This research aims to investigate the agro-industry by-product, which is plantain peel flour (Musa Paradisiaca L. AAB) to be used as a substitute for wheat flour in the making of “Dadar Gulung” skin or also known as “Kuih Ketayap.” This research used the experimental method with a quantitative approach, where the results of the observation were analyzed for the likeliness and differences. Quantitative data is calculated using ANOVA test and post-hoc test (LSD and DMRT). In addition, the sensory analysis was done by five expert panelists. The results showed that the best formula is to substitute 20% of wheat flour with plantain peel flour where the appearance (except color which is one of the aspects in appearance), flavor and texture has the most likeliness to control. Therefore, this study suggested the substitution of wheat flour with a maximum of 20% plantain peels flour in the making of “Dadar Gulung” skin. TFor recommendation, advanced research should be conducted to investigate the quality of “Dadar Gulung” as a whole which has included its filling in consumer’s perceptions.
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In-Text Citation: (Novianti & Yuniastuti, 2018)
To Cite this Article: Novianti, S., & Yuniastuti, M. C. (2018). Utilization of Plantain Peel Flour (Musa Paradisiaca L. AAB) in the Making of Dadar Gulung Skin (Kuih Ketayap). International Journal of Academic Research in Business and Social Sciences, 8(15), 387–394.
Copyright: © 2018 The Author(s)
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