KUALITAS ORGANOLEPTIK DAN NUTRISI PANCAKE BERBAHAN PISANG HIJAU TANPA TELUR

Abstract

Egg-based pancakes cannot be consumed by people who are allergic to eggs
or processed eggs, sensitive to excess protein, and vegetarians. For pancakes to be
consumed by everyone, eggs need to be replaced with vegetable, for example green
bananas. In this study, researchers processed pancakes made from green bananas
without eggs, and then tested the organoleptic quality and nutrition of these pancakes.
The data collection techniques of this study were experiments, organoleptic tests,
and laboratory tests (nutrition). For data analysis techniques researchers used
descriptive qualitative. The results of the research are organoleptic quality of green
banana pancakes which is very good which has a very sweet and savory taste, very
golden brown color, has a very soft texture, is very flavorful of butter and not fishy. The
nutritional quality of pancakes with green bananas without eggs consists of vitamin
c of 86.80 milligrams, calories of 212.92 kcal, protein of 6.62gram, fat of 2.96 grams
and carbohydrates of 39.94 grams.