Bananas including climacteric fruit, which after they are picked will experience further maturity and bananas would be damaged if it delayed its use. Therefore to get the product a longer period of shelf and also increase the economic value of bananas can be processed into banana flour. Banana flour then used as material substitution to create a biscuit that is usually made using wheat flour. Biscuits with banana flour substituted materials is expected to produce biscuits with a sweet taste and distinctive aroma of banana.

This study aims to determine the influence of banana varieties and proportions of banana flour: wheat flour on the quality of biscuits.

This research was conducted in October 2005 to December 2005 at the Laboratory of Technology of Agricultural University of Malang and Agricultural Product Technology Laboratory UB Malang. This experiment was conducted using randomized block design with 2 factors. The first factor banana varieties (plantain and banana kepok), factor II: the proportion of banana flour: wheat flour (25%: 75%, 50%: 50%, 75%: 25%, 100%: 0%). It also made a comparison with the control (without addition of banana flour), all treatment was repeated 3 times. The design used was randomized block design (RAK) factorial orthogonal contrasts.

The results showed that the interaction between varieties of bananas with the proportion of banana flour: wheat flour to the levels of protein, carbohydrate, brightness (L), degree of whiteness (W) and the hardness of biscuits. Banana varieties in the manufacture of biscuits effect on moisture content, ash content, fat content, yellow (b +), kerenyahan, and appearance. The proportion of banana flour: wheat flour in biscuit making influence on ash content, water content, fat, yellow (b +), taste and appearance. The best treatment (Test De Garmo) was obtained from a combination of banana varieties kepok with banana flour proportions 25%: 75% wheat flour which produces biscuits with water content of 3.28%, ash content of 0.68%; protein content of 8, 86%; fat content of 7.51%; carbohydrate by 79.66%; brightness (L) of 54.10%, yellow (b +) of 31.33%, degree of whiteness (W) equal to 59.52%; violence amounted to 3.31%; taste by 3.90% (good); appearance by 4.10% (interesting); and kerenyahan of 3.80% (crispy).