Karakteristik Kimiawi Kulit Pai Substitusi Tepung Pisang Jantan Termodifikasi Fisik

Authors

  • Dea Rizki Widiana Politeknik Negeri Lampung
  • Zukryandry Zukryandry Politeknik Negeri Lampung
  • Kiki Puspitasari Politeknik Negeri Lampung
  • Nathasa Khalida Dalimunthe Politeknik Negeri Lampung

DOI:

https://doi.org/10.12928/jfc.v8i2.13968

Keywords:

banana, banana flour, diversification, pie crust, proximate analyisis

Abstract

Banana (Musa spp.) is one of the leading local food commodities in Lampung with high productivity, but it has a relatively short shelf life because it is classified as a climacteric commodity. One of the developments to overcome this issue is by processing bananas into physically modified banana flour as a form of food diversification. The modified banana flour can then be further processed into various food products as an alternative to wheat flour, for example the pie crust product. This study aims to determine the chemical characteristics of the best pie crusts made by substituting physically modified banana flour from the previous study. The pie crusts produced using the substitution of physically modified banana flour showed the best treatment with a substitution ratio of 30:70 (banana flour: wheat flour). The resulting pie crusts were tested for proximate composition and showed moisture content of 4.96%, ash content of 0.54%, fiber content of 3.03%, fat content of 9.67%, protein content of 4.85%, and carbohydrate content by difference of 76.95%. This product meets the SNI (Indonesian National Standard) moisture content standard for biscuits. It is expected that this research will provide useful information and opportunities for the development of diversified local banana-based food products in Lampung.

References

Aisyah, S., dan Wibisono. (2025). Pengaruh varietas dan konsentrasi tepung kulit pisang terhadap karakteristik kimia, fisik, dan organoleptik kue nastar. Journal of Food Engineering, 4 (2), 8-91.

Andriyani, L., dan Holinesti, R. (2022). Kualitas kulit pai dari tepung jagung. Jurnal Pendidikan Tata Boga dan Teknologi, 3(1).

Atika, Z. dan Lestari, A.P. (2022). Penambahan tepung pisang pada snack cookies terhadap organoleptik dan kadar kalium untuk ibu hamil. Jurnal Info Kesehatan, 12 (2): 557-563.

Ayu, A., Moulina, M.A., Arif, H.M., Darius. (2024). Analisis fisik, kimia, dan organoleptik tepung kulit pisang kepok (Musa acuminata x balbisiana) dalam pengolahan kue bay tat. Jurnal Agroindustri Pangan, 3 (2), 98-113.

Badan Pusat Statistik. (2023). Statistik Produksi Buah Pisang Lampung Tahun 2023. BPS Provinsi Lampung.

Badan Standar Nasional. (1995). SNI 01-3841-1995. Tepung Pisang. Jakarta. Badan Standarisasi Nasional.

Badan Standar Nasional. (2022). SNI 2973-2022. Biskuit. Jakarta. Badan Standarisasi Nasional.

Dalimunthe, N.K., Widiana, D.R., Puspasari, K., Zukryandry. (2025). Daya terima kulit pie substitusi tepung pisang termodifikasi fisik sebagai alternatif pangan rendah gluten. Journal of Tropical Agrifood..

Hasniati, dan Wisnuwardani, R.W. (2024). Tepung pisang mas (Musa acuminata L.) sebagai substitusi bahan pangan untuk biskuit penurun tekanan darah. Media Kesehatan Masyarakat Indonesia, 23 (4): 313-317.

Kunyanee, K., Ngo, T.V., Kusumawardani, S., Luangsakul, N. (2024). Enhancing banan flour quality through physical modifications and its application in gluten-free chips product. Foods, 13: 593.

Marta, H., Tensiska. (2016). Kajian sifat fisikokimia tepung jagung pragelatinisasi serta aplikasikanya pada pembuatan bubur instan. Jurnal Penelitian Pangan, 1(1): 14-21.

Mustiati. (2019). Kajian fisikokimia dan organoleptik biskuit coklat pisang batu. Prosiding Seminar Nasioal II Hasil Litbangyasa Industri Palembang.

Nirmagustina, D.W., Hidayat, B., Zukryandry. (2024). Karakteristik fisik dan kandungan gizi tepung pisang lokal lampung dengan metode perebusan. Jurnal Agroteknologi. 18 (1).

Nurdjanah, S., Musita, N., dan Indriani D. (2011). Karakteristik biskuit coklat dari campuran tepung pisang batu (Musa balbisiana colla) dan tepung terigu pada berbagai tingkat substitusi. Jurnal Teknologi dan Industri Hasil Pertanian, 16(1).

Nurdjanah, S., Yuliana, N., Aprisia, D., dan Rangga, A. (2019). Penghambatan aktivitas enzim α-glukosidase oleh ekstrak kasar antosianin ubi jalar ungu segar dan produk olahannya. Bipropal Industri, 10(2): 83-94.

