PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK PRODUK DONAT

Authors

  • Sahri Yanti

Keywords:

Donat, Tepung Daun Kelor, Tepung Terigu

Abstract

Donut is a quick bread with specific shape and a hole in the middle. The research purposes are (1) to determine the nutrition content of moringa leaves (2) to determine the panelist respons on moringa donuts. This research was using block randomized design and complete randomized design with the formulation factor of flour from moringa leaves and wheat at ratio K1 (75%:25%), K2 (50%:50%), K3 (25%:75). The result showed that the best organoleptic characteristic was obtained from K3 which has 2,24 colour value; 2,36 texture flavor value; 2,72 texture value and 1,84 sapor value. Panelist respons also showed that K1, K2 and K3 had affected donuts sapor but did not affected by the color, flavor and texture . Therefor, physicochemistry test showed that the best result obtained from K2 which had 21,54% of moisture content, 8,82% of ash content, 3,37% of protein, 3,44% of fat content also 62,17% of carbohydrate. The research result showed that K1, K2, and K3 had affected on the moisture content, protein content, fat content, carbohydrate content of moringa donuts, but did not affected by the ash value of moringa donut.

Published

2020-11-13

How to Cite

Yanti, S. (2020). PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera) TERHADAP KARAKTERISTIK ORGANOLEPTIK PRODUK DONAT. Food and Agro-Industry Journal, 1(1), 1-9. Retrieved from http://jurnal.uts.ac.id/index.php/JTP/article/view/819