Pengaruh Penambahan Tepung Daun Kelor (Moringa Oliefera) Dan Jumlah Gula Terhadap Sifat Organoleptik Kue Satu

The Effect of the Addition of (Moringa Oliefera) Leaf  Flour and the Amount of Sugar on the Organoleptic Properties of Satu Cake

Kue satu atau kue koya adalahn kue kering tradisional Indonesia yang berbahan dasar tepung kacang hijau. Penelitian memiliki tujuan guna mengetahui 1) pengaruh penambahan tepung daun kelor dan jumlah gula terhadap sifat organoleptik kue satu yang meliputi bentuk, warna, aroma, rasa, dan kesukaan 2) kandungan gizi kue satu yang meliputi karbohidrat, protein, lemak, kalsium dan fosfor. Penelitian ini merupakan penelitian eksperimen dengan melakukan penambahan tepung daun kelor sebanyak 5 gram, 7 gram dan 10 gram serta jumlah gula 50% dan 75% sehingga terdapat enam buah perlakuan. Metode pengumpulan data dilaksanakan melalui metode observasi dengan uji organoleptik mencakup bentuk, warna, aroma, rasa, dan kesukaan. Data didapatkan dari 30 Panelis. Analisis data melalui uji Anava Ganda (two way anova) dan uji lanjut Duncan. Penelitian ini memperlihatkan bahwa 1) Terdapat pengaruh penambahan tepung daun kelor dan jumlah gula terhadap bentuk dan aroma kue satu. 2)Kandungan gizi kue satu terbaik yaitu karbohidrat 382,66 gram, Protein 13,956 gram, lemak 2,317 gram, kalsium 130,2 gram, Fosfor 321,275 gram.

Kue satu or koya cake is a traditional Indonesian pastry made from mung bean flour. This study aims to determine 1) the effect of adding Moringa leaf flour and the amount of sugar on the organoleptic properties of cake one which includes shape, color, aroma, taste, and preferences 2) the nutritional content of cake one which includes carbohydrates, protein, fat, calcium and phosphorus. This research is an experimental study by adding 5 grams, 7 grams and 10 grams of Moringa leaf flour and the amount of sugar 50% and 75% so that there are six treatments. The data collection method was carried out through the observation method with organoleptic tests including shape, color, aroma, taste, and preferences. Data obtained from 30 Panelists. Data analysis was done through the Multiple Anova test (two way ANOVA) and Duncan's continued test. This research shows that 1) There is an effect of adding Moringa leaf flour and the amount of sugar on the shape and aroma of cake one. 2) The best nutritional content of the cake is 382.66 grams of carbohydrates, 13.956 grams of protein, 2.317 grams of fat, 130.2 grams of calcium, 321.275 grams of Phosphorus.