EFFECT OF SLICE THICKNESS ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SOLAR-DRIED ‘AMBON’ BANANA
Keywords:
Ambon banana, slice thickness, solar dryer, physicochemical properties, sensory qualityAbstract
Dried banana (sale pisang) is a traditional product preserved by reducing the moisture content of ripe bananas. Slice thickness and drying conditions can affect product quality and drying efficiency. This study evaluated the effect of Ambon banana slice thickness on the physicochemical and sensory characteristics of dried banana produced using a solar dryer. A completely randomized design with one factor (slice thickness: 4, 6, or 8 mm) and three replicates was used. Moisture, ash, and sucrose contents; instrumental color (L*, a*, and b*); and sensory attributes (color, aroma, texture, taste, and overall acceptability) were evaluated. Slice thickness significantly affected the physicochemical and sensory characteristics of the product. The 8-mm treatment yielded dried banana with 27.87% moisture, 1.54% ash, 18.85% sucrose, an L* value of 28.14, an a* value of 6.97, and a b* value of 10.38. It also received the highest overall hedonic score (5.13). Under the conditions of this study, the 8-mm slices showed the highest overall acceptability and met the relevant Indonesian National Standard limits for moisture and ash.
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