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Kadir Kadir
Pendidikan Matematika FKIP Universitas Halu Oleo
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Journal : Jurnal Sains dan Teknologi Pangan

 1 
Pengaruh Penambahan Tepung Daun Kelor (Moringa Oleifera) Terhadap Kualitas Fisikokimia dan Organoleptik Roti Tawar Berbasis Terigu dan Sagu (Metroxylon sp.). Kadir, Kadir; Ansharullah, Ansharullah; Faradilla, RH Fitri
Jurnal Sains dan Teknologi Pangan Vol 7, No 2 (2022): Jurnal Sains dan Teknologi Pangan
Publisher : JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (712.198 KB) | DOI: 10.33772/jstp.v7i2.25169

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.
Co-Authors & La Masi Abd. Rafiun Ady Akbar Aisyah Wiyono Andriani, Yayuk Ansharullah Ansharullah Anwar Bey Anwar Bey Arsidaryani Putri Imran Arvyaty Arvyaty Arvyaty Arvyaty Arvyaty, Arvyaty Awaludin . Ayu Putri Fajar Azhar Azhar Badaruddin . Dedhy Setyadi Desy Payung Allo Dita Jeza Silondae Dwi Fatmah Saputri Edi Cahyono Edi Cahyono Eka Murtiawan, Wayan Era Maryanti Faad Maonde Fahinu . Fahinu, Fahinu Fahmi Rizani Fajar Euis Nagara Putri Falihin, Falihin FARADILLA, RH FITRI Faranita, Sitti Fenti Fenti Gugum Pamungkas Hadi, Amanda La Hafiludin Samparadja Hafiludin Samparadja Hariyani Ode, Nining Hasminah . Hasnawati Hasnawati Hendriani Hendriani Herawati, Teti Heryanto, Imam Holis, Muhammad Nur Ikman Ikman Imran . Irzain, La Ode Jafar Jafar Jafar Jafar Jafar Jafar Jumroidah, Siti Kadir Tiya Kamaruddin Kamaruddin Kodirun La Arapu La Arapu La Arapu La Arapu La Arapu La Masi La Masi La Masi La Ndia La Ndia La Ndia La Ode Ahmad Jazuli La Ode Nggawu Lambertus Lambertus Latief Sahidin Latief Sahidin Luh Putu Ratna Sundari Misu, La Mohamad Salam Muhammad Sudia Muhammad Sudia Muhammad Sudia Mursidin T Mursidin T, Mursidin Mustamin Anggo Natsir Natsir Neni Ferli Yanti Ngurah Adhi Wibawa, Gusti Ni Kadek Sarniasih Novita Kumala Sari Nur Hidayah Nurbianti K, Nining Prajono, Rahmad Putra, Riyanda Qasim . Rahmad Prajono Rahmad Prajono Rahmat Rahmat Ramlin Ramlin Rasidah Rasidah, Rasidah Rasmin, Rasmin Rosdiana Rosdiana Ruslan Ruslan Safari La, Safari Safari Safari, Safari Safarudin Safarudin, Safarudin Sahidin, Latief Sahrul . Saleh Saleh Salim Salim Salim Salim Salim Salim Salim Salim, Salim Sandri Yulia Citra Sariningsih, Wini Sarwani Sarwani, Sarwani Setiyawan, Wa Ode Nining Sigit Sugiarto Sima Yuningsih Siska Damayanti Syukur Siti Jibaigun Siti Sarmiati Sitriani Sitriani Sitti Amaliyah Adriani Sitti Muslia Sri Debi Sri Wahyuni Ningsi Sudirman Sudirman Suhar & Suhar Suhar Suhar Suhar Suhar, Suhar Tatiriah . Tetty Apryani Tria Oktarzi Malenda Umi Kalsum Utu Rahim Utu Rahim Wa Ode Haliana Wa Ode Nur Isrian Sani Wa Ode Nurmila Wa Ode Sulistian Lestari Barudi Wa Sudi Wahyu Pratama Mahiuddin Yanti, Noer Rakhmat Zainal Abidin Zuliyati, Wa Ode