PENGARUH PENAMBAHAN DAUN KELOR TERHADAP AKTIVITAS ANTIOKSIDAN CHIPS SAGU

Sartina Sartina, ansharullah ansharullah, ansharullah ansharullah, sri rejeki, sri rejeki

Abstract



ABSTRACT
The purposes of this study was to determine the effect of sago flour composition with the addition of moringa leaves to
organoleptic value and nutrient content of Chips. This study used Completely Randomized Design (RAL) with 4 replications.
Comparison of sago flour with addition of 4 variations, ie C0 (100%: 0%), C1 (95%: 5%), C2 (90%: 10%), C3 (85%: 15%).
The addition of moringa and sago flour was significantly affected (p <0,05) on nutritional value (ash content, fat content,
protein content, carbohydrate contentl), except in water content was not significantly effect (p <0,05). Antioxidant activity of
chips increased with addition of Moringa leaf. Sago and Moringa leaves flour chips had nutritional value according to SNI
standard and organoleptic assessment can be favored and accepted by panelists.
Keywords: Sago, moringa leaves, chips, nutrition.


ABSTRAK
Tujuan penelitian ini adalah untuk mengetahui pengaruh komposisi tepung sagu dengan penambahan daun kelor terhadap
nilai organoleptik dan kandungan gizi Chips. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 4
ulangan. Perbandingan tepung sagu dengan penambahan daun kelor sebanyak 4 variasi yaitu C0 (100% : 0%), C1 (95% :
5%), C2 (90% : 10%), C3 (85% : 15%). Penambahan daun kelor dan tepung sagu berpengaruh sangat nyata (p<0,05)
terhadap nilai gizi (kadar abu, kadar lemak, kadar protein, kadar karbohidrat), terkecuali pada kadar air berpengaruh tidak
nyata (p<0,05). Aktivitas antioksidan chips meningkat seiring dengan penambahan daun kelor. Chips tepung sagu dan daun
kelor memiliki nilai gizi sesuai standar SNI dan penilaian organoleptik dapat disukai dan diterima oleh panelis.
Kata Kunci: Sagu, daun kelor, chips, gizi.

 


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DOI: http://dx.doi.org/10.33772/jstp.v3i3.4436

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