THE EFFECT OF THE PROPORTION OF ARES AND MORINGA LEAVES (Moringa oleifera) ON THE ACCEPTABILITY OF NORI
ABSTRAK
PENGARUH PROPORSI ARES DAN DAUN KELOR (Moringa oleifera) TERHADAP DAYA TERIMA NORI
Nama : Vergi Achbar Zulvianto
NIM : 21050394065
Program Studi : S1 Pendidikan Tata Boga
Fakultas : Teknik
Institusi : Universitas Negeri Surabaya
Pembimbing : Dr. Ir. Asrul Bahar, M.Pd.
Penelitian ini bertujuan untuk mengetahui : (1) Pengaruh proporsi ares dan daun kelor terhadap daya terima nori; (2) formulasi terpilih yang paling banyak disukai; (3) kandungan gizi produk terpilih. Penelitian dilakukan menggunakan Rancangan Acak Lengkap (RAL) dua arah dengan enam perlakuan (2x3). Uji kesukaan dilakukan oleh 50 panelis tidak terlatih. Teknik analisis data menggunakan ANOVA two-way. Hasil penelitian menunjukkan : (1) Hasil uji ANOVA menunjukkan penambahan proporsi ares dan daun kelor tidak berpengaruh terhadap semua parameter (atribut warna, aroma, kelenturan, daya tembus cahaya, rasa, dan kesukaan); (2) Formula terbaik diperoleh pada kombinasi penambahan 80 % ares dan 100% daun kelor. (3) Kandungan gizi tertinggi ada pada karbohidrat 76,86 gram dan serat kasar 4,88 gram.
Kata kunci: nori, ares, daun kelor, daya terima, uji hedonic
THE EFFECT Of THE PROPORTION Of ARES And MORINGA LEAVES (Moringa Oleifera) On The ACCEPTABILITY Of NORI
Name : Vergi Achbar Zulvianto
Study Program : Bachelor of Culinary Education
Faculty : Engineering
Name of Institution : Surabaya State Univercity
Advisor : Dr. Ir. Asrul Bahar, M.Pd.
This study aims to know : (1) The effect of the proportion of ares and moringa leaves on the acceptability of nori; (2) the selected formulation that is most preferred; (3) the nutritional content of the selected product. The research was conducted using a two-way Completely Randomized Design (CRD) with six treatments (2x3). The favorability test was conducted by 50 untrained panelists. Data analysis technique used two-way ANOVA. The results showed: (1) ANOVA test results showed that the addition of ares and moringa leaves had no effect on all parameters (color, aroma, flexibility, translucency, taste, and liking attributes); (2) The best formula was obtained in the combination of 80% ares and 100% moringa leaves. (3) The highest nutritional content is in carbohydrates 76.86 grams and crude fiber 4.88 grams.
Keywords : nori, ares, moringa leaves, acceptability, hedonic test