The general objective of this study was to determine the effect of banana species on
organoleptic properties in tapai. The specific purpose of this study was to determine the
differences in tapai nutritional content of several types of bananas and find out the type of
banana suitable for tapai banana. This experiment uses RAL consisting of 4 types of
bananas including kepok banana, awak banana, kayu banana and raja/sajen. The results
showed that the organoleptic test most favored by panelists was kepok banana andfrom …

… Pisang (Musa Paradisiaca) Terhadap Karakteristik Pisang di Banyuwangi dapat di
simpulkan bahwa kandungan protein paling tinggi pada perlakuan P3 yaitu tapai pisang
kayu (1,21%), sedangkan kandungan gula paling tinggi pada perlakuan P4 yaitu pisang
raja/sajen 12,38%.Sedangkan hasil pengujian organoleptik menunjukkan hasil bahwa
pisang kepok paling disukai oleh panelis dari semua jenis pisang. …