KADAR SERAT, FLAVONOID, FENOLAT TOTAL DAN DAYA TERIMA PUDING KULIT PISANG KEPOK (Musa Paradisiaca L.) SEBAGAI MAKANAN SELINGAN ALTERNATIF

NI PUTU DINA ASTRI YANTI. Fiber Content, Flavonoids, Total Phenolics and Acceptability of Kepok Banana Peel Pudding (Musa Paradisiaca L.) as an Alternative Meal. (Supervised by Nurdin Rahman)

The prevalence of obesity in Indonesia tends to increase since 2007 until now, obesity occurs because energy intake is more than energy expended, another trigger is behavior that tends to consume high-calorie but low-fiber foods. Obesity is also capable of triggering a condition called oxidative stress, therefore alternative prevention of obesity and its accompanying degenerative diseases is needed with fiber content and sources of antioxidants that can be in the form of flavonoid and phenolic compounds. This research aims to find out the content of fiber, flavonoids, total phenolics, and acceptability of kepok banana peel pudding based on a predetermined formulation. The type of research used was descriptive observational based on laboratory tests and a completely randomized design for acceptability. The factor being tested was the amount of kepok banana peel added to the pudding formulation. Statistical analysis used was the ANOVA difference test and Duncan's follow-up test with a significance of 0,05. The formula of this research consists of 4 formulas. The results showed that the highest levels of crude fiber, flavonoids, and total phenolics are found in F3 respectively, namely 8,616%, 0,810 mg/100g, and 0,629 mg/100g, with a p-value < 0> 0,05, which means there is no difference in acceptability in terms of color, aroma, texture, and taste for all formulations of kepok banana peel pudding.

Keywords: Acceptance, Total Phenolics, Flavonoids, Fiber Content, Banana Peel, Kepok Banana, Banana Peel Pudding