the Main Substance of Banana Blossom

DOI

10.2991/ictgtd-18.2018.24How to use a DOI?

Keywords

Efficiency, Banana Blossom, Abon

Abstract

Abon is one type of food in form of meat fibers that being sliced and added by some spices, and then cooked until dry, abon usually consumed with rice or other kind of foods, usually used as bread stuffing. Banana tree is a fruit plant widely spread in southeast asia including Indonesia. Commonly, the only part of banana tree that being consumed is its fruit, and before the fruit is cooked usually banana heart first cut and discarded, many do not know that the heart of bananas or banana blossom contain good nutritional value and has many benefits, moreover it is good to be consumed by humans. Utilization and development of banana blossom in Indonesia has not been done optimally, because the selling value is still low and not balanced with the potential of the banana blossom. By looking at the production of banana blossom processing is still minimal, encouraging the author wants to utilize the heart of banana into the basic ingredient of making abon. The purpose of this study was to determine the quality of abon made from banana blossom seen in terms of taste, texture, aroma, and color. This research is quantitative, the data obtained from test instrument data, data collected and processed. The conclusion of this research is the quality of abon based on banana blossom that viewed in terms of taste (delicious) with got score 133, in terms of aroma (typical of abon) with 116 score, in terms of texture (quite crunchy) with 101 score and in terms of color (interesting) with 125 score. From the results of the assessment above, it can be concluded that the utilization of banana blossom in making abon get good category. So from this study, the heart of banana can be used in making abon

Copyright

© 2018, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Firlie Lanovia Amir
AU  - Ni Wayan Rena Mariani
PY  - 2018/03
DA  - 2018/03
TI  - Abon Quality with the Main Substance of Banana Blossom
BT  - Proceedings of the 2nd International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2018)
PB  - Atlantis Press
SP  - 195
EP  - 199
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-18.2018.24
DO  - 10.2991/ictgtd-18.2018.24
ID  - LanoviaAmir2018/03
ER  -