Banana is a type of fruit that grows in tropical and sub-tropical areas such as Indonesia,
Malaysia, Africa (Madagascar), South America and also central America. Indonesia
itself is the largest banana producing country in Asia because 50% of the production of
banana Asia is produced by Indonesia. This fruit is consumed in the form of fresh (fresh
fruit) because it tastes good. In addition, bananas can be processed into banana chips and
banana butter, but still, a few who processed it into another durable product. Banana
flour has been processed into various types of food, including made into bread, baby
food, pancakes, pastries, dry noodles, and pasta. This study aimed to utilize unripe
bananas into dried noodle food products and evaluate their chemical, physical and
sensory contents. This research was divided into 4 stages, namely the production of
banana flour, the characterization of banana flour, the manufacture of dry noodle
substitution of banana flour and the characterization and sensory analysis of banana flour
substitution noodles. The results showed that unripe banana flour contains 12.91%
moisture content, 0.46% fat content, 1.02% ash content, 4.45% protein content 4.45%,
81.15% carbohydrate content and 2.75% food fiber (dry basis). The resulting unripe
banana flour was then applied as a substance of flour substitution in the manufacture of
noodles. The results showed that noodles that had the same acceptance as control were
noodles containing 10% and 30% unripe banana flour.