Puspasari, K., Dalimunthe, N. K., Widiana, D. R., dan Zukryandry. (2025). Analisis kandungan zat gizi tepung pisang pada pengolahan kulit pai. Cakrawala Medika: Journal of Health Sciences, 3(2).

Renti, P., Prabowo, S., Rachmawati, M., dan Andriyani, Y. (2025). Pengaruh formula tepung komposit terigu dan tepung kacang hijau (Vigna radiata L.) terhadap nilai gizi, karakteristik fisik dan organoleptik kue ilat sapi. Journal of Tropical AgriFood.

Riftyan, E., Nisbah, dan Fitriani, S. (2024). Karakteristik kimia dan sensori kulit pai berbahan tepung komposit bonggol pisang dan sukun. Jurnal Ilmu Pangan dan Hasil Pertanian, 8 (1), 67-85.

Rosalina, Y., Susanti, L., Silsia, D., dan Setiawan, R. (2018). Karakteristik tepung pisang dari bahan baku pisang lokal bengkulu. Industria, 7(3): 153-160.

Samsoedin, F., M., Saati, E.A., dan Anggriani, R. (2023). Formulasi gluten free cookies dari tepung pisang kepok, tepung kulit pisang kepok (Musa paradisiaca) dengan penambahan tepung kacang almond (Prunus dulcis). Food Technology and Halal Science Journal, 6 (1): 1-17.

Sharira, S.F., Subagio, A., dan Diniyah, N. (2023). Pengaruh suhu pemanasan dan konsentrasi terhadap karakteristik kimia dan fungsional pada modifikasi pregelatinisasi MOCAF. Jurnal Keteknikan Pertanian Tropis dan Biosistem, 11(2).

Surfiana, Hidayat, B., dan Kalsum, N. (2015). Aplikasi dekstrin ubi kayu metode pragelatinisasi produk cassava stick. Prosiding Seminar Nasional Swasembada Pangan.

Sutyawan, Chintia, W., Aurelia, D., Destriana, A.H., Ragilia, P. (2023). Analisis sensoris dan kandungan gizi pada cokelat yang ditambahkan kacang merah (Phaseolus vulgaris L.) dan tepung kerang darah (Anadara granosa). Journal of Food and Culinary, 6(1), 21 – 30.

Syafii, F. dan Fajriana, H. (2022). Formulasi pembuatan biskuit dengan substitusi tepung pisang kepok termodifikasi (Musa Paradisiaca). Journal of Agritech Science. 6.

Syafii, F., dan Yudianti. (2022). Analisis kadar pati resisten, total serat, dan daya terima kabosol tersubstitusi tepung pisang kepok termodifikasi. Jurnal Kesehatan Manarang, 8 (1), 43-50.

Widiawati, A., dan Anjani, G. (2017). Cookies tepung beras hitam dan kedelai hitam sebagai alternatif makanan selingan indeks glikemik rendah. Journal of Nutrition College, 6 (2): 128-137.

Downloads

Published

2025-12-25

Issue

Vol. 8 No. 2 [Desember 2025]

Section

Articles

License

Copyright (c) 2025 Dea Rizki Widiana, Zukryandry, Kiki Puspitasari, Nathasa Khalida Dalimunthe

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with JOURNAL OF FOOD AND CULINARY agree to the following terms:

  1. All articles published are Open Access that means they will be immediately and permanently free for everyone to read and download. We use the CC-BY-SA license options under Creative Commons Attribution License (CC BY-SA 4.0). Creative Commons Attribution License (CC BY-SA 4.0). CC-BY-SA assures that all works will be available under CC-BY-SA always and no risk of commercial actions against the will of the copyright holder.
  2. Anyone can use, copy and disseminate the material in any medium or format; as well as re-use, re-mix, transform, and build upon the material for any purpose, even commercially. However, they must acknowledge the authors by giving appropriate credits (cite to the article or content), provide a link to the license, and indicate if changes were made and use under the same license as the original.
  3. Authors retain copyright and grant license exclusive rights in their article to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  4. Authors have the right to retain patent, trademark and other intellectual property rights (including research data). 
  5. Authors have the right to proper attribution and credit for the published work.

Copyright Transfer Agreement

  1. The Authors submitting the manuscripts do so on the understanding that if they are accepted for publications, copyright of the articles shall be assigned to Universitas Ahmad Dahlan as publisher of the JOURNAL OF FOOD AND CULINARY.
  2. Universitas Ahmad Dahlan as publisher of The JOURNAL OF FOOD AND CULINARY,  the Editors, and the Editorial Board Members of the JOURNAL OF FOOD AND CULINARY make every efforts to ensure that no wrong or misleading data, opinions or statements are published in the journal. In any way, the contents of the articles and circulars published in the JOURNAL OF FOOD AND CULINARY are the sole and exclusive responsibility of their respective authors and advertisers.
  3. The publisher may revoke the publication for violating the ethical code of conduct.