BANANA ROLL WITH RED SAUCE

Banana roll atau Dadar Gulung dengan isian pisang merupakan makanan atau produk kue yang berbahan dasar tepung terigu, santan, telur, margarin untuk lapisan luar dan pisang raja digunakan sebagai isian. Tekstur dadar gulung memiliki kulit yang tipis dan sedikit berlubang serta isiannya memiliki rasa manis dan gurih. Studi ini bertujuan untuk mengetahui (1) kesukaan terhadap panelis terhadap hasil jadi dadar gulung pisang meliputi warna, aroma, rasa, dan tekstur; (2) kandungan gizi dadar gulung pisang meliputi kalori, protein, lemak, karbohidrat, kalsium, fosfor, zat besi, vitamin A, vitamin B1, dan vitamin C. Pelaksanaan uji coba ini menggunakan metode uji coba sebanyak tiga kali di Laboratorium BCC di Jurusan Pendidikan Kesejahteraan Keluarga Fakultas Teknik Universitas Negeri Surabaya. Pengambilan data dilakukan dengan observasi melalui uji organoleptik terhadap tingkat kesukaan dadae gulung pisang. Data dikumpulkan dari panelis sebanyak 30 orang yang terdiri dari 10 penelis terlatih Dosen, dan 20 panelis semi terlatih (mahasiswa Tata Boga). Pengambilan data menggunakan kuisioner dan dianalisis menggunakan deskriptif kuanitatif dengan persentase. Uji kandungan gizi dilakukan di Balai Penelitian dan Konsultasi Industri. Hasil dari Uji coba tersebut menunjukkan bahwa: Hasil penilaian tingkat kesukaan panelis terhadap “Dadar Gulung dengan isian Pisang” diperoleh hasil 80% menyatakan suka terhadap warna; 90% menyatakan suka sampai cukup suka terhadap aroma; 52% menyatakan suka sampai cukup suka terhadap rasa; 94% menyatakan sangat suka sampai cukup suka terhadap tekstur. 

Banana roll or Dadar Roll with banana filling is a food or cake product made from wheat flour, coconut milk, eggs, margarine for the outer layer and plantains are used as the filling. The texture of the omelet roll has a thin skin and a little hole and the filling has a sweet and savory taste. This study aims to determine (1) the preferences of the panelists towards the results of banana rolls including color, aroma, taste, and texture; (2) the nutritional content of banana rolls includes calories, protein, fat, carbohydrates, calcium, phosphorus, iron, vitamin A, vitamin B1, and vitamin C. This trial was carried out using the trial method three times in the BCC Laboratory in the Department of Family Welfare Education, Faculty of Engineering, State University of Surabaya. Data collection was carried out by observation through organoleptic tests on the level of preference for dadae roll bananas. Data were collected from 30 panelists consisting of 10 lecturers trained researchers, and 20 semi-trained panelists (Culinary Administration students). Data were collected using questionnaires and analyzed using quantitative descriptive with percentages. The nutritional content test was carried out at the Industrial Research and Consulting Institute. The results of the trial show that: The results of the assessment of the panelists' preference level for "Dadar Roll with Banana Filling" obtained results of 80% stating that they like the color; 90% said they liked to quite like the smell; 52% said they liked to quite like the taste; 94% stated that they like very much to quite like the texture.