This study aimed to determine the effect of BIMO CF starter concentration,
fermentation time and interaction concentration and fermentation time on the
physicochemical and sensory properties of banana weevil flour. The study was
conducted using a completely randomized design (CRD) that consists of two
factors. The first factor of BIMO CF concentration consists of 3 levels, namely 1
gr/L (K1), 2 gr/L (K2), 3 gr/L (K3) while the second factor of immersion time
consists of 4 levels namely 1 gr / L (K1), 2 gr / L (K2), 3 gr / L (K3) while the
second factor of immersion time consists of 4 levels namely 0 hours (P0), 6 hour
(P1), 12 hours (P2), 18 hours (P3). The results obtained were analyzed using the F
test and continued with the DMRT test with a confidence level of 95%.The results
showed the treatment of BIMO CF concentration significantly affected proximate
analysis on variables (fat and protein content) and sensory analysis (texture and
appearance). The immersion treatment significantly affected the proximate
analysis on variables (ash content, protein, carbohydrate by difference and yield)
and sensory analysis (texture, aroma, appearance and likeness). And there is an
interaction between BIMO CF concentration and immersion time (KxP) on
proximate analysis on variables (HCN levels and carbohydrates by difference) and
on sensory analysis on variables (texture, aroma and appearance). The best
treatment in the treatment of BIMO CF concentration on proximate analysis was
found in the K3 treatment where the fat content reaches 3.80%. Whereas the
organoleptic analysis on K2 treatment with texture variables reaches 3.35 (slightly
soft). The best treatment was found on immersion in proximate analysis with P3
treatment of carbohydrate content by difference reaching 79.40%. Whereas the
organoleptic analysis was found on P2 treatment with aroma variable reaching
3.58 (somewhat normal). In the proximate test, the best interaction treatment is on
K1P3 treatment with carbohydrate content by difference reaching 85.55%.
Whereas in the organoleptic test the best interaction treatment is found in the
K3P3 treatment with the appearance variable reaching 4.25 (bright / normal).