Viani Tri, Okta and Rizal, Samsul and Nurdjanah, Siti and Nawansih, Otik (2023) FORMULASI TEPUNG DAUN KELOR (Moringa oleifera L.) DAN TEPUNG TERIGU TERHADAP MUTU SENSORI, FISIK, DAN KIMIA CUPCAKE. JURNAL AGROINDUSTRI BERKELANJUTAN, 2 (1). pp. 147-169. ISSN 2828-8513
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Abstract
Moringa leaf cupcakes in the study were cupcakes made from wheat flour with the addition of moringa leaf flour. The purpose of the study was to determine the effect of the formulation of moringa leaf flour and wheat flour on the sensory, physical, and chemical quality of the cupcake approaching SNI 01-4309-1996 regarding the quality standard of semi- solid cake. The experiment was arranged in a RCBD with 4 replications using a single factor consisting of 6 levels of formulations of moringa leaf flour and wheat flour, namely P0 (0% : 100%), P1 (5% : 95%), P2 (10% : 90%), P3 (15% : 75%), P4 (20% : 80%), P5 (25% : 75%). The data obtained were analyzed statistically using the homogeneity and additivity test followed by the ANOVA test and the LSP test at the 5% level. The results showed that the best formulations of moringa leaf flour and wheat flour was found in treatment P1 which produced cupcakes with 23,50% master content, 16,93% fat content, 16,35% protein content, carbohydrate content of 27,37%, ash content of 1,35%, crude fiber content of 5,40%. The sensory properties should be the best cake's slightly green color, soft texture, distinctive aroma of moringa, not bitter aftertaste, and favorable overall acceptance.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QR Microbiology |
| Divisions: | Fakultas Pertanian (FP) > Prodi Teknologi Hasil Pertanian |
| Depositing User: | SAMSUL RIZAL |
| Date Deposited: | 06 May 2024 02:39 |
| Last Modified: | 06 May 2024 02:39 |
| URI: | http://repository.lppm.unila.ac.id/id/eprint/53445 |
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