PENGARUH SUBSTITUSI TEPUNG DAUN KELOR (Moringa Oleifera) TERHADAP KUALITAS SENSORIK, KANDUNGAN ZAT BESI (Fe) DAN AKTIVITAS ANTIOKSIDAN ROTI TAWAR

cengceng cengceng, ansharullah ansharullah, Abdu Rahman Baco

Abstract


ABSTRACT The purpose of this study was to determine the effect of the substitution of Moringa leaf flour on bread making on sensory quality, iron content, and antioxidant activity of bread. This study used a completely randomized design (CRD) with 4 treatments, namely R0 control (100% wheat flour), R1 (96% wheat flour: 4% moringa leaf flour), R2 (92% wheat flour: 8% moringa leaf flour), R3 (88% wheat flour: 12% moringa leaf flour). Data were analyzed using Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). The parameters observed were organoleptic assessments (color, aroma, texture, and taste) analysis of iron content and antioxidant activity. The R1 treatment with the composition of wheat flour (96%) and Moringa leaf flour (4%) was the preferred composition of the panelists with a score of color, aroma, texture and taste i.e. 3.75% (like), 3.57% (slightly like), 3.62% (like), and 3.64% (rather like), respectively. The white bread product (R3) had the highest iron content and antioxidant content, namely 4.91% and 35.006 μg / mL, respectively. Keywords: White Bread, wheat Flour, moringa Leaf Flour, iron, and antioxidant activity.
ABSTRAK
Tujuan dari penelitian ini untuk mengetahui pengaruh substitusi tepung daun kelor pada pembuatan roti tawar terhadap kualitas sensorik, kandungan zat besi dan aktivitas antioksidan roti tawar. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4 perlakuan yaitu R0 kontrol (tepung terigu 100%), R1 (tepung terigu 96%: tepung daun kelor 4%), R2 (tepung terigu 92%: tepung daun kelor 8%), R3 (tepung terigu 88%: tepung daun kelor 12%). Data dianalisis menggunakan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Parameter yang diamati adalah penilaian organoleptik (warna, aroma, tekstur, dan rasa) analisis kandungan zat besi dan aktivitas antioksidan. Perlakuan R1 dengan komposisi tepung terigu (96%) dan tepung daun kelor (4%) merupakan komposisi yang disukai panelis dengan skor warna, aroma, tekstur dan rasa berturut-turut 3.75% (suka), 3.57% (agak suka), 3.62% (suka), dan 3.64% (agak suka). Produk roti tawar (R3) memiliki kandungan zat besi & antioksidan tertinggi berturut-turut yaitu 4.91%, dan 35.006 μg/mL.
Kata Kunci: Roti tawar, tepung terigu, tepung daun kelor, zat besi dan aktivitas antioksidan.


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