Quality of Jam Made from Banana King's Peel

DOI

10.2991/ictgtd-16.2017.12How to use a DOI?

Keywords

Utilization, Banana King's peel, Jam

Abstract

Jam is a food product with the consistency of gel or semi-solid made from pureed soup. Indonesian people with their increasing business schedule getting used to replace their breakfast menu with bread and jam. Utilization of banana peels in Indonesia has not been used for real, merely thrown away as organic waste or used as animal feeds. By looking at the banana peel waste processing is still low or minimal, this study utilizes waste banana peel, especially banana king's peel into refined products by process it into jam. The purpose of this study was to determine the utilization of quality of jam made from banana king's peel. This is a qualitative research, the data in this study were obtained from the data test instrument research. The data have been collected and processed, the data test instrument research. The data have been collected then processed, percentage, and presented in the form of bar chart. As the conclusion of this research is the result from the panelists "Quality of Jam made from Banana King's Peel" in general are looking for average value as a control variable obtain the final value of 73.4%, taste got 87.5%, aroma got 75%, color got 67.8%, and texture got 62.5%.

Copyright

© 2017, 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  - Putu Eka Wirawan
AU  - I Nyoman Sudiarta
PY  - 2016/11
DA  - 2016/11
TI  - Quality of Jam Made from Banana King's Peel
BT  - Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016)
PB  - Atlantis Press
SP  - 69
EP  - 71
SN  - 2352-5428
UR  - https://doi.org/10.2991/ictgtd-16.2017.12
DO  - 10.2991/ictgtd-16.2017.12
ID  - EkaWirawan2016/11
ER  -