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 and tempeh. The sample consisted of five different treatments with ratios of banana corm flour to tempeh flour 100:0, 0:100, 80:20, 70:30, and 60:40. The research data were analyzed using a Randomized Block Design and the Duncan Multiple Range Test (DMRT) at 5% level. Parameters observed included bulk density, color degree, ash content, moisture content, carbohydrate content, fat content, protein content, and pasting properties. The results showed that composite flour with a ratio of banana corm flour to tempeh flour of 60:40 could produce the best composite flour characteristics with a bulk density of 0.44 g/ml, color degree L* 67.86, a* 5.64 and b* 23.34, 5.47% ash content, 8.66% moisture content, 57.60% carbohydrates content, 10.62% fat content, 17.64% protein content, pasting temperature 80.86 °C, peak viscosity 1,265.33 cP, hold viscosity 858.00 cP, final viscosity 1,109.00 cP, breakdown viscosity 407.33 cP, setback viscosity 251.0 cP. The produced composite flour is suitable to be applied on biscuits, cookies, and semi-moist cakes.

Keywords

• banana stem
• composite
• flour
• roid banana
• tempeh