PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour)

AGRITEKNO, Jurnal Teknologi Pertanian

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Title PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA BISKUIT MOCAF (Modified Cassava Flour)
 
Creator Augustyn, Gelora Helena
Tuhumury, Helen Cynthia Dewi
Dahoklory, Matheos
 
Description The purpose of the research was to analyse the effect of Moringa leaf flour on the organoleptic and chemical properties of mocaf biscuit. A completely randomized experimental design was applied with single factor having a levels of flour adition, P1 (0:100), P2 (3:100), P3 (6:100) dan P4 (9:100). Result showed that nutritional content of moringa leaf flour on moisture, protein, vitamin C and carbohydrate contents were 9.57%, 26.02%, 1.2% and 51.91% respectively. Mocaf biscuit made of P2 (3:100) was found to be the best product with the moisture, ash, fat, protein, vitamin C, and carbohydrate content of 2.74%, 1.41%, 2.20%, 11.15%, 10.12%, 0.25% and 72.12% subsequently. The biscuit made with this P2 result in organoleptic properties that were mostly prefered by panelists on colour (3.20), aroma (3.22), texture (3.32), taste (3.20) and overall (3.41).
Keywords: biscuit, mocaf, moringa leaf flour
 
ABSTRAK
Penelitian bertujuan untuk menganalisa pengaruh penambahan tepung daun kelor terhadap karakteristik organoleptic dan kimia biskuit mocaf. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) Faktor Tunggal dengan 1 taraf perlakuan penambahan tepung daun kelor (P) dan tepung mocaf dengan tiga kali ulangan. Taraf perlakuan dalam penelitian yaitu: P1 (0:100), P2 (3:100), P3 (6:100), dan P4(9:100). Hasil penelitian menghasilkan kandungan gizi tepung daun kelor yaitu: 9,57% kadar air, 7,85% kadar abu, 4,03% kadar serat, 2,52% kadar lemak, 26,02% kadar protein, 1,92% kadar vitamin C dan 51,91% kadar karbohidrat, sedangkan biskuit mocaf dengan perlakuan P2 (3:100) memiliki 2,74% kadar air, 1,41% kadar abu, 2,20% kadar serat, 11,52% kadar lemak, 10,12% kadar protein, 0,25% kadar vitamin C, dan 72,38%. Hasil uji organoleptik, panelis menyukai biskuit mocaf untuk tingkat kesukaan terhadap warna 3,20 (suka), aroma 3,22 (suka), tekstur 3,32 (suka), rasa 3,20 (suka), dan overall 3,41 (suka).
Kata kunci: biskuit, mocaf, tepung daun kelor
 
Publisher Universitas Pattimura
 
Date 2017-10-01
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Text
 
Format application/pdf
 
Identifier https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/681
10.30598/jagritekno.2017.6.2.52
 
Source AGRITEKNO: Jurnal Teknologi Pertanian; Vol 6 No 2 (2017): AGRITEKNO, Jurnal Teknologi Pertanian; 52-58
2620-9721
2302-9218
 
Language eng
 
Relation https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/681/580
 
Rights Copyright (c) 2017 AGRITEKNO, Jurnal Teknologi Pertanian
http://creativecommons.org/licenses/by-sa/4.0
 

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