Physical, Chemical, and Functional Characteristics of Composite Flours from Banana Corm and Tempeh

Abstract This study aimed to determine composite flour's physical, chemical, and functional properties from Sumedang Roid banana corm tempeh. The sample consisted of five different treatments with ratios flour tempeh 100:0, 0:100, 80:20, 70:30, 60:40. research data were analyzed using a Randomized Block Design the Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included bulk density, color degree, ash content, moisture carbohydrate fat protein pasting properties. results showed that ratio 60:40 could produce best characteristics density 0.44 g/ml, degree L* 67.86, a* 5.64 b* 23.34, 5.47% 8.66% 57.60% carbohydrates 10.62% 17.64% temperature 80.86 °C, peak viscosity 1,265.33 cP, hold 858.00 final 1,109.00 breakdown 407.33 setback 251.0 cP. produced is suitable be applied on biscuits, cookies, semi-moist cakes. Keywords: stem, composite, flour, banana, Abstrak Penelitian bertujuan untuk mengetahui sifat fisik, kimia, dan fungsional tepung komposit dari bonggol pisang asal tempe. Sampel terdiri lima perlakuan berbeda dengan rasio perbandingan tempe adalah 100: 0, Data hasil penelitian dianalisis Rancangan Acak Kelompok uji lanjutan pada taraf 5%. Parameter pengamatan meliputi densitas kamba, derajat warna, kadar abu, air, karbohidrat, lemak, protein, karakteristik pasting. Hasil menunjukkan bahwa 60 : 40 mampu menghasilkan terbaik kamba 0,44 warna 67,86, 5,64 23,34, abu 5.47%, air 8,66%, karbohidrat 57,60%, lemak 10,62%, 17,64%, 80,86 1265,33 858,00 1.109,00 407,33 251,0 Tepung yang dihasilkan tersebut sesuai diaplikasikan produk biskuit, kukis, kue semi basah. Kata kunci: pisang, komposit, Roid, tempe,