This study aimed to investigate the physicochemical characteristics and sensory perception of pudding with banana peel addition. Banana peel from two varieties, Ambon and Kepok, was incorporated into pudding formulation with a concentration of 3% and 6%, respectively. All samples were analyzed for physicochemical properties (moisture content, dietary fiber content, texture, color, and syneresis) and sensory penalty analysis using the JAR (Just About Right) method. Pudding with Ambon peel addition was superior in dietary fiber content, hardness, and sensory acceptance. However, pudding with Kepok peel performed better lightness and syneresis. Higher banana peel concentration significantly increased dietary fiber content and overall liking but significantly decreased pudding syneresis. The JAR penalty analysis revealed that the lightness and the banana and milk aromas affected the products’ overall liking. Pudding with 6% Ambon peel showed an optimum performance among samples, containing 88.76% moisture content, 5.57% dietary fiber, 1.29 N hardness, 2.5% syneresis, and 7.14 hedonic score, indicating this product was perceived as like by panellist. According to the mean drops analysis, this product should improve the lightness and milk aroma to gain consumer acceptance.

中文翻译：

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香蕉皮作为布丁功能成分的利用：理化和感官方面

本研究旨在研究添加香蕉皮的布丁的理化特性和感官知觉。将安汶 (Ambon) 和 Kepok 两个品种的香蕉皮加入布丁配方中，浓度分别为 3% 和 6%。使用 JAR（Just About Right）方法对所有样品进行理化特性（水分含量、膳食纤维含量、质地、颜色和脱水收缩）和感官惩罚分析。添加安汶果皮的布丁在膳食纤维含量、硬度和感官接受度方面均优于布丁。然而，含有木棉皮的布丁表现出更好的轻盈性和脱水收缩性。较高的香蕉皮浓度显着增加了膳食纤维含量和整体喜好，但显着降低了布丁脱水收缩。 JAR 惩罚分析显示，亮度以及香蕉和牛奶的香气影响了产品的整体喜好。 6%安汶果皮布丁在样品中表现出最佳性能，含水量88.76%，膳食纤维5.57%，硬度1.29 N，脱水收缩2.5%，享乐得分7.14，表明该产品被小组成员认为是喜欢的。根据平均滴度分析，该产品应提高亮度和奶香才能获得消费者的认可。