Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Kualitas Fisikokimia dan Organoleptik Roti Tawar Berbasis Terigu dan Sagu (Metroxylon sp.).

Kadir Kadir, Ansharullah Ansharullah, RH Fitri Faradilla

Abstract


ABSTRACT

 


The purpose of this study was to determine the effect of adding Moringa leaf flour to the organoleptic characteristics, nutritional contents, and antioxidant activity of wheat and sago-based bread. This study used a completely randomized design (CRD) with the formulations of flour, sago flour, and moringa leaf flour (89:10:1), (88:10:2), (87:10:3), and (86:10:4. Data were analyzed using analysis of variance (ANOVA) and continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). Meanwhile, the comparison analysis of control and selected treatment was done using the t-test. The results show that the addition of Moringa leaf flour had a very significant effect (P<0.01) on the increase in organoleptic tests of color, aroma, texture, taste, and overall. The most preferred bread based on organoleptic assessment was the D1 treatment (89% wheat: 10% sago: 1% Moringa leaf flour) with organoleptic assessment scores of color, aroma, texture, taste, and overall reached 3.92 (like), 3.61 (like), 3.84 (like), 3.77 (like), and 3.76 (like), respectively. The proximate values of the selected bread show that it contained 35.46 (% wt) water, 9.98 (% wt) protein, 4.16 (% wt) fat, and 48.5 (% wt) carbohydrates. The antioxidant activity value of D1 bread was 55.20% and the best IC50 value was 95.68 ppm. The results show that the bread made with the addition of Moringa leaf flour and sago flour was accepted (preferred) by panelists and had water, protein, fat, and carbohydrate contents that met the national standard.

 


Keywords: Bread, Wheat Flour, Sago Flour, Moringa Leaf Flour.

 

ABSTRAK

 

Tujuan penelitian ini adalah untuk menentukan pengaruh penambahan tepung daun kelor terhadap nilai organoleptik, nilai gizi dan aktivitas antioksidan roti tawar berbasis terigu dan sagu. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan menggunakan formulasi terigu, sagu dan tepung daun kelor (89:10:1), (88:10:2), (87:10:3), (86:10:4). Data dianalisis menggunakan analysis of varian (ANOVA) dan dilanjutkan dengan uji duncan’s multiple range test (DMRT) pada taraf kepercayaan 95 % (α=0,05), sedangkan untuk analisis perbandingan roti tawar kontrol dan perlakuan terpilih menggunakan uji (T-Tests). Hasil penelitian menunjukkan bahwa penambahan tepung daun kelor berpengaruh sangat nyata (P<0,01) terhadap peningkatan uji organoleptik warna, aroma, tekstur, rasa dan keseluruhan (overall). Roti tawar terpilih berdasarkan penilaian organoleptik terdapat pada perlakuan D1 (89 % terigu : 10 % sagu: 1 % tepung daun kelor) dengan skor penilaian terhadap karakteristik organoleptik warna 3,92 (suka), aroma 3,61 (suka), tekstur 3,84 (suka), rasa 3,77 (suka) dan overall 3,76 (suka). Nilai proksimat dari produk roti tawar terpilih meliputi kadar air 35,46 (% bb), kadar protein 9,98 (% bb), kadar lemak 4,16 (% bb) dan kadar karbohidrat 48,5 (% bb). Nilai aktivitas antioksidan roti tawar D1 sebesar 55,20 % dan nilai IC50 terbaik sebesar 95,68 ppm. Berdasarkan hasil penelitian produk roti tawar dengan penambahan tepung daun kelor dan sagu dapat diterima (disukai) oleh panelis dan memiliki kadar air, kadar protein, kadar lemak dan kadar karbohidrat yang telah memenuhi standar SNI.

 


Kata kunci: Roti Tawar, Tepung terigu, Tepung sagu, Tepung Daun Kelor.


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