부산대학교 도서관

Background: The needs of food and flour increase with population growth, so it needs a new alternative source of food and flour, which is a banana corm. Banana corm is the lowest part of the banana plant's stem and not used. The aimed of the study is to determine the effect of fermentation time on yield, physic, chemical characteristics and sensory properties of kepok banana corm flour. Methods: This study was conducted as Completely Randomized Designs with six treatments duration fermentation of banana corm, namely without fermentation (control), fermentation time 12 hours, 24 hours, 36 hours, 48 hours, and 60 hours. The data were and analyzed with ANOVA; if the test had a significant effect on the treatment. Results: The treatment duration of fermentation had a significant effect on functional, chemical and sensory properties of banana corm flour. The best treatment was in 60 hours fermentation of time, with moisturization 4.33 %, 1.26 % ash, 0.65 g/mL kamba density, 19.16 seconds wettability, 6.48 % water absorption, hedonic quality aroma rather sour, bone white color and fine texture. Conclusion: This study provided for 60 hours fermented banana corm could be used for the production of banana corm flour. [ABSTRACT FROM AUTHOR]