Dopesa: Banana Tape Donuts As An Effort To Diversify Food Processes Based On The Local Potential Of The Ngawi Region

Abstract

Banana fruit in the Ngawi area is only utilized as fresh fruit. Therefore, alternative food preparations made from processed banana fruit are needed, one of which is banana tape donuts, which are made from tape with the basic ingredient. Processed banana fruit, can not only increase the economic value of bananas, but also increase food diversification in Indonesia. The purpose  of this research was to characterize and organoleptic properties of banana tape donuts. This research is an experimental research conducted with 2 stages, namely the manufacturing stage and the organoleptic test stage. Organoleptic tests were conducted on 30 panelists consisting of 12 trained panelists, 11 moderately trained panelists and 7 lay panelists (untrained). The data obtained were then analyzed descriptively. Organoleptic test results showed that 63.3% of panelists really liked the taste of DOPESA, 50% of panelists liked the aroma of DOPESA and 55.2% of panelists liked the texture of DOPESA