<![CDATA[ABSTRAK PENGARUH PROPORSI TEPUNG TERIGU, TEPUNG KACANG HIJAU (Vigna Radita) DAN DAUN KELOR (Moringa Oleifera) TERHADAP SIFAT ORGANOLEPTIK KUE WAFFLE Nama : Amar Amiju Sania Firda NIM : 13050394038 Program Study : S1 Pendidikan Tata Boga Jurusan : Kesejahteraan Keluarga Fakultas : Teknik Nama Lembaga : Universitas Negeri Surabaya Pembimbing : Dr. Rita Ismawati, S.Pd., M.Kes Tujuan penelitian ini untuk mengetahui, 1) pengaruh proporsi tepung terigu, tepung kacang hijau dan daun kelor terhadap sifat organoleptik yang meliputi bentuk, warna, aroma, pori-pori , rasa dan tingkat kesukaan. 2) kandungan gizi waffle hasil uji organoleptik terbaik meliputi protein, karbohidrat, lemak, serat, kadar air dan kalsium. 3) harga jual waffle hasil uji organoleptik terbaik. Jenis penelitian ini adalah penelitian eksperimen dengan proporsi tepung terigu 105 gram, 95 gram, 85 gram, tepung kacang hijau 20 gram, 30 gram, 40 gram dan daun kelor 15 gram, 20 gram, 25 gram sehingga diperoleh 9 kombinasi perlakuan. Teknik pengumpulan data pada penelitian ini dilakukan dengan cara observasi oleh 30 panelis yaitu panelis terlatih sebanyak 10 orang (dosen) dan panelis semi terlatih sebanyak 20 orang (mahasiswa). Hasil penelitian menunjukan: 1) Proporsi tepung terigu, tepung kacang hijau dan jumlah daun kelor berpengaruh pada aroma, rasa dan kesukaan tetapi tidak berpengaruh pada bentuk, warna, dan pori-pori. 2) Kandungan gizi waffle dari hasil uji organoleptik terbaik (X1 dan X2) adalah proporsi X1 adalah protein 8,01%, karbohidrat 49,80%, lemak 4,55%, serat 2,68%, kadar air 35,56%, dan kalsium 95,6 mg/100g, X2 adalah protein 8,05%, karbohidrat 49,52%, lemak 1,46%, serat 2,08%, kadar air 36,80%, dan kalsium 98,5 mg/100g, dan hasil uji organoleptik proporsi 3) Harga jual produk waffle dari hasil uji organoleptik terbaik adalah Rp 1.203,-/biji. Kata Kunci : Waffle, Tepung kacang hijau, dan Daun kelor ABSTRACT THE EFFECT OF WHEAT FLOUR PROPORTION, GREEN BEANS (Vigna Radita) AND MORINGA LEAVES (Moringa Oleifera) TO ORGANOLEPTIC PROPERTIES OF WAFFLE CAKE Name : Amar Amiju Sania Firda NIM : 13050394038 Study Program : Bachelor of Cullinary Arts Education Department : Family Welfare Faculty : Faculty of Engineering Institution : Surabaya State University Advisor : Dr. Rita Ismawati, S.Pd., M.Kes The purpose of this research is to know: 1) the interaction effect of the proportion of wheat flour with green bean flour and the addition of moringa leaves to organoleptic properties which include shape, color, aroma, waffle pores, taste and favorite level, 2) nutritional facts of waffle with the best organoleptic test results including protein, carbohydrate, fat, fiber, water and calcium content, 3) selling price of waffle with the best organoleptic test results. The type of this research is experimental research with the proportion of 105 grams, 95 grams, 85 gram of wheat flour, 20 grams, 30 grams, 40 grams of green bean flour, and 15 grams, 20 grams, 25 grams of moringa leaves so that 9 combination treatments are obtained. The data collection technique in this research is done with observation by 30 panelists, namely 10 trained panelists (lecturers) and semi-trained panelists as many as 20 people (students). The result shows: 1) the interaction of the proportion of wheat flour with green bean flour and the addition of moringa leaves do not affect the organoleptic properties which include shape, color, aroma, pores, taste and favorite level of waffle cake, 2) the nutritional facts of waffle with the best organoleptic (X1 AND X2) X1 test result are 8.01% protein, 49.80% carbohydrate, 4,55% fat, 2.68% fiber, 35,56% water content, and 95,6 mg / 100g calcium and nutritional facts of waffle with the best organoleptic X2 test result are 8.05% protein, 49.52% carbohydrate, 1.46% fat, 2.08% fiber, 36.80% water content, and 98.5 mg / 100g calcium, and 3) the selling price of waffle product with the best result of organoleptic test is on unit price of Rp 1,203,-/pcs. Keywords: Waffle, Green Bean Flour, and Moringa Leaf]]>
