PENGARUH PENAMBAHAN TEPUNG DAUN KELOR (MORINGA OLEIFERA) DAN JENIS KEJU TERHADAP HASIL JADI KUE KASTANGEL
THE EFFECT OF ADDING MORINGA LEAF FLOUR (MORINGA OLEIFERA) AND THE RESULTS OF THE KASTANGEL CAKE
Penelitian ini bertujuan untuk: 1) pengaruh penambahan tepung daun kelor terhadap mutu (bentuk, warna, kerenyahan, aroma, rasa dan tingkat kesukaan) kastangel, 2) pengaruh jenis keju terhadap mutu (bentuk, warna, kerenyahan, aroma, rasa dan tingkat kesukaan) kastangel, 3) pengaruh interaksi penambahan tepung daun kelor dan jenis keju terhadap mutu (bentuk, warna, kerenyahan, aroma, rasa dan tingkat kesukaan) kastangel, dan 4) kandungan zat gizi meliputi (energi, protein, karbohidrat, lemak, kalsium, serat dan seng) kastangel terbaik dari hasil uji organoleptik. Jenis penelitian ini adalah penelitian eksperimen dengan menggunakan lembar observasi dengan jumlah panelis sebanyak 35 orang. Analisis data dengan menggunakan uji anava dua jalur (two way anova), jika ada pengaruh yang signifikan diuji dengan uji lanjut Post Hoc. Hasil penelitian menunjukkan, jumlah penambahan tepung daun kelor berpengaruh nyata terhadap warna, aroma, kerenyahan, rasa dan kesukaan kastangel. Jenis keju berpengaruh nyata terhadap warna, aroma, kerenyahan, rasa dan kesukaan kastangel. Interaksi jumlah penambahan tepung daun kelor dan jenis keju berpengaruh nyata terhadap warna, aroma, kerenyahan, rasa dan kesukaan kastangel. Kandungan gizi produk terbaik dari kue kastangel daun kelor 17.5% yaitu produk X3 dengan kandungan gizi, Energi 96.8%. Seng (Zn) 4.2%, protein 2.2%, serat 0.16%, karbohidrat 7.6%, lemak 6.4% dan kalsium 212.45. Produk X6 dengan kandungan gizi energi 88.2%, seng (Zn) 3.9%, protein 2.18%, serat 0.16%, karbohidrat 8.2%, lemak 5.2%, kalsium 183.6%.
The purpose of this study was to 1) the effect of the addition of Moringa leaf flour to the quality (shape, color, crispness, aroma, taste and liking level) of kastangel, 2) effect of cheese type on kastangel quality (shape, color, crispness, aroma, taste and liking level) of kastangel, 3) the effect of the interaction of addition of moringa leaf flour and type of cheese on the quality (shape, color, crispness, aroma, taste and liking level) of kastangel, 3) and the nutrient content includes (energy, protein, carbohydrate, fat, calcium, fiber,zinc) best kastangel from organoleptic test results. This type of research is an experimental study using observation sheets with a total of 35 panelists. Data analysis using the two way Anova test, if there is a significant influence was tested by Post Hoc test further. The results showed the addition of moringa leaf flour significantly affected the color, aroma, crispness, taste and preference of castellae. The type of cheese sihnificantly influences the color, aroma, crispness, taste and kastangel preference. The interaction of the addition of moringa leaf flour and type of cheese significantly influences the color, aroma, crispness, taste and kastangel preference. The nutritional content of the best products from the kelor bay kastangel cake is a product with the addition of 17.5% moringa leaf flour namely X3 product with nutritional content of energy 96.8%, zinc (Zn) 4.2%, protein 2.2%, fiber 0.16%, carbohydrate 7.6%, fat 6.4%, and calcium 212.4%. product X6 with nutrional content of energy 88.2%, zinc (Zn) 3.9%, protein 2.18%, fiber 0.16%, carbohydrates 8.2%, fat 5.2%, calcium 183.6%.